Mushroom Piroshki Variation

Recipe Ingredients

		Filling
2 lbs	908g / 32oz	Mushrooms
3 tablespoons	45ml	Butter
6		Green onions - chopped
1 teaspoon	5ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Flour
1/2 cup	118ml	Milk - or more
1/2 cup	118ml	Sour cream
2		Hard cooked-eggs
		Pie Crust
1/2 cup	99g / 3.5oz	Butter - (1 stick)
2 cups	125g / 4.4oz	Unbleached all-purpose flour - mixed with
1 teaspoon	5ml	Salt
1/2 cup	118ml	Cold water - or more
		Glaze
1		Egg yolk - mixed with
1 teaspoon	5ml	Water
		Sesame seeds - (optional)

Recipe Instructions

To make the crust, cut the butter into the flour with a pastry cutter or 2 knives. Mix in the water until it forms a ball. You may need additional water. Roll the pastry 1/8-inch thick and cut into six 4-inch-diameter circles.

Stem and slice the mushrooms. Save the stems for duxelles (see recipe). In a saute pan or skillet, melt the butter and saute the mushrooms for 5 minutes. Add the green onions, lemon juice, and salt and pepper to taste. Sprinkle the flour on top and, quickly stirring, add milk to blend. Allow it to cool. Add the sour cream. Set aside.

Chop the hard-cooked eggs. Place 1 1/2 tablespoons of cooled filling on half of each circle. Sprinkle some chopped hard-cooked egg on top. Moisten the edge of the circle and fold over, pinching the edges together.

Transfer the piroshki to a buttered baking sheet. Brush the egg-water mixture on top. Sprinkle on sesame seeds, if you like. Bake in a preheated 400 degree oven for about 15 minutes, or until the crusts are golden.

This recipe yields 6 turnovers.

Source:
Wild About Mushrooms by Louise Freedman

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.