Pirozhki

Title:
Pirozhki

Yield:
1 Servings

Categories:
Russian,
Sandwiches




Ingredients:




---------------------------------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....


  Source: The Food and Cooking of Russia, by Lesley Chamberlain Formatted


 by: Nancy Filbert, March 1995


 Posted to MM-Recipes Digest V3 #325


 


 Date: Tue, 26 Nov 1996 23:55:21 -0800


 


 From: Julie Bertholf