Liver And Mushroom Pirozhki
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 tsp
Salt7 tbsps
Sour Cream1 small
Onion (finely chopped)3 tsp
Black PepperDirections:
1
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
2
Stir in sour cream with a fork just until a dough forms
3
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
4
Fold into thirds like a letter, then roll out and fold in same manner 2 more times
5
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
6
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
7
Stir in sour cream with a fork just until a dough forms
8
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
9
Fold into thirds like a letter, then roll out and fold in same manner 2 more times
10
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
11
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
12
Add livers and cook, stirring frequently, until just browned, 2 to 3 minutes
13
Cool slightly, then pulse in food processor just until mixture holds together
14
Stir in salt and pepper and cool completely, uncovered, about 20 minutes
15
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
16
Add livers and cook, stirring frequently, until just browned, 2 to 3 minutes
17
Cool slightly, then pulse in food processor just until mixture holds together
18
Stir in salt and pepper and cool completely, uncovered, about 20 minutes
19
Assemble and bake pirozhki: Put oven rack in middle position and preheat oven to 375°F
20
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)
21
Cut out rounds with cutter
22
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
23
Repeat with remaining rounds and filling in same manner, rerolling and cutting scraps once
24
Arrange 1/2 inch apart on an ungreased baking sheet, then brush tops of dough lightly with egg wash
25
Bake until pirozhki are golden, about 25 minutes (edges will open slightly during baking)
26
Cool on a rack to warm, about 15 minutes
27
Put oven rack in middle position and preheat oven to 375°F
28
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)
29
Cut out rounds with cutter
30
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
31
Repeat with remaining rounds and filling in same manner, rerolling and cutting scraps once
32
Arrange 1/2 inch apart on an ungreased baking sheet, then brush tops of dough lightly with egg wash
33
Bake until pirozhki are golden, about 25 minutes (edges will open slightly during baking)
34
Cool on a rack to warm, about 15 minutes