| 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.
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