Russian Recipe??!
Hi I need to know the recipe for something that I dont know the name of lol My father worked for this lady who gave him something today that was awesome!. The only english they could say was, Meat "which tasted like pork" onions and pumpkin!. and it was folded in a dough, like a meat pie!. I dont know but it was great does anyone have ANY clue, what this could be called!?Www@FoodAQ@Com
Answers:
Sounds like Piroshki (Meat-Filled Pastries)
Dough
1 c All-purpose Flour; Sifted
1/8 ts Salt
8 tb Butter
3 tb Sour Cream
Filling
2 tb Butter
3 tb Onion; Finely Chopped
1/4 lb Ground Beef
1 Egg; Hard-boiled and Chopped
1 tb Fresh Dill; Minced
1/4 ts Salt
1 pn Black Pepper; Freshly Ground
1 Raw Egg
The meat pie or meat-filled pastry can be found in nearly every country in the world as a main course!. Although the names and seasonings shift with the region, the recipes stay the same!.
Todays recipe from The Cook & Kitchen Staff at Recipe-a-Day!.com is the Russian version of a meat filled pastry!. This holiday specialty from Russia will make a great addition to your recipe collection!
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 warmWww@FoodAQ@Com
Dough
1 c All-purpose Flour; Sifted
1/8 ts Salt
8 tb Butter
3 tb Sour Cream
Filling
2 tb Butter
3 tb Onion; Finely Chopped
1/4 lb Ground Beef
1 Egg; Hard-boiled and Chopped
1 tb Fresh Dill; Minced
1/4 ts Salt
1 pn Black Pepper; Freshly Ground
1 Raw Egg
The meat pie or meat-filled pastry can be found in nearly every country in the world as a main course!. Although the names and seasonings shift with the region, the recipes stay the same!.
Todays recipe from The Cook & Kitchen Staff at Recipe-a-Day!.com is the Russian version of a meat filled pastry!. This holiday specialty from Russia will make a great addition to your recipe collection!
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 warmWww@FoodAQ@Com
There are so many variations on Russian meat pies (Pierogi or Piroshki)!. A lot depends on just what foods are available in your area!.
But the bottom line is that you must have the right pastry and bake it properly!. I am including a tutorial about making the pastry and using vegetables in it!. Adding ground meat is a luxury, but the pumpkin makes sense as it adds bulk and flavor!.
You would need to steam the pumpkin to soften the shell, then carve the meat out with a large spoon, then cook it down to mix in with the meat!.
http://www!.russlandjournal!.de/en/recipes!.!.!.
Hope this is helpfulWww@FoodAQ@Com
But the bottom line is that you must have the right pastry and bake it properly!. I am including a tutorial about making the pastry and using vegetables in it!. Adding ground meat is a luxury, but the pumpkin makes sense as it adds bulk and flavor!.
You would need to steam the pumpkin to soften the shell, then carve the meat out with a large spoon, then cook it down to mix in with the meat!.
http://www!.russlandjournal!.de/en/recipes!.!.!.
Hope this is helpfulWww@FoodAQ@Com
These are wonderful!! I have a lot of german and russian recipes from my mom!. This sounds close, but I have never had it with meat in them!.
German Blachinda
3 cups flour
1/2 cup lard
3 tsp!. baking powder
1 egg
3 Tbsp sugar
1 cup milk
1 tsp salt
Stir dry ingredients!. Add lard!. Blend as for pie crust!. Beat egg and milk!. Mix with dry ingredients!. Divide into about eighr parts!. Roll out in rounds!. Put as much filling as you like on half of rolled pastry!. Fold other half over filling amd pinch ends together!. Place on greased pan!. Cut 3 little slits in top and bake till brown!.
Filling:
Put 3 quarts of raw pumpkin through a meat chopper and add:
1 1/2 cup sugar
1 little onion, cut fine
1 tsp salt or to taste
a little pepperWww@FoodAQ@Com
German Blachinda
3 cups flour
1/2 cup lard
3 tsp!. baking powder
1 egg
3 Tbsp sugar
1 cup milk
1 tsp salt
Stir dry ingredients!. Add lard!. Blend as for pie crust!. Beat egg and milk!. Mix with dry ingredients!. Divide into about eighr parts!. Roll out in rounds!. Put as much filling as you like on half of rolled pastry!. Fold other half over filling amd pinch ends together!. Place on greased pan!. Cut 3 little slits in top and bake till brown!.
Filling:
Put 3 quarts of raw pumpkin through a meat chopper and add:
1 1/2 cup sugar
1 little onion, cut fine
1 tsp salt or to taste
a little pepperWww@FoodAQ@Com