CREAM CHEESE PASTRY:
1-1/2 sticks butter
6 oz. cream cheese
1-1/2 cups plus 1 tbsp (or 220 grams) flour
Process in cuiz. I chill or freeze the butter, dividing it into 1 tsp. bits.
Break up the cream cheese into small pieces. Place both the cheese and butter in cuiz and add initially only 4th cup of flour and give it quick whirl - 2 to seconds - and then add the rest of the flour and mix until the mealy texture appears. You will probably have to moison dough with a little cold water. (There other ways to do this). Press onto a rectangular shape about 1 inch thick cover let ripen in frig for at least 1 hour or overnite.
1 medium head of green or Chinese cabbage, well chopped.
3/4th cup of finely chopped onions that have been sautéed until golden in butter and 1 tsp. of sugar.
8 oz. of mushrooms or use 7 oz. and complement with 1 oz. of porcini. The porcini must be soaked in water for 20 to 30 minutes. This water, 1 cup of it, can be used along with 1 cup of milk to cook the cabbage until wilted. Drain and squeeze dry the cabbage. Combine with onions, 3/4th cup sour cream, and sautéed mushrooms which have been added to the already golden onions.
Roll out the pastry into rectangular form 1/4th inch thick and fill with cabbage. Encase in the dough. Pinch closed. Brush with egg yolk mixed with 1 tsp. water. Bake at 450* 15 - 20 minutes until golden and crisp. You will have a considerable amount of filling left over. Could make a double batch of pastry or bake covered with cracker crumbs.