Question by Captain Carla: What was this Russian thing I ate?
Hello, I was at this little Russian store last week, and I ordered this little thing that was pretty much the best thing I’ve ever tasted, but I don’t for the life of me remember what it was.
It looked like a big bread roll on the outside, but on the inside it was filled with mushrooms and onions and probably other stuff. I think that the name was kind of similar to the word “pirogies” but it wasn’t pirogies.
I have no idea what this thing was, I really just pointed to it on the plate. Does anyone know? A recipe would be great if you have it.
Answer by Cheffy
3/4 cup unsalted butter, chilled
2 cups flour
1/4 teaspoon salt
4-6 tablespoons ice water
1 egg yolk (for egg wash for pastry)
2 tablespoons butter
1 large onion, chopped
3/4 lb ground beef
2 hard-boiled eggs, minced
3 tablespoons minced fresh dill (or 1 ½ tsp dried dill weed)
salt and pepper
2 tablespoons water
Potato and Cheese Filling
2 medium onions, minced
3 tablespoons butter
1 lb potatoes
1 cup grated graviera cheese (you can sub gouda or cheddar)
salt and pepper
1 lb mushrooms, minced
1 medium onion, minced
2 shallots or green onions, minced
4 tablespoons butter
1 teaspoon fresh lemon juice
salt and pepper
1 pinch of grated nutmeg
4 ounces cream cheese, softened (or 1 medium-sized potato, cooked and mashed)
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.
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.
Answer by eASt_OaKLAnD’s_500_FiNEsT_
their called Piroskies!!!
Answer by naarla
It is called piroshkis. And it is made out of yeast dough with a stuffing inside. The classical variations include cabbage and egg, meat and the mushrooms with sourcream which you had at the russian store.
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