1/2 cup of butter or margarine, at room temperature
90g of fresh ricotta cheese
2 tablespoons of chopped green onions
1 1/2 cups of all-purpose flour
1/2 teaspoon of salt
For the filling
2 tablespoons of butter or margarine
250g of fresh mushrooms, chopped
1/3 cup of chopped onion
2 tablespoons of all-purpose flour
1 tablespoon of dry sherry wine
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of natural yogurt
1 egg yolk
1 tablespoon of water
1/2 cup of butter or margarine, at room temperature
90g of fresh ricotta cheese
2 tablespoons of chopped green onions
1 1/2 cups of all-purpose flour
1/2 teaspoon of salt
For the filling
2 tablespoons of butter or margarine
250g of fresh mushrooms, chopped
1/3 cup of chopped onion
2 tablespoons of all-purpose flour
1 tablespoon of dry sherry wine
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of natural yogurt
1 egg yolk
1 tablespoon of water
Make the dough: in a medium bowl, beat the butter with the cheese until smooth
Add the green onions and mix well
Add the flour and salt, and mix until a firm dough forms
Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for 30 minutes
Prepare the filling: in a pan, melt the butter or margarine over medium heat
Add the mushrooms and onion and cook for 5 minutes or until the mixture is dry
Sprinkle with flour and mix well
Add the wine, salt, and pepper, and stir constantly for 2 minutes or until the mixture is almost dry
Add the yogurt and mix well
Let it cool
On a lightly floured surface, roll out one portion of dough to a thickness of about 1/8 inch
Cut into circles using a cookie cutter, about 8 cm in diameter
Place a spoonful of filling in the center of each circle
Fold the dough over the filling, pressing the edges together
Brush with egg yolk and water mixture
Place on a baking sheet lined with parchment paper, leaving space between each pastry
Bake in a preheated oven at 220°C for 12-15 minutes or until golden brown
Let cool completely before serving
Note: if desired, the pastries can be frozen without baking
Make the recipe and brush with egg yolk and water mixture
Place on a tray lined with parchment paper and refrigerate until firm
Freeze for up to 4 weeks
To serve: bake the frozen pastries in a preheated oven at 220°C for 15-20 minutes or until golden brown
