Piroghki
Source of Recipe
The Decatur Daily 1/19/05
Recipe Introduction
(Little Hungarian Pastries)
List of Ingredients
1/2 pound ground beef
1 small onion, finely chopped
1 hard-cooked egg, finely chopped
1 tablespoon snipped dillweed or parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Sour Cream Pastry (recipe follows)
1 egg yolk
1 tablespoon cold water
Recipe
Cook and stir beef and onion in 10-inch skillet until beef is light brown; drain. Stir in egg, dillweed (1 teaspoon dried dillweed or dried parsley flakes can be substituted for the fresh dillweed or parsley), salt and pepper.
Prepare pastry; divide into fourths. Cover with damp towel to prevent drying. Roll each fourth into a 12-inch circle on a well-floured, cloth-covered board.
Cut pastry into 3-inch circles. Place rounded teaspoon filling on center of each circle. Fold one side of pastry over filling; fold in two opposite sides 1/2 inch.
Moisten fourth side with water; fold over to seal. Place seam sides down on ungreased cookie sheet. Repeat with remaining pastry. (Pastries can be covered and refrigerated no longer than 24 hours at this point.)
Heat oven to 400 degrees. Mix egg yolk and water; brush pastries with egg yolk mixture. Bake until golden brown, 15 to 20 minutes.
Sour Cream Pastry:
3/4 cup margarine or butter, softened
2 cups all-purpose flour
1 teaspoon salt
1/2 cup dairy sour cream
Cut margarine into flour and salt until particles are size of small peas; stir in sour cream. Gather pastry into a ball and follow directions above.
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