PIROSHKI (A SAVOURY, FILLED PASTRY)
Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.
Provided by evelynathens
Categories Vegetable
Time 1h20m
Yield 20-22 pastries
Number Of Ingredients 28
Steps:
- 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 400°F.
- Grease baking sheet.
- Roll dough out to 1/8-inch thickness.
- Cut dough using 3 ½-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: sauté 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.
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