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Mushroom Piroshki Variation


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  • 2 pounds mushrooms
  • 3 tablespoons butter
  • 6 green onions chopped
  • 1 teaspoon fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons flour
  • 1/2 cup milk or more
  • 1/2 cup sour cream
  • 2 hard cooked-eggs
  • 1/2 cup butter - (1 stick)
  • 2 cups unbleached all-purpose flour mixed with
  • 1 teaspoon salt
  • 1/2 cup cold water or more
  • GLAZE:
  • 1 egg yolk mixed with
  • 1 teaspoon water
  • Sesame seeds (optional)


Servings 6


Step 1

To make the crust, cut the butter into the flour with a pastry cutter or 2 knives. Mix in the water until it forms a ball. You may need additional water. Roll the pastry 1/8-inch thick and cut into six 4-inch-diameter circles.

Stem and slice the mushrooms. Save the stems for duxelles (see recipe). In a sauté pan or skillet, melt the butter and sauté the mushrooms for 5 minutes. Add the green onions, lemon juice, and salt and pepper to taste. Sprinkle the flour on top and, quickly stirring, add milk to blend. Allow it to cool. Add the sour cream. Set aside.

Chop the hard-cooked eggs. Place 1 1/2 tablespoons of cooled filling on half of each circle. Sprinkle some chopped hard-cooked egg on top. Moisten the edge of the circle and fold over, pinching the edges together.

Transfer the piroshki to a buttered baking sheet. Brush the egg-water mixture on top. Sprinkle on sesame seeds, if you like. Bake in a preheated 400 degree oven for about 15 minutes, or until the crusts are golden.

This recipe yields 6 turnovers.

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