254 A pie of meat-stuffed pirozhki

Pirozhki v korzhe s mjasnym farshem

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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For the Short Pastry

  • 1 lb flour
  • 2 eggs
  • ¼ lb butter


    Dissolve yeast and prepare a dough from it. In addition, prepare 2 flat cakes of short pastry, using 1 lb flour, ½ glass of cold water, ½ teaspoon salt, 2 eggs, and ¼ lb butter. First mix the flour with the water, salt, and eggs, then add a piece of very fresh Finnish butter and knead the dough thoroughly—the longer, the better. From the prepared, raised yeast dough, make small pirozhki-like dumplings (vareniki). Stuff them with beef filling and let them rise. When they have risen, place one of the two flat cakes of short pastry on a skillet. Top with small pirozhki of yeast dough, set back to back in pairs, painting each with butter, so that they do not stick to one another. When they are all arranged, paint the top with butter and cover with the other flat cake of short pastry. Pinch the edges all around, paint with egg, and place in a hot oven. If the upper and lower crusts are not to be eaten, make them from a simple dough of flour and water, and just paint them with egg. Serve with soup.