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Piroshi

MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Pasta
Recipe Preparation Level: moderate
    Piroshki - Dough

    Recipe By : Jennie Grossinger - "The Art Of Jewish
    Serving Size : 1 Preparation Time :0:00
    Categories : P/Cooker Piroshki

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups Flour -- sifted
    1/2 teaspoon Salt
    3/4 cup Shortening
    1 Egg yolk
    4 tablespoons Ice water

    Sift the flour and salt together. Work in the shortening
    with the hand. Beat the yolk and water together and add to the previous
    mixture. Toss lightly
    and form into a ball. Roll out the dough 1/8-inch thick and cut into 3-inch
    circles. Use a
    tablespoon of one of the fillings (the recipes for six fillings are included in
    this database) for
    each. Chill. Fold over into a half-moon and press the edges together with
    a little water.
    Arrange on a greased baking sheet. Bake in a 400 degree oven 15
    minutes or until browned. Makes
    about 24. Recipe Source: THE ART OF JEWISH COOKING by Jennie
    Grossinger Published by Bantam
    Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe
    Comiskey JPMD44A on
    03-22-1995

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    * Exported from MasterCook *

    Piroshki - Cheese Filling

    Recipe By : Jennie Grossinger - "The Art Of Jewish
    Serving Size : 1 Preparation Time :0:00
    Categories : P/Cooker Piroshki

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 pound Pot cheese
    1/4 pound Cream cheese
    2 tablespoons Sour cream
    1 Egg yolk
    1 teaspoon Salt
    1 tablespoon Sugar -- (optional)

    Beat all the ingredients together until smooth. Use the sugar or not,
    depending on whether you
    like a sweet filling.
    Place filling on dough. Serve finished piroshki with sour cream.

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