Piroshki With Potato Filling

By davidgoodman

Ingredients

• Pastry:
• 2 c. sifted all-purpose flour
• l/2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 c. shortening
• 1 egg, well beaten
• 1/4 c. cold water
• Potato filling:
• 1 packet (4-serving size) instant mashed potatoes
• salt
• butter or margarine
• milk
• 1/2 c. finely chopped onion
• 1/3 c. finely chopped mushrooms
• 1/4 tsp. celery salt
• 1/8 tsp. pepper
• 1 egg yolk
• 1 egg white, beaten

Details

Servings 1

Preparation

Step 1

1. Make pastry: Into medium bowl, sift flour with baking powder and salt.

2. With 2 knives or pastry blender, cut in shortening until mixture resembles coarse cornmeal.

3. Add egg and water; mix lightly with fork. Form dough into a ball. Wrap in waxed paper; refrigerate 4 hours.

4. Meanwhile, make potato filling: Prepare potatoes as package label directs, reducing water to 1 1/4 cups and using amount of salt, butter, and milk specified on package.

5. In 3 tablespoons hot butter in medium skillet, sauté onion and mushrooms 5 minutes. Remove from heat.

6. Add potatoes, celery salt, pepper, and egg yolk; mix well.

7. Preheat oven to 375 F- Grease 2 cookie sheets.

8. Divide pastry in half. On lightly floured surface, roll out each half 1/8 inch thick.

9. With 3-inch biscuit, cutter, cut out rounds of pastry. (Reroll trimmings, and cut out more rounds.)

10. Place 1 level tablespoonful of filling in center of each pastry round. Fold over; seal edges with fingertips.

11. Place on prepared cookie sheets. Brush with egg white. Bake 25 to 30 minutes, or until piroshki are golden-brown. Serve hot.

Makes about 30 piroshki.