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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Pastry:
1-1/2 cups butter, room temperature
12 oz. cream cheese
6 tbsp. whipping cream
3-3/4 cups all purpose flour
1-1/2 tsp. salt
Smoked Salmon and Kasha Filling:
1/3 cup uncooked kasha (buckwheat groats) *
1 sm. egg, beaten
2 tbsp. minced white onion
2/3 cup chicken stock
1/2 cup chopped smoked salmon
1 tsp. minced green onion
1/2 tsp. fresh lemon juice
Salt and freshly ground pepper
Mushroom and Rice Filling:
2 tbsp. butter
1/2 md. onion, chopped
1 clove garlic, minced
4 oz. mushrooms, finely chopped
Salt and freshly ground pepper
1/2 cup cooked rice
1 tbsp. chopped fresh parsley
Cabbage Filling:
2 cups finely shredded cabbage
Boiling water
2 tbsp. butter
1/2 md. onion, chopped
2 tsp. plain yogurt
1 tsp. chopped fresh parsley
1 tsp. fresh dill or
1/2 tsp. dried dillweed
Salt and freshly ground pepper
1 egg, beaten
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Directions:
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Pastry:
Cream butter and cream cheese together in large bowl of electric mixer. Beat in cream, then blend in flour and salt. Form into ball, wrap in waxed paper and chill.
Smoked Salmon and Kasha Filling:
Combine kasha and egg in heavy small saucepan and stir until mixed. Place over high heat, add white onion and cook, stirring constantly, until kasha grains are dry and separate. Reduce heat and add stock. Cover and simmer 15 to 20 minutes, or until tender and all liquid is absorbed. Let mixture cool, then stir in salmon, green onion, lemon juice and salt and pepper to taste.
Mushroom and Rice Filling:
Melt butter in medium skillet over medium heat. Add onion and garlic and cook until onion is soft but not brown. Stir in mushrooms and add salt and pepper to taste. Increase heat to high and cook until all moisture is absorbed. Remove from heat and add rice and parsley, mixing well. Taste and adjust seasonings.
Cabbage Filling:
Place cabbage in colander and pour boiling water over drain, then refresh under cold water and drain again. set aside. Melt butter in medium skillet over medium heat. Add onion and cook until soft but not brown. Stir in cabbage, yogurt, parsley, dill and salt and pepper and mix well.
Assembly:
Preheat oven to 400°F. Grease baking sheets. Working with 1/3 of chilled pastry at a time (leave remainder refrigerated), roll out on lightly floured board to 1/8-inch thickness. Using 2 1/2 to 3-inch cookie cutter. stamp out 20 to 24 rounds. Place 1 teaspoon filling in center of each round and brush edges of dough with beaten egg. Fold in half and pinch edges together using tines of fork or fingers. Place on baking sheet, make small slash in each to allow steam to escape and brush again with egg. Bake 15 to 18 minutes, or until pastry is golden brown. Serve warm.
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Comments from Olga
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* Cracked wheat may be substituted for kasha, if preferred.
Pyrizhky may be baked 1 day in advance and reheated at 350°F. They may also be frozen either baked or unbaked.
1 recipe makes 60 to 72 Pyrizhky; 20 to 24 from each filling.
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