Name: Little Meat Pockets (Pirozhki)
Ingredients: 1 c Warm milk (105 deg-115); 4 3/4 c Sifted flour; 1 ts Salt; 1 tb Sugar; 3 Eggs beaten; 1 lg Onion, minced; 1 lb Meat, ground; 1/4 ts Black pepper; 3 Hard cooked eggs, minced

Public men must expect public criticism, and as the public cannot be regarded as infallible, public men may expect to be criticized in a way which is neither fair nor pleasant. To all honest and just remarks we are bound to give due measure of heed, but to the bitter verdict of prejudice, the frivolous faultfinding of men of fashion, the stupid utterances of the ignorant, and the fierce denunciations of opponents, we may very safely turn a deaf ear.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats		Russia	1	Servings

INGREDIENTS

1	c	Warm milk (105 deg-115)
4 3/4	c	Sifted flour
1	ts	Salt
1	tb	Sugar
3		Eggs beaten
1	lg	Onion, minced
1	lb	Meat, ground
1/4	ts	Black pepper
3		Hard cooked eggs, minced

INSTRUCTIONS

Soften yeast in milk. Add 1 cup flour. Let Rise in warm place for 1 hour or
until light and bubbly. Add remaining flour, 1/2 teaspoon salt, sugar, eggs
and 1/4 cup melted butter. Mix well. Let rise until doubled in bulk. Divide
into egg-size pieces. Roll each piece flat. Brown onion and meat in
remaining butter. Add remaining salt and pepper to taste. Cool. Add eggs.
Mix well. Place 1/2 tablespoon meat mixture on each piece of dough. Fold.
Seal edges. Let rise several minutes. Fry in deep fat heated to 375 degs.
until brown. (Or brush with beaten egg and bake at 400 deg for 25 minutes)
serves 6
Posted to Recipe Archive - 22 Sep 96
submitted by: LeiG@aol.com
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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