Recipe - Hot Crab Piroshki

1 Piecrust mix for 2crust pie
One half cup Sour cream
1 cn (7.5oz) crab; drained,
flaked and cartilege
removed
One half cup Sour cream
One fourth cup Chopped green onion
1 Hard boiled egg; chopped
fine
One fourth teaspoon Tabasco
1 ds Salt

Prepare piecruse mix (enough mix for a 2crust pie) according to package
directions, substituting the first One half cup sour cream for the water called
for; set aside. Combine crab, the remaining sour cream, onion, egg and
Tabasco. Divide pastry in half. Roll half to 1/8 inch thickness. With
floured 2One half round cutter, cut in circles. Place about 1 teaspoon filling
on each half circle; moisten edges and fold pastry over filling. Press
edges together with a fork. Repeat with remaining pastry and filling.
Freeze if desired. Before serving, place piroshki on baking sheet, brush
with a little milk and bake at 425 degrees for 1215 minutes or until
golden (if frozed, add a couple of minutes baking time). Serve hot! Makes
about 50.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.