| 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
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