Recipe - Piroshki

PASTRY
One half pound Cream cheese, softened
One half pound Sweet but butter, softened
2 cup Flour

FILLING
3 tablespoon Butter
2 cup Fresh mushrooms, finely
chopped
1 small Onion, minced
1/3 pound Lean ground pork
1 teaspoon Salt
Freshly ground black pepper
3 tablespoon Fresh dill, chopped, or 1
tablespoon dried
2 tablespoon Tomato paste
2 tablespoon Dry sherry
1/3 cup Sour cream

Pastry: Combine cream cheese and butter; mix well. Add flour and mix
thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.

Filling: In a large frying pan, heat 2 table spoons butter over
moderately high heat. Add mushrooms and onion, saute, stirring, for
about One half minute. Remove mixture; set aside.

In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard. Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.

Add mushrooms and simmer another few minutes. Remove from heat, stir
in sour cream and mix well. Chill for 2 to 3 hours.

Assembly: Roll out chilled dough. Cut into 2inch circles. Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.

Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown. Let stand for a few
minutes before serving. Serve hot or at room temperature.

Makes about 24.

Adapted from "Ethnic Cuisine " by Elizabeth Rozin.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip