Pirogen (meat and cheese turnovers)

Yield: 4 servings

Measure Ingredient
\N \N Dwigans fwds07a -- nathan
\N \N And goldsmith
1 \N Recipe potatoe knishes
\N \N Dough
\N \N Divided in half
\N \N Meat filling
2 slices White or rye bread
1 \N Cube chicken or beef
\N \N Bouillon dissolved in 1 cup
\N \N Hot water
\N \N Margarine
2 smalls Onions -- chopped coarsley
2 cups Cooked ground meat --
\N \N Chicken
\N \N Veal or lamb or beef
1 large Egg slight beaten
½ teaspoon Rosemary
\N \N Salt and pepper to taste
1 large Egg yolk -- to brush on
\N \N Dough
\N \N Cheese filling
\N \N Margarine
1 large Onion chopped fine
2 cups Lg curd cottage cheese
\N \N Salt and pepper to taste
\N \N Bread crumbs from fresh
\N \N White bread

After making the dough for potato Knishes and dividing it in half use ½ for meat pirogen and the other for the cheese pirogen.

Meat filling: Soften the bread in the bouillon, then drain, heat the margarine until very hot, then saute the onions and softened bread.

Mix in the meat and cook 5 minutes. Stir in the beaten whole egg and egg white. Season with rosemary and salt and pepp Cheese fillling: Heat the margarine, saute the onion until tender.

Season the cheese with salt and pepper, add the onion and enough bread crumbs to make the mixture firm.

Procedure: Roll the dough thin and cut into 2 inch circles. Plae filling on ½ of a circle fold the other side and crmp the edges to close with a fork dipped in cold water. continue until the dough and filling are use dup, or roll the dough into a large Preheat oven to 375 Place the pirogen on a greased cookie sheet and brush the surface with the egg yolk beaten with a little water. bake 35 minutes until golden brown. Serve warm, not hot. Cheese piorogen may be served with sour cream.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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