Recipe - Piroshki (Meat-Filled Pastries)

PASTRY DOUGH
1 cup Allpurpose Flour; Sifted
1/8 teaspoon Salt
8 tablespoon Butter
3 tablespoon Sour Cream

MEAT FILLING
2 tablespoon Butter
3 tablespoon Onion; Finely Chopped
One fourth pound Ground Beef
1 Egg; Hardboiled and Chopped
1 tablespoon Fresh Dill; Minced
One fourth teaspoon Salt
1 pn Black Pepper; Freshly Ground
1 Raw Egg

The meat pie or meatfilled pastry can be found in nearly every country in
the world as a main course. Although the names and seasonings shift with
the region, the recipes stay the same.

Today’s recipe from The Cook & Kitchen Staff at RecipeaDay.com is the
Russian version of a meat filled pastry. This holiday specialty from Russia
will make a great addition to your recipe collection!

To prepare the pastry dough, combine flour and salt and sift into a mixing
bowl. Using two knives, cut butter into flour to the size of peas. Add sour
cream and mix with a fork to form a ball of dough. Wrap dough in waxed
paper and refrigerate to chill for 1hour.

To prepare the meat filling, sauté onion in butter, then add the ground
beef and crumble into small pieces. Cook until browned. Add remaining
ingredients, less the raw egg. Mix well, then cool.

Divide dough in half and roll each portion into a 9 x 12inch rectangle,
slightly less than 1/8inch thick. Cut each rectangle of dough into twelve,
3inch squares. Place a rounded teaspoon full of the meat filling into the
center of each dough square and fold over, to form triangles. Moisten the
edges of the pastry dough with water before pinching together to seal the
meat filling inside. Refrigerate for 30minutes before baking.

Preheat oven to 375F degrees. Set Piroshki on a cookie sheet, and brush
with lightly beaten raw egg mixed with 1 tsp. water. Bake for 20minutes or
until golden brown. Serve warm.
Happy Cooking from The Cook & Kitchen Staff at http://www.recipeaday.com

Posted to dailyrecipe@recipeaday.com by The Cook
ownerdailyrecipe@recipeaday.com on Dec 18, 1997