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Browse: Home / Food and Drinks

Can anyone find me the russian recipe for Perryski?

Question by tink5t3r: Can anyone find me the russian recipe for Perryski?
Hi there. I am searching for a russian recipe i think you call it Perryski (pronounced-Petty-scare). My Grandma use to make it all the time at family gatherings, now she has passed and I cant find the recipe. It is a dough or pastry type of food and you can fill them with meat(i think it was sausage meat) or potato. They are very nice (one you have one, you cant stop) I am also after a pickled cucumber recipe. Im not sure if this was russian or not so any will do. Thanks in advance!

Answers and Views:

Answer by strawberrywiine
Piroshki

1 cup All-purpose Flour; Sifted
⅛ teaspoon Salt
8 tablespoon Butter
3 tablespoon Sour Cream
2 tablespoon Butter
3 tablespoon Onion; Finely Chopped
¼ pounds Ground Beef
1 Egg; Hard-boiled and Chopped
1 tablespoon Fresh Dill; Minced
¼ teaspoon Salt
1 pinch Black Pepper; Freshly Ground
1 Raw Egg

To prepare the pastry dough, combine flour and salt and sift into a mixing bowl. Using two knives, cut butter into flour to the size of peas. Add sour cream and mix with a fork to form a ball of dough. Wrap dough in waxed paper and refrigerate to chill for 1-hour. To prepare the meat filling, sauté onion in butter, then add the ground beef and crumble into small pieces. Cook until browned. Add remaining ingredients, less the raw egg. Mix well, then cool. Divide dough in half and roll each portion into a 9 x 12-inch rectangle, slightly less than 1/8-inch thick. Cut each rectangle of dough into twelve, 3-inch squares. Place a rounded teaspoon full of the meat filling into the center of each dough square and fold over, to form triangles. Moisten the edges of the pastry dough with water before pinching together to seal the meat filling inside. Refrigerate for 30-minutes before baking. Pre-heat oven to 375-F degrees. Set Piroshki on a cookie sheet, and brush with lightly beaten raw egg mixed with 1 tsp. water. Bake for 20-minutes or until golden brown. Serve warm.

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Comments ( 4 )

  1. Kevin says

    "In the Kitchen" has the most accurate "authentic Russian" recipe for Piroshki. It is traditionally boiled, and not baked. It has cheese, cabbage, or potato filling.

    If it is made with meat filling, it is called Pelmeni.

    Reply
  2. In the Kitchen says

    Pirohy (50)

    2 cup flour
    8 tablespoons cold water
    2 egg
    1/2 teaspoon salt

    Brown melted butter and pour over pirohy when served.

    Mix all ingredients with enough water to make medium soft dough. Knead well and then roll out until thin. Cut in squares to make 50 pirohy. Place on each square 2 teaspoon of a filling. Fold in half to make triangles. Pinch edges well with thumb to keep filling from escaping.

    Drop in salted water and cook until all the pirohy rises to the top of the water. Then cook for 5 minutes longer. When done, pour a small amount of cold water and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add more salt.

    Pirohy may be spread carefully on breadboard after draining, to allow them to dry a bit. Then place on serving dish and you will find them less soggy.

    Below is enough filling to fill 50 pirohy by using a variety of the cheese, potato and cabbage. If you only want to make one kind of a filling, triple the recipe.

    CHEESE FILLING FOR PIROHY
    1 cup of dry cottage cheese
    2 teaspoon sugar
    2 teaspoon butter
    2 egg yolk
    1/4 teaspoon salt
    Combine ingredients and mix thoroughly.

    POTATO FILLING
    Two large potatoes cooked and mashed. Add 2 tablespoon melted browned butter and salt to taste. A few dry crushed peppermint leaves may be added. However, this is optional.

    CABBAGE FILLING
    1 head of cabbage chopped fine. Shake 1 teaspoon of salt on it, set aside to stand for several minutes. Then fry in 2-3 tablespoon butter that has been allowed to brown. Add 1 and 1/2 teaspoon sugar, and stir occasionally to keep from burning. Fry until golden brown.

    Reply
  3. Shelley S says

    I see that you've gotten 2 good recipes for Piroshki, the pickled cucumbers are Persian (khiar shour)… Russia and Persia are neighbor countries so they have deffinitely influenced each other's cuisines. You can buy those pickles in any persian market. Best brand are: Sadaf and Golchin

    Reply
  4. theradicalwomen says

    Piroshki Recipe Russian Recipe

    Ingredients:
    1-1/4 pounds ground beef (lean)
    1 onion chopped fine
    1/2 cup parsley, chopped fine
    salt and pepper
    2 Tablespoons Olive Oil
    2 Chopped hard boiled eggs
    1 package buttermilk biscuits (or make your own)
    1 raw egg, separated
    butter

    Saute onion in oil. Add ground beef and brown, stirring.
    add the parsley, salt, pepper. stir. Add the eggs and stir.
    Preheat oven to 400 degrees. ON floured board, work with the biscuits and separated them..roll very thin. Put tablespoon of meat mixture in the center of each biscuit in the center of the biscuit. Roll and dab a little of the egg white around the edges to seal the biscuit. Pinch and flute edges. Put fluted side down on greased cookie sheet . Brush little piroshki with beaten egg yolk and bake for 10 minutes in 400 degree oven, until golden. Serve with sour cream, soy sauce, chutney or all of the above! Makes 10 servings.. Freezes well.

    Reply

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