Ingredients Jump to Instructions ↓

  1. 1/2 lb Cream cheese, softened

  2. 1/2 lb Sweet but butter, softened

  3. 2 c Flour

Instructions Jump to Ingredients ↑

  1. tb Butter 2 c Fresh mushrooms, finely -chopped 1 sm Onion, minced 1/3 lb Lean ground pork 1 ts Salt Freshly ground black pepper 3 tb Fresh dill, chopped, or 1 -tablespoon dried 2 tb Tomato paste 2 tb Dry sherry 1/3 c Sour cream Pastry: Combine cream cheese and butter; mix well. Add flour and mix thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate for at least 2 hours. Filling: In a large frying pan, heat 2 table spoons butter over moderately high heat. Add mushrooms and onion, saute, stirring, for about 1/2 minute. Remove mixture; set aside. In the same pan, heat 1 tablespoon butter, add pork; brown quickly. Drain off liquid and discard. Add salt, pepper, dill tomato paste and sherry; simmer over low heat for about 10 minutes, stirring frequently. Add mushrooms and simmer another few minutes. Remove from heat, stir in sour cream and mix well. Chill for 2 to 3 hours. Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1 tablespoon chilled filling in each circle and fold over to close. Seal edges with tines of fork. Place piroshkis on an ungreased baking sheet; bake in a 350F oven for 12 to 15 minutes, or until light golden brown. Let stand for a few minutes before serving. Serve hot or at room temperature. Makes about 24. Adapted from ‘Ethnic Cuisine ‘ by Elizabeth Rozin. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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