Monday, January 24, 2011

Meat Tarts (Piroshki)

This eastern European food probably has some different variations. I was served a variation of these years ago by a good Russian friend who introduced me to their foods.


yeast dough for 1-2 loaves
3-4 cups shredded cabbage or 2 cups sauerkraut
2 medium onion, chopped
1 pound ground beef
1/4 tsp salt
dash pepper
1 tsp prepared mustard (optional)

Let dough rise once. Steam cabbage for 10 minutes. Saute onion with the meat until browned; drain off the fat. Add cabbage or sauerkraut and seasonings. Cool. Meanwhile, roll out dough to 1/8 inch thick. Cut out circles or squares about 6 inches across. Put meat and cabbage mixture in center of each circle or square. Bring up the sides and seal shut. Place on lightly greased cookie sheet, pinched side down, and let rise until almost doubled, about 45 minutes. Bake at 375 degrees for 20-25 minutes.

They freeze well. Serve hot or cold. Is good with potato salad, vegetable sticks, baked beans and fruit compote. You may also try other meats, fish, deviled eggs, cottage cheese, potatoes or whatever is handy for a filling. Fruits, jams and jellies work well for a sweet filling.

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