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