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  Appetizers    Greek  
Last updated 6/12/2012 1:18:10 AM. Recipe ID 48898. Report a problem with this recipe.
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      Title: Piroski
 Categories: Appetizers, Greek
      Yield: 1 Servings
MMMMM-------------------------THE CRUST------------------------------
    1/3 c  Milk
      3 pk Granular yeast
      4 c  Flour
    1/3 c  Vegetable oil
      4 ea Egg yolks
      1 ts Salt
           Oil for frying

MMMMM------------------------THE FILLING-----------------------------
      1 lb Chopped meat
      2 tb Butter
      1 sm Onion, chopped
    1/2 c  Tomato sauce
      4 tb Parmesan cheese, grated
      1 ea Egg white, beaten with a>>>d
           Few drops of water.
           Parsley, chopped
     Heat milk to lukewarm, pour into a bowl; add yeast. Mix with you
  fingers.  Add a cup of the flour, and mix to form a ball. Cover the
  bowl, and set in a warm place. Let the sponge rise until double in
  bulk. Punch down.  Add vegetable oil, egg yolks, salt and remaining
  flour, mix well, then knead to make a stiff dough. (Add more water or
  flour, if necessary.) Cover and let rise again.
     Meantime, brown the meat in butter.  Add onion, and cook until
  light brown.  Mix in tomato sauce and parsley, and cook abt. 15 to 20
  min. Stir in grated cheese.
     Lightly flour a bread board and turn dough out onto it; knead until
  elastic.  Divide  into small pcs. Flatten these with your hands, or
  roll into thick round shapes. In the center of each, place a tbs. of
  the meat mixture.  Fold over dough to form a half-moon shape. Brush
  edges with a little egg white, and pinch to seal. Flatten the piroski
  slightly and place on a buttered baking sheed. Set aside in warm
  place to rise again, but for less time.  Deep-fat fry until a deep
  golden color. Remove with slotted spoon, drain, and serve hot. Makes
  about 15 to 18 piroski.
     NOTE 1:  These can be baked instead of fried.  To bake follow the
  directions above to the final rising, then brush tops with egg white,
  and bake in preheated 350 F. oven until golden brown.
     NOTE 2:  The filling can be of chicken, ham, fish, or hard-cooked
   For any of these, chop the filling and mix with Bechamel sauce, or
  mashed potaotes.
     NOTE 3:  You can also make sweet piroski by adding 3 tbs. sugar
  when you add the salt.  Fill dough with marmalade and chopped glazed
  fruit. Bake as in Note 1 above, and top with confectioner's sugar.

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Recipe ID 48898 (Apr 03, 2005)

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