Yield: 1 servings
|½ pounds||Cream cheese, softened|
|½ pounds||Sweet but butter, softened|
|2 cups||Fresh mushrooms, finely chopped|
|1 small||Onion, minced|
|⅓ pounds||Lean ground pork|
|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.