Kavkaskie Piroshki

Name: Kavkaskie Piroshki
Cuisine: Russia
Ingredients: For the paste: the same paste as for “choux” and “éclairs” (see French section), to which a little grated cheese is added. For the filling and coating: a thick Béchamel sauce, to which a small quantity of cheese has been added, and finely shredded cooked mushrooms. Breadcrumbs, flour, the yolks of 1 or 2 eggs.

Caucasian Piroshki

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

For the paste: the same paste as for “choux” and “éclairs” (see French section), to which a little grated cheese is added. For the filling and coating: a thick Béchamel sauce

Europe
Russia
Dinner
Eastern Europe
Vegetarian

Method

Pour a thin layer of the paste in 2 baking tins and bake in a moderate oven till the paste has risen about ½ an inch and is slightly browned. Remove the paste from the tins, and cover one sheet of pastry with the Béchamel, to which