Piroshki (A Savoury, Filled Pastry)
Piroshki (A Savoury, Filled Pastry) might be just the main course you are searching for. One serving contains 696 calories, 22g of protein, and 51g of fat. This recipe serves 8 and costs $1.73 per serving. This recipe from Food.com requires salt and pepper, lemon juice, water, and cheese. 6 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. With a spoonacular score of 54%, this dish is solid. Similar recipes include Crab Filled Pastry, Bourek (Meat Filled Pastry), and Peanutty Cream-Filled Pastry Shells.
Servings: 8
Ingredients:
2 tablespoons butter
3 tablespoons butter
4 tablespoons butter
4 ounces cream cheese, softened (or 1 medium-sized potato, cooked and mashed)
1 egg
1 egg yolk (for egg wash for pastry)
2 cups flour
3 tablespoons minced fresh dill (or 1 1/2 tsp dried dill weed)
1 cup grated graviera cheese (you can sub gouda or cheddar)
2 shallots or 2 green onions, minced
3⁄4 lb ground beef
2 hard-boiled eggs, minced
4 -6 tablespoons ice water
1 teaspoon fresh lemon juice
1 lb mushroom, minced
1 pinch of grated nutmeg
1 large onion, chopped
1 medium onion, minced
2 medium onions, minced
1 lb potato
1⁄4 teaspoon salt
salt and pepper
3⁄4 cup unsalted butter, chilled
2 tablespoons water
Equipment:
plastic wrap
blender
knife
baking sheet
oven
whisk
frying pan
Cooking instruction summary:
For pastry: Cut butter into pieces.Combine flour, butter, and salt using a knife or pastry blender.Sprinkle with 4 tablespoons ice water.Form into ball as you would pie dough.May need to add remaining 2 tablespoons water.Wrap in plastic wrap and refrigerate for 1 hour.Place pastry dough on floured board; roll out into rectangle.Fold over into thirds.Roll out again into rectangle.Continue rolling and folding five times.Rewrap in plastic; return to refrigerator for 1 hour.Preheat oven to 400F.Grease baking sheet.Roll dough out to 1/8-inch thickness.Cut dough using 3 -inch round cutter.Place about 1 tablespoon of filling on each pastry circle.Fold dough over making half moons; press together edges together using ice water to seal.Place pies on baking sheet.Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.Bake about 30-40 minutes or until golden brown.For Meat Filling: saut onion in 2 tablespoons butter until soft.Add ground beef and sear until light gravy forms.Let cool.Mix in egg, dill, salt and pepper.For Potato Filling: Fry the onions in the butter until soft and golden-brown.Boil the potatoes in their jackets, then peel and mash them.Let cool slightly.Season with plenty of salt and pepper and mix in the onions and egg.For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.Add the lemon juice, salt, pepper, and nutmeg.Continue to cook, stirring until nearly all the moisture is evaporated.Cool mixture slightly and mix in cream cheese or mashed potato.I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.Note: these pastries are very good made with phyllo pastry, too.
Step by step:
For pastry
1. Cut butter into pieces.
2. Combine flour, butter, and salt using a knife or pastry blender.Sprinkle with 4 tablespoons ice water.Form into ball as you would pie dough.May need to add remaining 2 tablespoons water.Wrap in plastic wrap and refrigerate for 1 hour.
3. Place pastry dough on floured board; roll out into rectangle.Fold over into thirds.
4. Roll out again into rectangle.Continue rolling and folding five times.Rewrap in plastic; return to refrigerator for 1 hour.Preheat oven to 400F.Grease baking sheet.
5. Roll dough out to 1/8-inch thickness.
6. Cut dough using 3 -inch round cutter.
7. Place about 1 tablespoon of filling on each pastry circle.Fold dough over making half moons; press together edges together using ice water to seal.
8. Place pies on baking sheet.
9. Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
10. Bake about 30-40 minutes or until golden brown.For Meat Filling: saut onion in 2 tablespoons butter until soft.
11. Add ground beef and sear until light gravy forms.
12. Let cool.
13. Mix in egg, dill, salt and pepper.For Potato Filling: Fry the onions in the butter until soft and golden-brown.Boil the potatoes in their jackets, then peel and mash them.
14. Let cool slightly.Season with plenty of salt and pepper and mix in the onions and egg.For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
15. Add the lemon juice, salt, pepper, and nutmeg.Continue to cook, stirring until nearly all the moisture is evaporated.Cool mixture slightly and mix in cream cheese or mashed potato.I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.Note: these pastries are very good made with phyllo pastry, too.
Nutrition Information:
covered percent of daily need
