European Recipes:Polish Recipes:Piroshki

Recipe via Meal-Master (tm) v8.01

       Title: Piroshki
Categories: Polish, Pies, Ceideburg 2
       Yield: 1 servings

MMMMM---------------------------PASTRY--------------------------------
     1/2 lb Cream cheese, softened
     1/2 lb Sweet but butter, softened
       2 c Flour

MMMMM--------------------------FILLING-------------------------------
       3 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.