227 Puff pastry pirozhki with crayfish forcemeat

Name: Puff pastry pirozhki with crayfish forcemeat (Sloenye pirozhki s rakovym farshem)
Cuisine: Russia
Ingredients: about 2 spoons sour cream; salt; ⅛ lb crayfish butter; 1 spoon flour; 1 egg to paint the pirozhki; ½ lb butter; 2 glasses flour; nutmeg; 2 egg yolks; 20 crayfish

Sloenye pirozhki s rakovym farshem

Preparation info

Difficulty
Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

20 crayfish
⅛ lb crayfish butter
1 spoon

Europe
Russia
Side dish
Pescatarian
Eastern Europe

Method

Remove the tails and large claws from 20 boiled crayfish. Chop the tails and claws and fry with 1 spoon flour in 1 spoon crayfish butter. Add about 2