Pirozhki

INGREDIENTS

INSTRUCTIONS

FOR DOUGH
Dough: Dissolve the yeast and a pinch of sugar in the warm water. Sprinkle
in a teaspoon of flour and leave for 15 minutes in a warm place.
Pour into a bowl, mix in the softened butter, sifted flour and salt, the
milk and the beaten eggs, and knead into a smooth dough. Leave to rise
until it has doubled in volume. Knead again and roll out.
To assemble:  Cut (the dough) out in small circles in which you can enclose
the filling in a semi-circle or canoe shape. Choose from any or all of the
fillings given (below), and seal the edges carefully with a little milk.
Either brush with egg and bake in a moderate to hot oven for about 10
minutes until golden brown, or fry them uncoated in deep fat.
Meat filling: Lightly fry 1 onion in 1 tbsp. oil or butter, add 1/2 pound
minced beef or veal or chicken and cook for 5 minutes. Combine in a bowl
with the seasoning and herbs and allow to cool.
Mushroom filling: Chop 3/4-1 lb fresh mushrooms into quarters and cook
gently in butter with finely chopped herbs for 15 minutes. Season, add a
little chopped onion, chopped hard-boiled egg or rice or both, and enough
sour cream to make a fairly moist filling.
Fish filling: Any white fish, though preferably firm, is suitable here. You
will need 1/2 to 3/4 pounds, weighed after boning. If the fish is cooked
specially for the purpose, bring it to the boil once in a court-bouillon,
remove and bone it.
Combine with 2-3 oz rice or cooked unsweetened semolina or sago, add
seasoning and chopped herbs, especially dill, to taste, and chopped hard-
boiled egg. A little anchovy essence or jellied fish stock will add greatly
to the flavour of these pirozhki and keep the filling moist.
Note: " Pirozhki often come out rather dry because of the small quantity of
filling which cannot...be moistened by the last-minute addition of stock.
...A (good) solution, I think, is to use stock either naturally or
artificially jellified with gelatin. Add 2 teaspoons, finely chopped, to
the mixture when it is absolutely cold from the refrigerator, bind with egg
and use straight away....These tiny pasties (are) usually eaten with a
clear meat, chicken or mushroom broth....
Source: The Food and Cooking of Russia, by Lesley Chamberlain Formatted
by: Nancy Filbert, March 1995
Posted to MM-Recipes Digest V3 #325
Date: Tue, 26 Nov 1996 23:55:21 -0800
From: Julie Bertholf <jewel1@ix.netcom.com>

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