Piroshki (a Savoury, Filled Pastry)
Total Time: 1 hr 20 mins
Preparation Time: 40 mins
Cook Time: 40 mins
Ingredients
- 3/4 cup unsalted butter, chilled
- 2 cups flour
- 1/4 teaspoon salt
- 4 -6 tablespoons ice water
- 1 egg yolk (for egg wash for pastry)
- 2 tablespoons butter
- 1 large onion, chopped
- 3/4 lb ground beef
- 2 hard-boiled eggs, minced
- 3 tablespoons minced fresh dill (or 1 1/2 tsp dried dill weed)
- salt and pepper
- 1 egg
- 2 tablespoons water
- 2 medium onions, minced
- 3 tablespoons butter
- 1 lb potato
- 1 cup grated graviera cheese (you can sub gouda or cheddar)
- 1 egg
- salt and pepper
- 1 lb mushroom, minced
- 1 medium onion, minced
- 2 shallots or 2 green onions, minced
- 4 tablespoons butter
- 1 teaspoon fresh lemon juice
- salt and pepper
- 1 pinch of grated nutmeg
- 4 ounces cream cheese, softened (or 1 medium-sized potato, cooked and mashed)
- 1 egg
Recipe
- 1 for pastry: cut butter into pieces.
- 2 combine flour, butter, and salt using a knife or pastry blender.
- 3 sprinkle with 4 tablespoons ice water.
- 4 form into ball as you would pie dough.
- 5 may need to add remaining 2 tablespoons water.
- 6 wrap in plastic wrap and refrigerate for 1 hour.
- 7 place pastry dough on floured board; roll out into rectangle.
- 8 fold over into thirds.
- 9 roll out again into rectangle.
- 10 continue rolling and folding five times.
- 11 rewrap in plastic; return to refrigerator for 1 hour.
- 12 preheat oven to 400°f.
- 13 grease baking sheet.
- 14 roll dough out to 1/8-inch thickness.
- 15 cut dough using 3 ½-inch round cutter.
- 16 place about 1 tablespoon of filling on each pastry circle.
- 17 fold dough over making half moons; press together edges together using ice water to seal.
- 18 place pies on baking sheet.
- 19 whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
- 20 bake about 30-40 minutes or until golden brown.
- 21 for meat filling: sauté onion in 2 tablespoons butter until soft.
- 22 add ground beef and sear until light gravy forms.
- 23 let cool.
- 24 mix in egg, dill, salt and pepper.
- 25 for potato filling: fry the onions in the butter until soft and golden-brown.
- 26 boil the potatoes in their jackets, then peel and mash them.
- 27 let cool slightly.
- 28 season with plenty of salt and pepper and mix in the onions and egg.
- 29 for mushroom filling: in a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
- 30 add the lemon juice, salt, pepper, and nutmeg.
- 31 continue to cook, stirring until nearly all the moisture is evaporated.
- 32 cool mixture slightly and mix in cream cheese or mashed potato.
- 33 i like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
- 34 note: these pastries are very good made with phyllo pastry, too.
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