Name: Piroshki
Ingredients: 1/2 lb Cream cheese, softened; 1/2 lb Sweet but butter, softened; 2 c Flour; 3 tb Butter; 2 c Fresh mushrooms, finely chopped; 1 sm Onion, minced; 1/3 lb Lean ground pork; 1 ts Salt; Freshly ground black pepper; 3 tb Fresh dill, chopped, or 1 tablespoon dried; 2 tb Tomato paste; 2 tb Dry sherry; 1/3 c Sour cream

Another benefit of giving is freedom. It's a matter of basic physics. The greater the mass, the greater the hold that mass exerts. The more things we own – the greater their total mass – the more they grip us, setting us in orbit around them. Finally, like a black hole, they suck us in… We think we own our possessions, but too often they own us.. .Every item we buy is one more thing to think about, talk about, clean, repair, rearrange, fret over, and replace when it goes bad.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Polish	Polish, Pies, Ceideburg 2	1	Servings

INGREDIENTS

1/2	lb	Cream cheese, softened
1/2	lb	Sweet but butter, softened
2	c	Flour
3	tb	Butter
2	c	Fresh mushrooms, finely chopped
1	sm	Onion, minced
1/3	lb	Lean ground pork
1	ts	Salt
		Freshly ground black pepper
3	tb	Fresh dill, chopped, or 1 tablespoon dried
2	tb	Tomato paste
2	tb	Dry sherry
1/3	c	Sour cream

INSTRUCTIONS

PASTRY
FILLING
Pastry:  Combine cream cheese and butter; mix well.  Add flour and mix
thoroughly .  Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.
Filling:  In a large frying pan, heat 2 table spoons butter over
moderately high heat.  Add mushrooms and onion, saute, stirring, for
about 1/2 minute. Remove mixture; set aside.
In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard.  Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.
Add mushrooms and simmer another few minutes.  Remove from heat, stir
in sour cream and mix well.  Chill for 2 to 3 hours.
Assembly:  Roll out chilled dough.  Cut into 2-inch circles.  Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.
Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown.  Let stand for a few
minutes before serving.  Serve hot or at room temperature.
Makes about 24.
Adapted from "Ethnic Cuisine " by Elizabeth Rozin.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”