Mushroom Piroshki

By forgetid

Ingredients

• Cream Cheese Pastry
• 1 cup butter (2 sticks)
• 1 8 oz pkg. cream cheese
• 1/2 tsp. salt
• 2 cups sifted all-purpose flour
• 1 egg yolk
• 2 tsp. cream or milk

Preparation

Step 1

Beat butter, cheese and salt together in mixer until completely smooth and blended. Work in flour to a smooth dough. Flatten dough in foil to form an 8X16 rectangle. Chill overnight. Remove from fridge 8-10 minutes before rolling. Divide dough for ease in rolling and to insure cold dough. Keep unrolled portion in fridge until ready to use. Roll dough on floured pastry cloth with floured rolling pin or between two sheets of waxed paper. Shape as directed in specific recipes and chill before baking. Brush tops (only) of all pastries with egg yolk beaten with milk or cream. Bake in moderate oven (350°) unless otherwise specified.

Mushroom Filling

½ lb. fresh mushrooms, canned mushrooms may be substituted
freshly ground pepper
1 Tbsp. butter or margarine
dash nutmeg
½ cup chopped onion
1 Tbsp. lemon juice
½ tsp. salt
2 Tbsp. flour
½ cup sour cream
1 tsp. dried dill

Trim off tough stems and wipe mushrooms with damp paper towel. Chop fairly fine. Heat butter, add mushrooms and onion and cook stirring briskly about 4 minutes. Sprinkle with salt a few grindings of pepper, nutmeg, lemon juice and flour. Cook 1 to 2 minutes longer. Remove from heat, blend in sour cream and dill. Cool.


Shrimp Filling

½ recipe cream cheese pastry
1 Tbsp. lemon juice
½ cup chopped cooked shrimp
3 Tbsp. mayonaise
2 green onions, chopped
salt and pepper
1 Tbsp. Dijon-type mustard
¼ Tbsp. dried tarragon

Mix together all ingredients except pastry. Divide dough into 4 pieces. Roll each in rectangle about 1/8 inch thick, fold again and roll 1/8 inch thick. Cut in 2 inch rounds. Stack all trimmings in layers and reroll until all dough is used. Put level teaspoon of filling in center of rounds. Moisten edges and fold over. Seal edges by crimping with floured tines of fork. Place on ungreased cookie sheet. Chill 1 hour. Bake at 375° for 20 minutes. Makes 2 dozen.


Make pastry and chill overnight. Divide in half and roll each half in rectangle 1/8 inch thick. Fold over itself again and roll in 10 inch squares. Cut 2 ½ inch rounds. Stack all trimmings in layers (don’t wad up). Reroll until all dough is used. Put level measuring teaspoonfull of filling in center of each round. Moisten edges with pastry brush dipped in water and fold over filling. Lay on sides and press edges with floured tines of fork to seal. Set pastries seam side up on ungreased cookie sheet. Flatten slightly and pinch ends to give piroshki the original oval shape with pointed ends. Chill 1 hour. Bake in moderate oven 350° for 25 to 30 minutes or until golden brown. Makes about four dozen.