Filling:
2 bulbs garlic, roasted
4 Tbls. butter
1/2 cup finely chopped celery
1 cup finely chopped onion
3 1/2 cups finely chopped mushrooms
1/2 tsp. dried thyme

Pastry:
1/4 cup butter, softened
3/4 cups shredded cheddar cheese
1/4 cup shredded Monterey jack cheese
1 cup flour
2 Tbls. water

Filling:
Separate roasted garlic cloves, peel and mash to form paste.

Melt butter in skillet and saute celery and onions for 5 minutes. Add garlic paste and cook for 4 minutes. Add mushroom and thyme cook 6 minutes longer then set aside and allow to cool.

Pastry:
Cream together the cheeses and butter in a medium bowl. Blend flour into mixture. Starting with 1 Tbls. of water, add as needed to make a dough.

Roll dough into thin sheets and cut into 4x4 inch squares. Place a tsp. of filling on a corner, covering about half of the square at an angle. Fold over other half of dough to form triangle. Crimp to seal.

Put on lightly-greased cookie sheet.

Bake at 400 for 20 minutes or until golden. Serve at room temperature.

Makes 36