Tuesday, December 2, 2008

Mushroom-Egg Pirozhki

Back when we had our Russian Dinner Date, I knew I needed to revisit the pirozhki and try a vegetarian version. Abby and I had a ball making these together, and they were just as tasty as the original beef version!

Mushroom-Egg Pirozhki

1 1/2 cups flour
1/2 tsp salt
1 T sugar
1/2 c butter, cut in pieces
6 Tbsp sour cream - I used low fat sour cream

In a food processor, combine the flour, salt, and sugar. Pulse once or twice to combine. Sprinkle the butter on top, and pulse a few times, until mixture begins to resemble cornmeal. Add the sour cream, and pulse until moist crumbs form. Turn the dough onto a lightly floured surface and knead until it comes together. Form into a disk, wrap in plastic wrap, and chill for a few hours (or overnight)

1 tsp olive oil
1/2 lb mushrooms, chopped
2 hard-boiled eggs, chopped
2 Tbsp sour cream
salt & pepper

In a skillet, heat the olive oil over medium heat and add the chopped mushrooms. Cook, stirring frequently, until the mushrooms begin to release their water (about 3 minutes). Continue cooking and stirring until the liquid is mostly evaporated (about 3-5 minutes more). Transfer mushrooms to a bowl and add egg and sour cream; stir to combine and add salt and pepper to taste. (Next time I do this, I might pulse the ingredients in a food processor once or twice to get a smaller chop - if you think you want a less chunky texture, you might try this). Let cool.

Preheat oven to 375F; line a baking sheet with parchment paper. Roll dough out to about 1/4 inch thick. Use a large biscuit cutter to cut out circles of dough; place a heaping tablespoon of mushroom filling in the center of each circle. Pinch and seal the edges of the circle together to form a half moon shape. Place pirozhki on baking sheet and bake for 20 minutes, until pirozhki are puffed and golden.

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