Pirogen (meat and cheese turnovers)

4 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a -- nathan
And goldsmith
1 Recipe potatoe knishes
Dough
Divided in half
Meat filling
2 slices White or rye bread
1 Cube chicken or beef
Bouillon dissolved in 1 cup
Hot water
Margarine
2 smalls Onions -- chopped coarsley
2 cups Cooked ground meat --
Chicken
Veal or lamb or beef
1 large Egg slight beaten
½ teaspoon Rosemary
Salt and pepper to taste
1 large Egg yolk -- to brush on
Dough
Cheese filling
Margarine
1 large Onion chopped fine
2 cups Lg curd cottage cheese
Salt and pepper to taste
Bread crumbs from fresh
White bread

Directions

After making the dough for potato Knishes and dividing it in half use ½ for meat pirogen and the other for the cheese pirogen.

Meat filling: Soften the bread in the bouillon, then drain, heat the margarine until very hot, then saute the onions and softened bread.

Mix in the meat and cook 5 minutes. Stir in the beaten whole egg and egg white. Season with rosemary and salt and pepp Cheese fillling: Heat the margarine, saute the onion until tender.

Season the cheese with salt and pepper, add the onion and enough bread crumbs to make the mixture firm.

Procedure: Roll the dough thin and cut into 2 inch circles. Plae filling on ½ of a circle fold the other side and crmp the edges to close with a fork dipped in cold water. continue until the dough and filling are use dup, or roll the dough into a large Preheat oven to 375 Place the pirogen on a greased cookie sheet and brush the surface with the egg yolk beaten with a little water. bake 35 minutes until golden brown. Serve warm, not hot. Cheese piorogen may be served with sour cream.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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