MUSHROOM PIROSHKI

By BobD

Ingredients

• Sour-cream pastry
• 2 tablespoons butter
• 2 cups finely chopped onions
• 3/4 pound mushrooms, finely chopped, about 3 1/2 cups
• Salt, if desired
• Freshly ground pepper
• 1/4 cup sour cream
• 2 tablespoons finely chopped dill
• 1 hard-cooked egg, finely chopped, about 1/3 cup
• 1 cup cooked rice
• 1 egg, lightly beaten
• 3 tablespoons water

Details

Servings 30
Adapted from events.nytimes.com

Preparation

Step 1

Prepare the pastry and chill it.

Preheat oven to 400 degrees.

Heat the butter in a skillet and add the onions. Cook, stirring, until the onions are wilted.

Add the mushrooms and cook, stirring often, until they give up their liquid. Cook until most but not all of the liquid evaporates. Add salt and pepper to taste and stir.

Add the sour cream, dill, chopped egg and rice. Blend well. There should be about four cups. Remove to a mixing bowl and let cool.

Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.

Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.

Arrange the filled pieces on a lightly greased baking sheet.

Place in the oven and bake 25 minutes.

Sour-cream pastry

3 1/2 cups flour
Salt, if desired
1 teaspoon baking powder
1/2 cup butter, chilled and cut into small pieces
2 eggs
1 cup sour cream

Put 3 1/4 cups of the flour, salt to taste, baking powder, butter, eggs and sour cream into the container of a food processor. Process until thoroughly blended.

If a food processor is not used, put the flour, salt to taste and baking powder in a mixing bowl. Add the butter and cut it with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, add the eggs and thoroughly blend.

Scrape the mixture out onto a lightly floured board and knead as briefly as possible, using as little flour as possible to make a smooth and workable dough.

Shape the dough into a flat cake and wrap it in plastic wrap. Chill until ready to use.

YIELD Two pounds of dough