Ingredients Jump to Instructions ↓

  1. Filling

  2. 2 lbs 908g / 32oz Mushrooms

  3. 3 tablespoons 45ml Butter

  4. 6 Green onions - chopped

  5. 1 teaspoon 5ml Fresh lemon juice

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 2 tablespoons 30ml Flour

  9. 1/2 cup 118ml Milk - or more

  10. 1/2 cup 118ml Sour cream

  11. 2 Hard cooked-eggs

  12. Pie Crust

  13. 1/2 cup 99g / 3 1/2oz Butter - (1 stick)

  14. 2 cups 125g / 4.4oz Unbleached all-purpose flour - mixed with

  15. 1 teaspoon 5ml Salt

  16. 1/2 cup 118ml Cold water - or more

  17. Glaze

  18. 1 Egg yolk - mixed with

  19. 1 teaspoon 5ml Water

  20. Sesame seeds -

Instructions Jump to Ingredients ↑

  1. To make the crust, cut the butter into the flour with a pastry cutter or 2 knives. Mix in the water until it forms a ball. You may need additional water. Roll the pastry 1/8-inch thick and cut into six 4-inch-diameter circles.

  2. Stem and slice the mushrooms. Save the stems for duxelles (see recipe). In a saute pan or skillet, melt the butter and saute the mushrooms for 5 minutes. Add the green onions, lemon juice, and salt and pepper to taste. Sprinkle the flour on top and, quickly stirring, add milk to blend. Allow it to cool. Add the sour cream. Set aside.

  3. Chop the hard-cooked eggs. Place 1 1/2 tablespoons of cooled filling on half of each circle. Sprinkle some chopped hard-cooked egg on top. Moisten the edge of the circle and fold over, pinching the edges together.

  4. Transfer the piroshki to a buttered baking sheet. Brush the egg-water mixture on top. Sprinkle on sesame seeds, if you like. Bake in a preheated 400 degree oven for about 15 minutes, or until the crusts are golden.

  5. This recipe yields 6 turnovers.


Send feedback