LIVER AND MUSHROOM PIROZHKI
Steps:
- Make dough:
- Blend together flour, butter, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in sour cream with a fork just until a dough forms. Turn out dough on a lightly floured work surface and roll out with a lightly floured rolling pin into a 6- by 4-inch rectangle. Fold into thirds like a letter, then roll out and fold in same manner 2 more times. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling:
- Cook onion and mushrooms in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned well and mushrooms are completely dry, about 15 minutes. Add livers and cook, stirring frequently, until just browned, 2 to 3 minutes. Cool slightly, then pulse in food processor just until mixture holds together. Stir in salt and pepper and cool completely, uncovered, about 20 minutes.
- Assemble and bake pirozhki:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured work surface with a lightly floured rolling pin into a roughly 13-inch round (3/4 inch thick). Cut out rounds with cutter. Put 1 level teaspoon filling in center of 1 round, then fold round over filling to form a half moon, pressing edges with your fingers to seal. Repeat with remaining rounds and filling in same manner, rerolling and cutting scraps once. Arrange 1/2 inch apart on an ungreased baking sheet, then brush tops of dough lightly with egg wash. Bake until pirozhki are golden, about 25 minutes (edges will open slightly during baking). Cool on a rack to warm, about 15 minutes.
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Moses Chijindu
[email protected]I would not recommend this recipe.
isah mukhtar
[email protected]These pirozhki were a lot of work to make, and they weren't worth it.
Kelly King
[email protected]The dough was a bit too thick.
Lizbeth Hernandez
[email protected]The filling was a bit bland.
Awan285 Awan285
[email protected]These pirozhki were a bit too greasy for my taste.
Rao Yousaf
[email protected]I'm not a big fan of liver, but these pirozhki were surprisingly good.
Jared Davies
[email protected]These pirozhki were a delicious and easy-to-make appetizer.
Bahroz Shwan
[email protected]These pirozhki were amazing! I highly recommend them.
Md Rana bhai
[email protected]I will definitely be making these pirozhki again.
Bhim Praja
[email protected]These pirozhki were delicious! The liver and mushroom filling was rich and flavorful, and the dough was flaky and golden brown.
Sabbir Bhuiyan
[email protected]I made these pirozhki for my family and they loved them! The filling was so flavorful and the dough was perfectly cooked.
Aston Lees
[email protected]These pirozhki were a bit more work than I expected, but they were definitely worth it. The filling was delicious and the dough was flaky and golden brown.
Khanjee Khanjee
[email protected]I'm not usually a fan of liver, but these pirozhki were surprisingly good. The filling was rich and flavorful, and the dough was perfectly cooked.
Collin Deery
[email protected]This recipe is a keeper! The pirozhki were absolutely delicious.
Brianna Mora
[email protected]Amazing!
Eva Samuel
[email protected]These pirozhki were easy to make and turned out great! The dough was easy to work with and the filling was delicious. I will definitely be making these again.
Agbodza Lopez
[email protected]I was a bit hesitant to try these pirozhki because I'm not a big fan of liver. But I'm so glad I did! The filling was surprisingly delicious, and the dough was flaky and golden brown.
Donib Lerhkop
[email protected]These pirozhki were amazing! The liver and mushroom filling was so flavorful, and the dough was perfectly cooked. I will definitely be making these again.
Md mijanur Rana
[email protected]I've made these pirozhki several times now, and they're always a crowd-pleaser. The dough is so easy to work with, and the filling is always delicious.
Jane Marenga
[email protected]These pirozhki were a hit at my dinner party! The liver and mushroom filling was rich and flavorful, and the dough was perfectly crispy.