Recipe - Piroshki - Dough

2 cup Flour; sifted
One half teaspoon Salt
Three fourths cup Shortening
1 Egg yolk
4 tablespoon Ice water

Sift the flour and salt together. Work in the shortening with the hand.
Beat the yolk and water together and add to the previous mixture. Toss
lightly and form into a ball. Roll out the dough 1/8inch thick and cut
into 3inch circles. Use a tablespoon of one of the fillings (the recipes
for six fillings are included in this database) for each. Chill. Fold over
into a halfmoon and press the edges together with a little water. Arrange
on a greased baking sheet. Bake in a 400 degree oven 15 minutes or until
browned. Makes about 24. Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comiskey JPMD44A on 03221995

Recipe by: Jennie Grossinger "The Art Of Jewish

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Oct 05,
1998, converted by MM_Buster v2.0l.