Pocket Sandwich (Piroshki) with Mushroom filling

By sherree

Ingredients

• Dough:
• 3 1/2 c flour
• 1 t baking powder
• 1 t salt
• 1 T sugar
• 1/2 c cold butter
• 2 eggs
• 1 c sour cream
• Sift dry ingredients together in bowl. Cut in butter until the consistancy of oatmeal. Beat eggs together with sour cream til smooth, then add to flour mixture. Blend and knead a few minutes to make a smoothe dough ball. Chill for 1 hr.
• Filling:
• 1/4 c butter
• 3/4 # mushrooms
• 6 scallions finely chopped
• 1 T flour
• 3 T sour cream
• 2 hard boiled eggs, chopped
• 3 T fresh chopped dill
• Salt
• Pepper
• 1 egg, lightly beaten, for glazing.

Details

Servings 12

Preparation

Step 1

Melt butter in skillet and add mushrooms and scallions. Suate' for 10 minutes. Sprinkle flour over mushrooms and continue to suate', stirring constantly for 1 minute more. Add sour cream, stir to blend, and remove from heat. Add eggs, dill, salt and pepper to taste.
Divide the dough in half, keeping other half chilled while working, and roll out on floured surface to1/4 inch thickness. Cut into 6 in circles and place in floured dough press. Place 3 T filling in center and close press firmly to seal the egdes. Place on buttered baking sheet. Continue til all dough and filling are used. Brush with beaten egg and place in a preheated 400* oven. Bake for about 20 minutes, until they are golden brown.