Mushroom-filled pirozhki

42 servings

Ingredients

Quantity Ingredient
1 Active dry yeast packet; or 1 cake
¼ cup Warm water
½ cup Butter; or margarine
1 cup Milk; warm
1 teaspoon Salt
½ pounds Mushrooms, fresh
½ cup Green onions with tops, chopped
3 tablespoons Butter or margarine
Salt, to taste
2 teaspoons Sugar
4½ cup All-purpose flour; to 5 cups
3 Eggs
1 Egg yolk
2 tablespoons Water; cold
Pepper, to taste
Nutmeg, to taste
3 tablespoons Dill or parsley, chopped
¼ cup Sour cream, at room temperature

Directions

MUSHROOM FILLING

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Sprinkle the yeast into a large bowl and add warm water. After a min or two stir to dissolve. (Use very warm water for dry yeast and lukewarm water for cake yeast.) Put butter in milk and leave until melted. Add butter and milk, with salt and sugar, to yeast. Stir in 1 cup of flour and then eggs, beating well after each addition. Add the remaining flour, enough to make a soft dough. Turn out on a floured board. Knead dough until smooth and elastic. Form into a ball and put in a large greased bowl. Turn the dough over so it becomes greased on all sides. Cover with towel and leave in a warm place to rise until doubled in bulk, about 1½ hrs. Punch down dough. Turn out onto a floured board and knead until smooth and ellastic. Cut off small pieces of dough and flatten into thin circles, about 2 ½ inches in diameter. Place about 1 tsp of mushroom filling in the center of each circle. Bring up the dough around the filling to secure completely and shape into a smooth round. Place on a greased cookie sheet. Let rise, covered with a light cloth or towel, in a warm place for 20 mins, or until pirozhki are light and somewhat larger. Mix the egg yolk with the water and brush the tops with it. Bake in a preheated hot oven (400°F.) for about 20 mins., or until the tops are golden and the dough is baked. Serve warm. Makes about 3 ½ doz.

MUSHROOM FILLING:

Clean mushrooms by rinsing quickly or wiping with wet paper towels.

Cut off any tough stem ends. Chop finely. Saute chopped green onions in butter until tender. Add chopped mushrooms and saute 4 mins.

Season with salt, pepper and nutmeg. Remove from heat and stir in dill and sour cream. Let cool.

NOTES: Small oval or round plump pastries made with nonsweet dough and

: filled with various food combinations are called pirozhki.

The

: term is derived from an old Russian word, PIR, meaning feast.

: Pirozhki are made with both raised dough and plain pastry, and : can be filled with mixtures based on mushrooms, cabbage, chicken,

: ground beef or fish. Pirozhki are popular appetizers and also : served with soups. Generally, those that will be used with soups

: are made a little larger, about 5-inches in diameter.

From: Dan Klepach

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