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