Porcini Pastries

Dough

1. Combine flour, salt and baking powder in a large bowl.

2. Cut in butter till mixture is crumbly.

3. Stir in yogurt till a ball of soft dough forms.

4. Wrap in wax paper and refrigerate.

Filling

1. Boil potatoes with skins on and chop into quarters.

2. Soak boletes in 1 cup hot water for about 20 minutes or until reconstituted.

3. Drain and reserve the liquid.

4. Chop the mushrooms.

5. Heat oil in a skillet, and add onions and garlic, then sauté till translucent.

6. Add boletes and sauté about 5 minutes.

7. Add the mushroom-soaking liquid and continue to sauté till 2-3 Tbsp. of liquid remains.

8. Add the potatoes, caraway, savory and eggs.

9. If mixture seems very dry, add softened cream cheese.

Assemble and Bake

1. Preheat oven to 375°F.

2. Remove dough from refrigerator, and divide into eight equal sized balls.

3. Roll each ball to about 1/4 thick, and shape into rectangles.

4. Place about 1/4 cup of the filling in center of each rectangle.

5. Fold long sides of dough inwards, then seal by wetting the overlaps with water.

6. Fold the shorter sides of dough inwards, then seal by wetting the overlaps lightly with water.

7. Place on a cookie sheet with the folded side down.

8. Bake in a preheated 375 oven for 30 minutes or till golden brown.