Miniature Piroshki (Pasties)

Miniature Piroshki (Pasties)
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from the kitchen of Gloria Cameron
  • CourseSnacks & Serving A Crowd
Miniature Piroshki (Pasties)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Gloria Cameron
  • CourseSnacks & Serving A Crowd
Ingredients
  • 12 oz. lean ground beef
  • 1/3 cup minced onion
  • 1 tsp. butter
  • 2 cups finely chopped fresh mushrooms (about 6 oz.)
  • + 1 Tblsp. flour
  • 1 tsp. salt
  • ½ cup sour cream
  • 2 Tblsp. minced parsley
  • 2 tsp. dried dill weed
  • 2 tsp. Worcestershire sauce
  • Pastry for 2 Double-Crust Pies – enough for 4 crusts
Instructions
  1. ♦ Sauté beef and onion in butter until meat is crumbly, stirring frequently.
    ♦ Add mushrooms and cook until mushrooms are tender, stirring often.
    ♦ Drain off any fat; stir in flour and salt. Add sour cream, parsley, dill weed and Worcestershire sauce. Simmer, stirring constantly, until sauce is thickened.
    ♦ Cover, set aside and allow to cool while preparing pastry.
  2. ♦ Roll out pastry as you would for a pie, but use a glass and cut into 3½ to 4-inch diameter circles.
    ♦ Spoon about 1 Tablespoon filling onto the center of each pastry circle. Moisten the edges of each pastry circle; bring edges of each pastry up over filling and crimp or press edge with a fork all the way around to seal.
  3. ♦ Bake on ungreased baking sheets at 425 degrees for 12-15 minutes, or until crusts are done and lightly browned. Serve warm or at room temperature.
  4. ♦ Miniature Piroshki may be prepared in advance, placed on baking sheets, covered with plastic wrap, and refrigerated until ready to bake and serve. Allow 3 to 4 minutes extra baking time if Piroshki are refrigerated prior to baking.
  5. ♦ These are little Russian/Polish meat pies, perfect for your next gathering or game day!
    ♦ Makes 32 appetizers
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