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Stuffed Swirls

1 cup water
1/2 cup butter or margarine
1/2 teaspoon salt
1 cup flour
5 medium eggs
2 tablespoons butter/margarine
2 medium onions, minced
1 pound mushrooms, minced
1 tablespoon sour cream

Preheat oven to 400F. Grease and lightly flour large baking sheet.

Combine water, 1/2 cup margarine and salt in saucepan. Bring to
boil over medium heat. Add flour all at once. Stir vigorously with
wooden spoon until smooth and dough forms a ball and leaves side
of pan. Remove from heat.

Add eggs, one at a time, stirring until smooth after each addition.
Spoon dough into large pastry bag fitted with fluted nozzle. Pipe
dollops of dough, about 1 tablespoon each, onto prepared baking
sheet, leaving room for spreading. Bake 20-25 minutes until golden
brown. Let cool.

Melt two tablespoons butter/margarine in a large skillet. Add onions
and mushrooms; saute over medium-low heat until tender. Stir sour
cream into onion mixture; let cool.

Cut baked pastry swirls in 1/2 horizontally. Using a spoon or small
paring knife, remove any soft dough inside puffs, leaving a hollow,
2 part shell or crust about 1/4 to 3/8 inch thick. Spoon about 1
tablespoon sour cream mixture in bottom portion of each swirl.
Replace top portion of swirls. Preheat oven to 350F.

Bake on large baking sheet 10 minutes or until heated through.


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