Yield: 1 servings

Measure Ingredient
½ pounds Cream cheese, softened
½ pounds Sweet but butter, softened
3 tablespoons Butter
2 cups Fresh mushrooms, finely chopped
1 small Onion, minced
⅓ pounds Lean ground pork
1 teaspoon Salt
2 cups Flour
Freshly ground black pepper
3 tablespoons Fresh dill, chopped, or 1 tablespoon dried
2 tablespoons Tomato paste
2 tablespoons Dry sherry
⅓ cup Sour cream



Pastry: Combine cream cheese and butter; mix well. Add flour and mix thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate for at least 2 hours.

Filling: In a large frying pan, heat 2 table spoons butter over moderately high heat. Add mushrooms and onion, saute, stirring, for about ½ minute. Remove mixture; set aside.

In the same pan, heat 1 tablespoon butter, add pork; brown quickly.

Drain off liquid and discard. Add salt, pepper, dill tomato paste and sherry; simmer over low heat for about 10 minutes, stirring frequently.

Add mushrooms and simmer another few minutes. Remove from heat, stir in sour cream and mix well. Chill for 2 to 3 hours.

Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1 tablespoon chilled filling in each circle and fold over to close. Seal edges with tines of fork.

Place piroshkis on an ungreased baking sheet; bake in a 350F oven for 12 to 15 minutes, or until light golden brown. Let stand for a few minutes before serving. Serve hot or at room temperature.

Makes about 24.

Adapted from "Ethnic Cuisine " by Elizabeth Rozin.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

Similar recipes