Hot crab piroshki
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piecrust mix for 2-crust pie | |
| ½ | cup | Sour cream |
| 1 | can | (7.5-oz) crab; drained, flaked and cartilege removed |
| ½ | cup | Sour cream |
| ¼ | cup | Chopped green onion |
| 1 | Hard boiled egg; chopped fine | |
| ¼ | teaspoon | Tabasco |
| 1 | dash | Salt |
Directions
Prepare piecruse mix (enough mix for a 2-crust pie) according to package directions, substituting the first ½ cup sour cream for the water called for; set aside. Combine crab, the remaining sour cream, onion, egg and Tabasco. Divide pastry in half. Roll half to ⅛ inch thickness. With floured 2-½ round cutter, cut in circles. Place about 1 teaspoon filling on each half circle; moisten edges and fold pastry over filling. Press edges together with a fork. Repeat with remaining pastry and filling.
Freeze if desired. Before serving, place piroshki on baking sheet, brush with a little milk and bake at 425 degrees for 12-15 minutes or until golden (if frozed, add a couple of minutes baking time). Serve hot! Makes about 50.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .