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Pirogen or Piroshke (P)
Source: "American-Jewish Cookbook"
Serves: Varies

1-1/2 cups sifted all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shortening
1 egg
1/4 cup cold water

Mix and sift dry ingredients. Cut in shortening; add egg. Gradually add enough water to hold dough together.

Roll out on a floured board. Cut into 5" squares or rounds or squares for piroshke.

Place a spoonful of filling in center of each. Pinch edges together tightly to seal in filling. Brush with melted shortening or egg yolk diluted with equal amount of water. Triangles are formed from the dough, and half-moons from the rounds.

Bake in moderate oven (375°F) on greased pans 20 minutes or until brown. Serve with soups or meat. With savory filling they may be served with cocktails.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A