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Last updated 6/12/2012 1:01:28 AM. Recipe ID 24760. Report a problem with this recipe.
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      Title: Piroshki
 Categories: Polish, Pies, Ceideburg 2
      Yield: 1 Servings
    1/2 lb Cream cheese, softened
    1/2 lb Sweet but butter, softened
      2 c  Flour

      3 tb Butter
      2 c  Fresh mushrooms, finely
      1 sm Onion, minced
    1/3 lb Lean ground pork
      1 ts Salt
           Freshly ground black pepper
      3 tb Fresh dill, chopped, or 1
           -tablespoon dried
      2 tb Tomato paste
      2 tb Dry sherry
    1/3 c  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 1/2 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
  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 2-inch 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.

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Recipe ID 24760 (Apr 03, 2005)

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