Recipe

Piroshki Recipe

Add Step-by-Step Photos	Lor / All my dishes 1 year, 5 months ago These are very popular in Russia as-well-as other European countries. Prep:45m Cook:15m Servings:24	Lor
	russian

Deep fried.

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Ingredients

PASTRY

1/2 lb. cream cheese, softened at room temperature

1/2 lb. sweet butter, softened

2 cups flour

FILLING

3 Tbsp. butter

2 cups fresh mushrooms, finely chopped

1 medium onion, finely minced

1/3 lb. lean ground pork / beef / turkey and I have even used ground lamb

1 tsp. salt

Freshly ground black pepper

3 Tbsp. fresh dill, chopped or 1 Tbsp. dried

*We always have fresh herbs growing in the garden and it makes such a difference to the flavour of foods.

2 Tbsp. tomato paste

2 Tbsp. dry sherry

1/3 cup sour cream

2 tsp. chives chopped

Directions

Pastry:

Combine cream cheese and butter and mix well. Add flour and mix thoroughly. Form into 2 balls, wrap in waxed paper and refrigerate

for at least 2 hours.

Filling:

In a large frying pan heat 2 tablespoons butter over medium high heat. Add mushrooms and onion and saute, stirring for about 1 minute. Remove mixture and set aside.

In the same pan, heat 1 tablespoon butter, add your choice of meat and brown quickly.

Drain off any fat and discard. Add salt, pepper, dill, tomato paste and sherry. Simmer over low heat for about 10 minutes, stirring frequently.

Add mushrooms and simmer a few more minutes. Remove from heat, stir in sour cream and chives and mix well. Chill for 2 to 3 hours.

How to Assemble:

Roll out chilled dough. Cut into 2-inch circles. Place 1 tablespoon of chilled filling onto each circle and fold over to close. Seal edges with tines of fork. Place piroshkis on an ungreased baking sheet and bake in a 350 degree F oven for 12 to 15 minutes, or until light golden brown. Let stand for a few minutes before serving. These can also be deep fried - oh yummmm.

Serve hot or at room temperature.

Makes approximately 24.

I serve sour cream and horseradish with these.

Adapted from “Ethnic Cuisine ” by Elizabeth Rozin.

From the San Francisco Chronicle, 8/10/88.

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Comments

cabincrazyone 1 year, 5 months ago said:
Sounds really good! I'll bet the mushrooms make the mixture very tasty. Thanks for the post.

momo_55grandma 1 year, 5 months ago said:
Oh wow lovin this recipe mushrooms yum

turtle66 1 year, 5 months ago said:
I love Piroshki... I once ran Piroshki as a lunch special at a place i use to work using leftover Lamb Stew from the night before adding smoked Gouda Cheese to the filling..."They sold like hot cakes". gr8t post.

elgab89 1 year, 3 months ago said:
These are the best! Going through your recipes is for me like remembering a great deal of tasty memories.

cherylannxo 1 year, 3 months ago said:
Good afternoon Lor, I like this recipe, I am used to eating ones filled with potato and cheese. I could live on those. I found a Russian bakery in Seattle, Wash, that served those and ever since I have been hooked. You have my 5 on this recipe. Have a good night...Cheryl

gagagrits 10 months, 2 weeks ago said:
You are making me hungry!

chacha 10 months ago said:
I love Piroshki's and this recipe looks excellent. High 5!

choclytcandy 9 months, 3 weeks ago said:
Mmmm...this is fab!

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