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Craig Claiborne

Piroshki

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Preparation info

  • 36

    piroshki
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Make the raised dough for pirog. Prepare any filling for turnovers or pirog. When the dough is ready, roll it out to one-quarter-inch thickness. Cut it into three-inch rounds or rectangles (3 × 2

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