Recipe Review Tuesday: Pirozhki (Russian Potato-and-Cabbage Turnovers)
3rd May, 2011 - Posted by katherine - No Comments
These light and flaky little potato and cabbage turnovers came out really well and if I ever again find myself needing to use up some cabbage, this will be my go-to recipe. I’ll try to remember to add a picture soon, but trust me, they were cute and tasty and made a filling vegetarian meal. This recipe is also from my epicurious iphone app and the reviews on epicurious were really glowing:
These are well worth the time spent! They come out flaky and buttery and the filling is rich tasting without being too heavy. My Russian husband and his familiy were very impressed when I made these! My only tip would be to lightly brush a stick of butter across the top of each one just as they come out of the oven.
and
It looked so plain on paper and we only chose it because we had all of the ingredients on hand. But these little pirozhki were just outstanding when they came, golden brown out of the oven. We added about 1/2 pound of organic, grass fed local ground beef, browned – to the filling. The caraway flavor mixed with the dill and salt was sublime. Dough was excellent too. Spectacular recipe!
Here’s how you make them:
Ingredients:
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
- 2 large egg yolks
- 1/2 cup sour cream
- 1 tablespoon cold water if necessary
- 3/4 pound russet (baking) potatoes
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 3/4 teaspoon caraway seeds
- 1 tablespoon vegetable oil
- 3 cups chopped cabbage
- 3 tablespoons sour cream
- 2 tablespoons water if necessary
- 3 tablespoons finely chopped fresh dill
Make the dough:
In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.
Make the filling:
Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.
Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.
Read More http://www.epicurious.com/recipes/food/views/Pirozhki-11648#ixzz1LKNkLHcD
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