PiroshkiFrom lor 8 years ago
- PASTRY shopping list
- 1/2 lb. cream cheese, softened at room temperature shopping list
- 1/2 lb. sweet butter, softened shopping list
- 2 cups flour shopping list
- FILLING shopping list
- 3 Tbsp. butter shopping list
- 2 cups fresh mushrooms, finely chopped shopping list
- 1 medium onion, finely minced shopping list
- 1/3 lb. lean ground pork / beef / turkey and I have even used ground lamb shopping list
- 1 tsp. salt shopping list
- Freshly ground black pepper shopping list
- 3 Tbsp. fresh dill, chopped or 1 Tbsp. dried shopping list
- *We always have fresh herbs growing in the garden and it makes such a difference to the flavour of foods. shopping list
- 2 Tbsp. tomato paste shopping list
- 2 Tbsp. dry sherry shopping list
- 1/3 cup sour cream shopping list
- 2 tsp. chives chopped shopping list
How to make it
- 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.
- 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.
The Cooklor Toronto, Canada
The Rating10 people
Oh wow lovin this recipe mushrooms yummomo_55grandma in Mountianview loved it
These are the best! Going through your recipes is for me like remembering a great deal of tasty memories.elgab89 in Toronto loved it
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 ...morecherylannxo in Santa Nella loved it