Pirozhki

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* Exported from MasterCook *

 

Pirozhki

 

Recipe By :Gourmet, February, 1992

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE DOUGH

2 2/3 cups all-purpose flour

1/2 teaspoon double-acting baking powder

1/2 teaspoon salt

1 1/2 sticks cold unsalted butter -- cut into bits

2 large egg yolks

1/2 cup sour cream

1 tablespoon cold water if necessary

FOR THE FILLING

3/4 pound russet potatoes

2 tablespoons unsalted butter

1 onion -- chopped fine

3/4 teaspoon caraway seeds

1 tablespoon vegetable oil

3 cups chopped cabbage

3 tablespoons sour cream

2 tablespoons water if necessary

3 tablespoons finely chopped fresh dill

1 large egg mixed with 1 tsp water for egg wash

 

Dough: In a food processor blend together the flour, the baking powder, the

salt, and the butter until the mixture resembles meal. In a small bowl whisk

together the egg yolks and the sour cream, add the sour cream mixture to the

flour mixture, and blend the mixture until it just forms a dough,

adding the water if the dough seems dry. Divide the dough into fourths, form

each fourth into a flattened round, and chill the dough, each round wrapped well

in wax paper, for 1 hour or overnight.

 

Filling: Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set

over boiling water steam them, covered, for 12 to 15 minutes, or until they are

very tender. Force the potatoes through a ricer or food mill into a bowl and

stir in 1 tablespoon of the butter. In a heavy saucepan

cook the onion and the caraway seeds in the remaining 1 tablespoon butter and

the oil over moderate heat, stirring, until the onion is golden, add the

cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture,

covered, over moderately low heat, stirring occasionally, for 5

minutes more and stir it into the potato mixture with the sour cream, the water

if the mixture is too thick, the dill, and salt and pepper to taste.

 

The filling may be made 1 day in advance and kept covered and chilled.

 

On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick,

keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut

out rounds. Brush each round with some of the egg wash, put 2 level teaspoons

of the filling on one half of each round, and fold the dough

over the filling to form a half-moon, pressing the edges together firmly to seal

them and crimping them with a fork. Gather the scraps of dough, reroll them,

and make more pirozhki with the remaining filling and dough and some of the

remaining egg wash in the same manner. The pirozhki may be made up to this

point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki

need not be thawed before baking.

 

Arrange the pirozhki on lightly greased baking sheets and brush the tops with

the remaining egg wash. Bake the pirozhki in preheated 350 degree oven for 25

to 30 minutes, or until they are golden, and serve them warm or at room

temperature.

 

 

 

Yield:

" 50 "

 

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Per serving: 2312 Calories (kcal); 84g Total Fat; (32% calories from fat); 54g

Protein; 334g Carbohydrate; 558mg Cholesterol; 1442mg Sodium

Food Exchanges: 21 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 15 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0