Little meat pockets (pirozhki)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Warm milk (105 deg-115) |
| 4¾ | cup | Sifted flour |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 3 | Eggs beaten | |
| 1 | large | Onion, minced |
| 1 | pounds | Meat, ground |
| ¼ | teaspoon | Black pepper |
| 3 | Hard cooked eggs, minced | |
Directions
Soften yeast in milk. Add 1 cup flour. Let Rise in warm place for 1 hour or until light and bubbly. Add remaining flour, ½ teaspoon salt, sugar, eggs and ¼ cup melted butter. Mix well. Let rise until doubled in bulk. Divide into egg-size pieces. Roll each piece flat. Brown onion and meat in remaining butter. Add remaining salt and pepper to taste. Cool. Add eggs.
Mix well. Place ½ tablespoon meat mixture on each piece of dough. Fold.
Seal edges. Let rise several minutes. Fry in deep fat heated to 375 degs.
until brown. (Or brush with beaten egg and bake at 400 deg for 25 minutes) serves 6
Posted to Recipe Archive - 22 Sep 96 submitted by: LeiG@...
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)