MMMMM---------------------------PASTRY--------------------------------
1/2 lb Cream cheese, softened
1/2 lb Sweet but butter, softened
2 c Flour
MMMMM--------------------------FILLING-------------------------------
3 tb Butter
2 c Fresh mushrooms, finely
-chopped
1 sm Onion, minced
1/3 lb Lean ground pork
1 ts Salt
Freshly ground black pepper
3 tb Fresh dill, chopped, or 1
-tablespoon dried
2 tb Tomato paste
2 tb Dry sherry
1/3 c Sour cream
Pastry: Combine cream cheese and butter; mix well. Add flour and mix
thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.
Filling: In a large frying pan, heat 2 table spoons butter over
moderately high heat. Add mushrooms and onion, saute, stirring, for
about 1/2 minute. Remove mixture; set aside.
In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard. Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.
Add mushrooms and simmer another few minutes. Remove from heat, stir
in sour cream and mix well. Chill for 2 to 3 hours.
Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.
Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown. Let stand for a few
minutes before serving. Serve hot or at room temperature.
Makes about 24.
Adapted from "Ethnic Cuisine " by Elizabeth Rozin.
