Instructions:

Yields 3 dozen piroshkis
Preparation time: 30 minutes
Baking time: 15 to 20 minutes
Sour cream pastry chills - 1 hour

Sour Cream Pastry:

3 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, chilled
2 eggs, lightly beaten
1/2 pint sour cream

Mushroom Filling:

6 scallions, minced, green and white parts
3/4 pound mushrooms, chopped
4 tbsp. butter
1 1/2 tbsp. flour
3 tbsp. sour cream
3 tbsp. fresh dill, chopped
pinch (1/16 tsp.) allspice
1 tsp. salt
1/8 tsp. ground white pepper
2 hard-boiled egg yolks, crumbled fine

beaten egg for glazing

Prepare the pastry: Sift the flour, baking powder and salt into a large bowl. Cut the butter into the flour until it is the consistency of cornmeal. In another bowl, combine the eggs and the sour cream until smooth, then blend in the flour mixture. Knead the dough on a floured board until smooth. Shape into a ball, cover and chill for 1 hour.

Sauté the scallions and mushrooms in the butter until den. Remove and reserve. Sprinkle in the flour and stir over moderate heat for 1 minute. Blend in the sour cream and remove from heat. Return the scallions and mushroonm to the pan. Mix thoroughly, then add the dill, allspice, salt pepper. Add the chopped eggs, mixing well.

Preheat the oven to 400°. Roll out the dough to 1/4 inch thickness on a lightly floured board. Cut into 3 1/2 inch rounds. Place a heaping tablespoon of filling in the center of each round. Fold into crescents and pinch the edges to seal, Place on a buttered baking sheet. Brush with the egg, bake until golden, about 15 to 20 minutes.