Frank's Recipes! Mushroom Pastries with Phyllo

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Mushroom Pastries with Phyllo

1/4 cup butter
2 beef bouillon cubes
1/2 cup boiling water
1/4 to 1/2 cup water
3 tablespoon flour
1 or 2 tsp. caraway seed (optional, but recommended)
1/2 lb. washed, chopped mushrooms
1/4 to 1/2 tsp. salt

Measure of favorite dough or phyllo dough. Melt butter and gently sauté chopped mushrooms until limp but not one bit brown. Add bouillon cubes, dissolved in boiling water. Make a smooth paste of the flour and cold water; stir in until thick. Add salt (if needed) and caraway seed, if used. Stir until thick. Chill. Line bottom of 15 x 10-inch or 13 x 9-inch pan with your best rich plain pastry. Spread with chopped mushrooms, filling to depth of 3/8-inch. Cover with another sheet of thin pastry. Press edges with fingertips to seal as well as possible. Prick top at even close intervals with fork tip. Brush top with beaten small egg diluted with 1 tablespoon water. Bake at 425 degrees about 20 minutes or until done.