| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizer |
25 |
Servings |
INGREDIENTS
| 1 |
|
Piecrust mix for 2-crust pie |
| 1/2 |
c |
Sour cream |
| 1 |
cn |
(7.5-oz) crab; drained, flaked and cartilege removed |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Chopped green onion |
| 1 |
|
Hard boiled egg; chopped fine |
| 1/4 |
ts |
Tabasco |
| 1 |
ds |
Salt |
INSTRUCTIONS
Prepare piecruse mix (enough mix for a 2-crust pie) according to package
directions, substituting the first 1/2 cup sour cream for the water called
for; set aside. Combine crab, the remaining sour cream, onion, egg and
Tabasco. Divide pastry in half. Roll half to 1/8 inch thickness. With
floured 2-1/2 round cutter, cut in circles. Place about 1 teaspoon filling
on each half circle; moisten edges and fold pastry over filling. Press
edges together with a fork. Repeat with remaining pastry and filling.
Freeze if desired. Before serving, place piroshki on baking sheet, brush
with a little milk and bake at 425 degrees for 12-15 minutes or until
golden (if frozed, add a couple of minutes baking time). Serve hot! Makes
about 50.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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