Pirozhki

Ingredients

• 1 envelope active dry yeast, dissolved in 1/4 cup
• lukewarm water
• 4 cups flour
• 1 tablespoon sugar
• 1 scant teaspoon salt
• 2 eggs
• 1 cup milk, warmed
• 1/4 cup soft butter
• Meat Filling:
• 1/2 pound each, ground beef and pork
• 1 medium onion, minced
• 1/4 cup butter
• 1/2 cup beef bouillon
• Egg and Green Onion Filling:
• 3 bunches green onions, cutin 1/4 inch bits
• 1/4 cup butter
• 5 hard-cooked eggs, chopped
• Salt and pepper, to taste

Directions

Add yeast mixture to flour; add remaining pastry ingredients and mix >well. Cover and set in warm place for 30 - 45 minutes to rise. Shape dough into 1 inch balls on floured board. Cover with cloth and let set for 10 minutes. Roll out balls on greased cookie sheets. Place 1 tablespoon filling in each center. Fold over on four sides; place seam side down. Brush with additional beaten egg yolk. Bake at 400 degrees for 20 minutes or until golden. Brush with additional melted butter; serve warm. Yield 3 dozen for each filling.Meat Filling: Saute beef, pork and onion in butter. Add bouillon and simmer for 10 minutes.

Egg and Green Onion Filling:

Saute onion in butter; mix with eggs. Season to taste with salt and pepper.

Submitted 6/13/05.
Source: Parade Foreign Foods
Submitted By: Joy Bowers
ebowers@matnet.com
Pirozhki