WILD MUSHROOM PIROSHKI
Pirog is Russian for "pie," and piroshki means "little pies." They can be filled with almost anything, from cabbage to meat to kasha, and are eaten by themselves as a snack or with a meal. Ours are filled with gribi, or wild mushrooms, which are a Russian passion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 30 small piroshki
Number Of Ingredients 8
Steps:
- In a large pan over medium heat, saute the shallots in the butter until softened, about 5 minutes. Add the mushrooms, salt and pepper to taste, and continue to saute until mushrooms give up their liquid, about 4 more minutes. Add the cognac and continue to cook until liquid has been reduced to a glaze, about 5 minutes. Set aside and let cool.
- Heat oven to 400 degrees.
- Roll out the puff pastry to 1/8 inch, and cut into 2 1/2-inch squares. Place one teaspoon of filling in the center of each square. With a pastry brush, apply a little ice water to two opposite corners of the square and bring them together. Crimp the edges to seal. Cover a baking sheet with parchment paper; place piroshki on sheet, with center points tucked under.
- Beat together the egg yolk and cream, and lightly brush the tops of the piroshki with egg wash. Bake for 8 to 10 minutes, until puffed and golden brown.
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Ruben Sandy
[email protected]I'm going to try making these piroshki with a gluten-free flour.
Kathleen Reed
[email protected]I'm not sure if I have all the ingredients for this recipe. I'll have to check my pantry.
GaigeGame Playz
[email protected]I'm going to make these piroshki for my next party. They look like they'd be a crowd-pleaser.
Moon Ali
[email protected]I'm allergic to mushrooms, so I'm going to try making these piroshki with a different filling.
shortneccboi
[email protected]These piroshki look amazing! I can't wait to try them.
Robert Neal
[email protected]I'm not sure what I did wrong, but my piroshki turned out dry and bland.
Nosher Ali
[email protected]These piroshki were a bit too greasy for my taste.
Frederick Essien
[email protected]The dough was a bit tricky to work with, but the end result was worth it. These piroshki are delicious!
Mohammed Alahmady
[email protected]I love the combination of mushrooms and cheese in these piroshki. They're so savory and satisfying.
Lamont Davis
[email protected]These piroshki were a hit at my dinner party! The filling was flavorful and the dough was perfectly golden and crispy. I'll definitely be making these again.