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Russian   -   Piroshki   adapted from ethnic cuisine

  • 1/2 Pound Cream Cheese -- softened
  • 2 Cups Flour
  • Salt And Pepper -- to taste
  • 1/2 Pound Butter -- softened
  • 2 Tablespoons Olive Oil
  • 16 Ounces Mushrooms -- chopped
  • 1 Small Onion -- chopped
  • 1/3 Pound Ground Beef
  • 1 Tablespoon Dill Weed
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Dry Sherry
  • 1/3 Cup Sour Cream
Directions 8n large bowl mix cream cheese, butter and flour and knead into a soft, easily workable dough. cut in half and let rest, refrigerated covered, for 2 minutes
Filling: In large skillet, saute onions, ground beef in olive oil. Drain, add remaining ingredients except sour cream. Simmer, uncovered, 10 minutes. Remove from heat, stir in sour cream, place mixtue in bowl and chill for an hour.
Roll out each half into a thin circle (this is very elastic and will creep back, you have to roll with intent here). using a drinking glass (or a round cookie cutter about the same size), cut the dough into round circles. put about a tablespoon (or less, less works) of filling in the center of each circle and fold it over (into a half circle). press the edges together, and seal the edges with water (wet the tip of your finger and run it along the sealed edge to cement the sel - this is a good idea, so it doesn't come open while cooking.
Place the filled semicircles on a ungreased baking sheet, bake at 350*, 15 minutes. Makes 24.
Serves 6
Time to Make 0:00

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