| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Main dish, Pasta |
6 |
Servings |
INGREDIENTS
|
|
———-stuffing———- |
| 2 |
tb |
Fat |
| 1 |
lb |
Veal or pork, diced |
| 3 |
tb |
Water |
| 1 |
|
Onion, sliced |
| 1/4 |
lb |
Mushrooms, sliced |
|
|
Salt and pepper |
| 1 |
tb |
Dill leaves ———dough———— |
| 2/3 |
c |
Butter |
| 2 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 2 |
|
Egg yolks |
| 1 |
|
Egg |
| 3 |
tb |
Sour cream |
| 1 |
|
Egg white |
INSTRUCTIONS
Heat fat in the skillet and brown meat on both sides. Remove to a saucepan.
Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the
last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well.
To make dough: Cut the butter into the flour with a knife and rub in with
fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough
for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of
stuffing 1 inch off one long side of each rectangle. Fold the dough over
the stuffing, brush with egg white. Cut into 26 patties. Place on a
buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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