1/4 tsp. salt
2 tbs. plus 2 tsp. margarine
1/4 cup plain yogurt
1 1/2 cups minced mushrooms
1 tbs. dehydrated onion flakes
1 tbs. chopped fresh parsley
1/4 tsp. Worcestershire sauce
1 garlic clove, minced
Dash each; thyme leaves, salt and pepper
combine flour and salt in mixing bowl. Cut in margarine until mixture resembles a coarse meal. Add yogurt and mix together thoroughly. Form dough into a ball and chill about 1 hour.
Combine remaining ingredients in nonstick skillet. Cook until mushrooms are soft and all of the moisture has evaporated.
Preheat oven at 375 degrees. Roll out dough to about 1/8 inch thickness. With a pastry wheel, cut lengthwise strips 2 1/2 inch squares. Re-roll scraps of dough and continue cutting until all dough is used. Place an equal amount of mushroom mixture on each square (about 1 tsp.) and fold in half to enclose filling and form a triangle; seal well by pressing edges together with prongs of a fork. Bake on ungreased baking sheet 20 to 25 minutes or until lightly browned.
-compliments of Ginger Rieger
