From an old New York Times clipping

1 8-oz. package cream cheese

1 cup sweet butter (2 sticks)

2 cups flour

2 cups finely chopped mushrooms (about 1/3 lb.)

1 small onion, minced

1/3 lb. ground veal or beef

1 tsp. dried dill, black pepper

2 Tbs. tomato paste

2 Tbs. dry sherry

1/3 c. sour cream

Combine cream cheese and butter and blend well.  Add flour. Form into 2 balls, chill for 2 hours.

Sauté onion, veal, dill, tomato paste, sherry. Simmer for 10 min. or until dry. Add mushrooms and cook. Remove from heat and stir in sour cream. Chill. Roll 1-inch balls of dough into circles, fill and fold over. Bake on an ungreased sheet at 350° for 23 min or so. Makes 24.

This is the right amount of filling for 24 plus a little for tasting.