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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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These are very popular in Russia as-well-as other European countries. 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:
1. Pastry:
2. Combine cream cheese and butter and mix well. Add flour and mix thoroughly. Form into 2 balls, wrap in waxed paper and refrigerate
3. for at least 2 hours.
4. Filling:
5. 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.
6. In the same pan, heat 1 tablespoon butter, add your choice of meat and brown quickly.
7. Drain off any fat and discard. Add salt, pepper, dill, tomato paste and sherry. Simmer over low heat for about 10 minutes, stirring frequently.
8. 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.
9. How to Assemble:
10. 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.
11. Serve hot or at room temperature.
12. Makes approximately 24.
13. I serve sour cream and horseradish with these.
14. Adapted from “Ethnic Cuisine ” by Elizabeth Rozin.
15. From the San Francisco Chronicle, 8/10/88.
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