Piroshki (meat-filled pastries)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose Flour; Sifted |
| ⅛ | teaspoon | Salt |
| 8 | tablespoons | Butter |
| 3 | tablespoons | Sour Cream |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Onion; Finely Chopped |
| ¼ | pounds | Ground Beef |
| 1 | Egg; Hard-boiled and Chopped | |
| 1 | tablespoon | Fresh Dill; Minced |
| ¼ | teaspoon | Salt |
| 1 | pinch | Black Pepper; Freshly Ground |
| 1 | Raw Egg | |
Directions
PASTRY DOUGH
MEAT FILLING
The meat pie or meat-filled pastry can be found in nearly every country in the world as a main course. Although the names and seasonings shift with the region, the recipes stay the same.
Today’s recipe from The Cook & Kitchen Staff at Recipe-a-Day.com is the Russian version of a meat filled pastry. This holiday specialty from Russia will make a great addition to your recipe collection! To prepare the pastry dough, combine flour and salt and sift into a mixing bowl. Using two knives, cut butter into flour to the size of peas. Add sour cream and mix with a fork to form a ball of dough. Wrap dough in waxed paper and refrigerate to chill for 1-hour.
To prepare the meat filling, sauté onion in butter, then add the ground beef and crumble into small pieces. Cook until browned. Add remaining ingredients, less the raw egg. Mix well, then cool.
Divide dough in half and roll each portion into a 9 x 12-inch rectangle, slightly less than ⅛-inch thick. Cut each rectangle of dough into twelve, 3-inch squares. Place a rounded teaspoon full of the meat filling into the center of each dough square and fold over, to form triangles. Moisten the edges of the pastry dough with water before pinching together to seal the meat filling inside. Refrigerate for 30-minutes before baking.
Pre-heat oven to 375-F degrees. Set Piroshki on a cookie sheet, and brush with lightly beaten raw egg mixed with 1 tsp. water. Bake for 20-minutes or until golden brown. Serve warm. Happy Cooking from The Cook & Kitchen Staff at Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Dec 18, 1997