RUS: Cream Cheese Dough Pirozhki
Source of Recipe
The Russian Heritage Cookbook
* Exported from MasterCook *
Cream Cheese Dough Pirozhki
Recipe By : Lynn Visson
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers, Dumplings, Russian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
1/2 pound cream cheese at room temperature
1/2 pound butter at room temperature
2 cups flour
1 teaspoon (scant) baking powder
FILLING:
1 large onion -- peeled and chopped
2 tablespoons butter
1 1/2 pounds ground chuck
1/2 cup beef broth
1 tablespoon chopped dill
salt -- to taste
pepper -- to taste
3 hard boiled eggs -- peeled and chopped
1 raw egg yolk
1 teaspoon water
FOR THE DOUGH: Cream the cheese with butter until smooth. Add flour and baking powder and knead only until dough holds together. Divide in 2 parts. Roll into the form of 2 long sausages, wrap in wax paper and refrigerate for at least 2 hours. Remove from refrigerator 1/2 hour before using.
FILLING: Saute onion in butter until golden, and remove from butter. Add meat to pan, stirring till browned. Add broth, salt and pepper, and cook, covered for 15 minutes. Stir in onion and dill and remove from heat. Cool and add chopped eggs.
Cut circles of dough off the "sausage" to form pirozhki. Place 1 teaspoon of filling in center of each 2 to 2-1/2 inch circle, cover with another circle, and pinch edges together, shaping into an oval. Blend egg yolk with a teaspoon of water and brush lightly over tops of pirozhki. Bake on lightly greased baking sheet for 15 to 20 minutes at 350 degrees.
Makes about 3 dozen pirozhki.
Cuisine:
"Russian"
Source:
"The Russian Heritage Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"3 dozen"
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