The recipe yield is:
Pastry: Combine cream cheese and butter; mix well. Add flour and mix thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate for at least 2 hours. Filling: In a large frying pan, heat 2 table spoons butter over moderately high heat. Add mushrooms and onion, saute, stirring, for about 1/2 minute. Remove mixture; set aside. In the same pan, heat 1 tablespoon butter, add pork; brown quickly. Drain off liquid and discard. Add salt, pepper, dill tomato paste and sherry; simmer over low heat for about 10 minutes, stirring frequently. Add mushrooms and simmer another few minutes. Remove from heat, stir in sour cream and mix well. Chill for 2 to 3 hours. Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1 tablespoon chilled filling in each circle and fold over to close. Seal edges with tines of fork. Place piroshkis on an ungreased baking sheet; bake in a 350F oven for 12 to 15 minutes, or until light golden brown. Let stand for a few minutes before serving. Serve hot or at room temperature. Makes about 24. Adapted from "Ethnic Cuisine " by Elizabeth Rozin. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992.
Polish; Pies; Ceideburg 2