You are here

Russian Piroshki

admin's picture
Ingredients
  Hot roll mix 13 3⁄4 Ounce (1 Box)
  Fresh mushrooms 1 Pound
  Butter 2 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Green onion with tops 3 , minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
  Dairy sour cream 1⁄3 Cup (5.33 tbs)
  Hard-cooked eggs 2 , shelled and chopped
  Egg yolks 2
Directions

Prepare roll mix according to directions.
Let rise.
In the meantime stem and wash the mushrooms.
Wipe dry with paper towel and slice the caps thinly.
If fairly large, chop each slice into halves.
Saute in butter for 3 minutes.
Add parsley, onions, salt, and pepper.
Saute for 1 minute more.
Mix in flour; when smooth, remove from heat.
Add sour cream and chopped eggs.
Stir well and let cool.
Punch down the dough and put on a floured board.
Knead several times.
Pinch off a small piece of dough about the size of a walnut.
Roll back and forth between the palms of the hands to make smooth.
Flatten into an oval 1/8 inch thick.
Place 1 teaspoon of the mushroom filling in the center.
Bring up the edges of the dough to the center, around the filling, and pinch securely together.
Turn over and place on a buttered cookie sheet.
Repeat for each one.
Cover with a cloth and let rise in a warm place until almost doubled in size and very light.
Mix the egg yolk with a little water and brush the rolls with it.
Bake in preheated hot oven (450°F.) for 15 minutes.
Reduce heat to moderate (350°F.) and cook for 10 minutes longer.
Serve warm.
Or cool and place in plastic bags in the freezer.
When ready to use, brush with melted butter or margarine and warm in preheated moderate oven (350°F.) for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

Rate It

Your rating: None
4.14
Average: 4.1 (15 votes)