“I had these at a Russian restaurant one time. They have a unique taste, and we were glad to find this recipe. The borscht was good too, unfortunately we didn’t get a recipe for that.” – Calla Ferre
Russian Piroshkis
Ingredients
- 1/2 Pound Lean Ground Beef
- 1 Medium Onion Chopped
- 1/4 Pound Mushrooms Chopped
- 2 Cloves Garlic Minced or Pressed
- 3 1/2 Tablespoons Soy Sauce
- 2 Hard-Cooked Eggs Chopped
- Pepper to Taste
- 1 10- Ounce Package Frozen Patty (Puff Pastry) Shells Thawed
- 1 Egg White Slightly Beaten
Instructions
- Crumble and cook beef in a 10 to 12 inch frying pan over medium heat until well browned, about 5 minutes. Remove ground beef to a bowl.
- Sauté onion and mushrooms in remaining beef fat for about 10 minutes or until onion is soft. Add garlic and cook 1 minute more.
- Stir in soy sauce, scraping to loosen brown bits.
- Remove from heat and stir in ground beef, eggs and pepper. Cool.
- On a lightly floured board, roll each shell out to a 6 to 7-inch circle. Spoon 1/6 (about 1/3 to 1/2 cup) of meat mixture onto center.
- Moisten edges with egg white and with seam on top, pinch firmly to seal. Flute edge. Pierce tops in several places to allow steam to escape.
- Set on ungreased baking sheet. If made ahead, cover and chill up to 8 hours.
- Bake, uncovered, at 450 degrees for about 20 minutes or until golden. Serve warm.
- Makes approximately 6 servings.
- A slice of cheddar cheese may also be added to pastries.
1976 Recipe – Jean Hansen – From Better Homes and Gardens Magazine