Pirozhki
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Pirozhki
  Russian    Sandwiches  
Last updated 6/12/2012 1:18:10 AM. Recipe ID 48899. Report a problem with this recipe.
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      Title: Pirozhki
 Categories: Russian, Sandwiches
      Yield: 1 Servings
 
           ---For dough---
      2 tb To 3 dried yeast
      1 pn Sugar
      5 tb Water; warm
  2 1/2 oz Butter; softened
      1 lb Flour
      1 pn Salt
    1/2 c  Milk
      2    Eggs
      1    Filling*
 
  Dough: Dissolve the yeast and a pinch of sugar in the warm water.
  Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm
  place.
   Pour into a bowl, mix in the softened butter, sifted flour and salt,
  the milk and the beaten eggs, and knead into a smooth dough. Leave to
  rise until it has doubled in volume. Knead again and roll out.
  
  To assemble:  Cut (the dough) out in small circles in which you can
  enclose the filling in a semi-circle or canoe shape. Choose from any
  or all of the fillings given (below), and seal the edges carefully
  with a little milk. Either brush with egg and bake in a moderate to
  hot oven for about 10 minutes until golden brown, or fry them
  uncoated in deep fat.
  
  Meat filling: Lightly fry 1 onion in 1 tbsp. oil or butter, add 1/2
  pound minced beef or veal or chicken and cook for 5 minutes. Combine
  in a bowl with the seasoning and herbs and allow to cool.
  
  Mushroom filling: Chop 3/4-1 lb fresh mushrooms into quarters and cook
  gently in butter with finely chopped herbs for 15 minutes. Season,
  add a little chopped onion, chopped hard-boiled egg or rice or both,
  and enough sour cream to make a fairly moist filling.
  
  Fish filling: Any white fish, though preferably firm, is suitable
  here. You will need 1/2 to 3/4 pounds, weighed after boning. If the
  fish is cooked specially for the purpose, bring it to the boil once
  in a court-bouillon, remove and bone it.
   Combine with 2-3 oz rice or cooked unsweetened semolina or sago, add
  seasoning and chopped herbs, especially dill, to taste, and chopped
  hard- boiled egg. A little anchovy essence or jellied fish stock will
  add greatly to the flavour of these pirozhki and keep the filling
  moist.
  
  Note: " Pirozhki often come out rather dry because of the small
  quantity of filling which cannot...be moistened by the last-minute
  addition of stock. ...A (good) solution, I think, is to use stock
  either naturally or artificially jellified with gelatin. Add 2
  teaspoons, finely chopped, to the mixture when it is absolutely cold
  from the refrigerator, bind with egg and use straight away....These
  tiny pasties (are) usually eaten with a clear meat, chicken or
  mushroom broth....




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Recipe ID 48899 (Apr 03, 2005)

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