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    RUSSIAN MEAT-FILLED PIROSHKI


    Source of Recipe


    Internet

    List of Ingredients




    PASTRY
    ¾ cup unsalted butter, chilled
    2 cups flour
    ¼ tsp salt
    4 to 6 Tbsp ice water

    FILLING
    2 Tbsp butter
    1 cup chopped onion
    ¾ lb ground beef
    2 hard-boiled eggs, minced
    1 ½ tsp dried dill weed
    Salt and pepper, to taste
    1 egg yolk
    2 Tbsp water

    Recipe



    For pastry, cut butter into pieces. Combine flour, butter, and salt using a knife or pastry blender. Sprinkle with 4 tablespoons ice water. Form into ball as you would pie dough. May need to add remaining 2 tablespoons water. Wrap in plastic wrap and refrigerate for 1 hour. For filling, sauté onion in 2 tablespoons butter until soft. Add ground beef and sear until light gravy forms. Let cool. Mix in egg, dill, salt and pepper. Place pastry dough on floured board; roll out into rectangle. Fold over into thirds. Roll out again into rectangle. Continue rolling and folding five times. Rewrap in plastic; return to refrigerator for 1 hour. Preheat oven to 400°F. Grease baking sheet. Roll dough out to 1/8-inch thickness. Cut dough using 3 ½-inch round cutter. Place about 1 tablespoon of filling on each pastry circle. Fold dough over making half moons; press together edges together using ice water to seal. Place pies on baking sheet. Whisk together egg yolk and water; brush pies with egg wash. Bake about 30-40 minutes or until golden brown.

 

 

 


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