Piroshki A Savoury Filled Pastry
Make these for your next party as an appetizer. Piroshki are a very popular pastry here in greece, probably brought over with the return of the greeks from 'pontos', now a part of russia. Here, they are traditionally fried, but i find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.
Steps
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 400f.
Grease baking sheet.
Roll dough out to 1 / 8-inch thickness.
Cut dough using 3 -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: saut onion in 2 tablespoons butter until soft.
Add .
Ingredients
unsalted butter, flour, salt, ice water, egg yolk, butter, onion, ground beef, hard-boiled eggs, fresh dill, salt and pepper, egg, water, onions, potato, cheese, mushroom, shallots, fresh lemon juice, nutmeg, cream cheese