| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | P/cooker, Piroshki | 1 | Servings |
INGREDIENTS
| 2 | c | Flour; sifted |
| 1/2 | ts | Salt |
| 3/4 | c | Shortening |
| 1 | Egg yolk | |
| 4 | tb | Ice water |
INSTRUCTIONS
Sift the flour and salt together. Work in the shortening with the hand. Beat the yolk and water together and add to the previous mixture. Toss lightly and form into a ball. Roll out the dough 1/8-inch thick and cut into 3-inch circles. Use a tablespoon of one of the fillings (the recipes for six fillings are included in this database) for each. Chill. Fold over into a half-moon and press the edges together with a little water. Arrange on a greased baking sheet. Bake in a 400 degree oven 15 minutes or until browned. Makes about 24. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-22-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 05, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”