Pirozhki (Russian Meat Filled Pastries)
|Onion||1 Large, chopped|
|Ground beef||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Scalded milk||2 Cup (32 tbs), cooled to lukewarm|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flour||6 Cup (96 tbs), sifted|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Eggs||2 , beaten|
Make filling first and let it cool while you prepare dough.
Saute onion in fat until pink, but not brown.
Add ground beef, stirring with fork to prevent formation of chunks.
Cook until no red is visible in the meat.
Sprinkle with 1 tbs. flour; mix well and add 1/2 cup water, mix ing all ingredients well.
Use to fill Priozhki dough.
Use 1 pkg. at 5,200 foot altitude; 1 1/2 pkgs.
Should be used at sea level.
Add sugar and salt to milk; sprinkle with yeast and mix well.
Add melted butter and the eggs and mix in.
Gradually add flour, mixing and kneading about 5 min.on floured board as for bread dough.
Form into ball; grease lightly; cover with a towel and let rise in a warm, draft free place about 2 hours, until doubled.
Punch dough down and let rise again for about 30 to 60 minutes, or until dough is puffy.
Take pieces of dough (of the same size as for dinner rolls) and flatten.
With a floured rolling pin on a floured board, roll each piece into an oval about 3" long and about 1/4" thick.
Put 1 tbs.of filling along the center of the oval.
Close and seal edges of dough over filling.
With sealed sides down, place Pirozhki on lightly greased, floured cookie sheet and bake in 375 degree oven about 20 minutes, or until nice and brown.