Ingredients
-
-
1/2
-
1
-
1
-
1
-
1/2
-
1/8
-
-
3/4
-
2
-
1
-
1/2
-
-
1
-
1
Directions
Piroszhki (Little Russian Pastries), This recipe is from the Betty Crocker International Cookbook, stating it is a savory appetizer (or often served as a light supper) popular in Russia and Eastern Europe Since those are my dad’s family’s roots, I made some for him and he really enjoyed them He said he recalled a similar recipe from his childhood that his grandmother and great-aunts used to make for family gatherings , This recipe is from the Betty Crocker International Cookbook, stating it is a savory appetizer (or often served as a light supper) popular in Russia and Eastern Europe Since those are my dad’s family’s roots, I made some for him and he really enjoyed them He said he recalled a similar recipe from his childhood that his grandmother and great-aunts used to make for family gatherings
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Steps
|
1
Done
|
For the Filling, Cook and Stir Beef With Onion in 10-Inch Skillet Until No Pink Remains in Beef; Drain. Stir in Egg, Dill (or Parsley), Salt and Pepper. |
|
2
Done
|
For the Pastry, Cut Butter Into Flour and Salt Until Dough Resembles Small Peas. Stir in Sour Cream. Gather Pastry Into a Ball. Divide Dough Into Fourths; Cover With Damp Towel to Prevent Drying. |
|
3
Done
|
Roll Each Fourth Into a 12-Inch Circle on a Floured Surface. Cut Pastry Into 3-Inch Circles. Place Rounded Teaspoonfuls of Beef Filling on Center of Each Circle. Fold One Side of Pastry Over Filling, to Form a Half-Circle. Dot Pastry Edges With Water, and Fold the Bottom Pastry Over the Top Pastry About 1/4" (to Keep Filling In), and Pinch Edges to Seal. Then Fold the Two Ends in About 1/2 Inch. |
|
4
Done
|
Place, Seam Side Down, on Ungreased Backing Sheet. Repeat With Remaining Pastry. (pastries Can Be Covered and Refrigerated No Longer Than 24 Hours at This Point.). |
|
5
Done
|
Heat Oven to 400f. |
|
6
Done
|
Mix Egg Yolk and Water, and Brush Pastries With the Egg Yolk Wash. Bake About 15 to 20 Minutes, or Until Pastries Are Golden Brown. |
