Mushroom Piroshki Recipes

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MUSHROOM PIROSHKI APPETIZERS



Mushroom Piroshki Appetizers image

Mushroom mixture filled into refrigerated Pillsbury™ Pie Crusts baked together form tasty appetizers ready to accompany your dinner.

Provided by Pillsbury Kitchens

Categories     Dinner

Time 1h5m

Yield 30

Number Of Ingredients 8

1/4 cup butter or margarine
1/2 cup finely chopped onion (1 medium)
1 package (8 oz) fresh mushrooms, finely chopped
1 hard-cooked egg yolk, chopped
1/2 to 3/4 teaspoon salt
1/4 teaspoon pepper
3 crusts from 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, beaten, if desired

Steps:

  • In 10-inch skillet, melt butter over medium heat. Cook and stir onion in butter just until tender. Add mushrooms; cook 3 minutes, stirring frequently. Stir in egg yolk, salt and pepper. Cool 10 minutes.
  • Meanwhile, heat oven to 400°F. Unroll 3 pie crusts. With 2 3/4-inch round cutter, cut 10 rounds from each crust.
  • Spoon rounded teaspoon cooled mushroom mixture onto half of each pie-crust round. Fold dough over filling; press edges with fork to seal. Place on ungreased large cookie sheet. Brush with beaten egg.
  • Bake 12 to 15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g

TAYLOR'S PIROSHKI



Taylor's Piroshki image

These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?

Provided by TAYLORSMOMMY

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h

Yield 11

Number Of Ingredients 14

1 ½ pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk
3 eggs
½ cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

Steps:

  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
  • Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
  • Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
  • Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
  • Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
  • In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g

BEEF PIROZHKI



Beef Pirozhki image

I once worked a bike messenger in San Francisco (switching over to a scooter after 2 days). The money wasn't great, so for lunch I'd get a beef pirozhki from one of those sketchy delis in the back of big city corner stores. They only cost 2 bucks, delivered a ridiculously high number of calories, and even though I knew it wasn't the healthiest thing to eat, I grew to love the taste. So, for this recipe, I set out to recapture that experience.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h35m

Yield 15

Number Of Ingredients 20

1 cup warm milk (110 degrees F)
1 (.25 ounce) package active dry yeast
2 teaspoons white sugar
1 teaspoon kosher salt
1 large egg, beaten
2 tablespoons melted butter
3 cups all-purpose flour, or as needed
½ teaspoon oil, or as needed
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely diced
2 pounds ground beef
2 teaspoons kosher salt, or more to taste
½ teaspoon freshly ground black pepper
4 cloves garlic, minced
2 teaspoons dried dill weed
⅓ cup chicken broth
¼ cup shredded sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
vegetable oil for frying

Steps:

  • Combine 1 scant cup of warm milk and yeast in a bowl of a stand mixer fitted with a dough hook. Let sit until foamy and bubbly, about 10 minutes. Add sugar, salt, egg, butter, and almost all of the flour, holding back a small amount in case dough gets too dry.
  • Knead in the mixer until dough is soft and supple. Scrape dough onto your work surface. Grease the bowl with a few drops of oil and place dough back in. Cover bowl and let dough rise in a warm spot until doubled in volume, about 1 hour.
  • In the meantime, heat olive oil and butter in a pot over medium-high heat. Add onion, ground beef, and garlic. Season with kosher salt and black pepper. Cook beef, breaking apart with a wooden spoon, until no longer pink, 5 to 7 minutes. Continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.
  • Stir dill into the beef mixture. Add chicken broth and stir, scraping up the browned bits from the bottom of the pan. Let mixture cool for 10 minutes. Stir in Cheddar cheese and Parmesan cheese. Let filling cool completely.
  • Transfer dough to a work surface. Press out air bubbles. Pinch off a piece of dough and form into a ball; press into a disc. Dust with a minimal amount of flour and roll into a circle about 1/8-inch thick and 5 to 6 inches in diameter. Dip your finger in water and dampen the edges of the circle.
  • Place dough circle in 1 hand and add a few tablespoons of the beef filling. Pinch edges together to seal. Place pirozhki on the table seam-side up and pinch off any excess dough; too much dough will make it hard to fry. Moisten the center of the seam with water. Fold the 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
  • Form the remaining pirozhki and let them rest until dough rises slightly, 15 to 20 minutes.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-side down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels and cool for a few minutes.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 22 g, Cholesterol 58.8 mg, Fat 16.1 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 6.2 g, Sodium 486.1 mg, Sugar 1.9 g

MUSHROOM PIROSHKI



Mushroom piroshki image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 1h

Yield 30 piroshki

Number Of Ingredients 12

Sour-cream pastry (see recipe)
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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 81 milligrams, Sugar 1 gram, TransFat 0 grams

MUSHROOM PIROSHKI



MUSHROOM PIROSHKI image

Categories     Mushroom     Appetizer     Bake     Christmas

Yield 45

Number Of Ingredients 14

1/2 pound mushrooms
2 TB butter
1/2 cup finely chopped onions
1/2 tsp salt
dash nutmeg
1 tsp lemon juice
2 tsp flour
i cup sour cream
1 tsp dried dill
PASTRY
1 cup butter
1 pkg cream cheese
1/2 tsp salt
2 cups sifted flour

Steps:

  • Trim mushrooms, chop finely, heat butter add onion and mushrooms. Cook 4 minutes. Add seasoning, lemon juice and flour and mix together. Remove from heat; add sour cream and dill. Roll pstry in two sections to keep it cool. Roll it out on a floured board and cut into circles. Put tsp of filling in center of each. Fold over and seal half circles with the tines of a fork. Chill or freezze. Bake for 25 minutes at 350.

MUSHROOM PIROSHKIE(PIEROGI) APPETIZERS T-R-L



Mushroom Piroshkie(Pierogi) Appetizers T-R-L image

Russian version of Pierogi apps. Quick, easy, and "freezable"! The size of the piecrust pkg is a guess. I'd use something like Jiffy piecrust mix. Also, if you have a potsticker former, you can use it to cut and fold these.

Provided by Nana Lee

Categories     Vegetable

Time 45m

Yield 40 serving(s)

Number Of Ingredients 8

1/2 cup finely chopped onion
1/4 cup butter or 1/4 cup margarine
1 (8 ounce) package fresh mushrooms, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 hard-boiled egg yolk, chopped
1 (8 ounce) package pie crust mix, crumpled (or 2 pie crust sticks)
1/2 cup sour cream

Steps:

  • Preheat oven to 400ºF.
  • In medium skillet, saute onions in butter just until tender.
  • Add mushrooms; saute 3 minutes.
  • Stir in salt, pepper, and egg yolk; cool.
  • In medium bowl, combine pie crust mix and sour cream; mix until ball forms.
  • Divide in half; roll half lightly on floured board to 1/8-inch thickness.
  • Cut into rounds with 3-inch cookie cutter.
  • Spoon about 1 tsp filling onto half of circle.
  • Moisten edges of pastry with water; fold half circle over and press edges with fork.
  • Repeat with remaining pastry and filling.
  • Place on ungreased cookie sheets.
  • Bake for 15-18 minutes or until light golden brown.
  • Serve hot.
  • TO MAKE AHEAD:.
  • Piroshkies can be frozen on cookie sheet before baking, then place in plastic bags.
  • Bake at 400 degrees F for 15-18 minutes.

Nutrition Facts : Calories 49.4, Fat 3.7, SaturatedFat 1.6, Cholesterol 9, Sodium 96.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.2, Protein 0.8

LIVER AND MUSHROOM PIROZHKI



Liver and Mushroom Pirozhki image

Categories     Food Processor     Chicken     Mushroom     Bake     Christmas     Fall     Winter     Gourmet

Yield Makes 32 servings

Number Of Ingredients 16

For dough
1 1/2 cups all-purpose flour plus additional for rolling out dough
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 teaspoon salt
Pinch of sugar
7 tablespoons sour cream
1 large egg beaten with 1 tablespoon water for egg wash
For filling
1/2 small onion, finely chopped
1/2 lb cremini mushrooms, finely chopped (1 1/4 cups)
3 tablespoons unsalted butter
1/4 lb chicken livers, rinsed, trimmed, and finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
Special Equipment
a (2 1/2-inch) round cookie or biscuit cutter

Steps:

  • Make dough:
  • Blend together flour, butter, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in sour cream with a fork just until a dough forms. Turn out dough on a lightly floured work surface and roll out with a lightly floured rolling pin into a 6- by 4-inch rectangle. Fold into thirds like a letter, then roll out and fold in same manner 2 more times. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make filling:
  • Cook onion and mushrooms in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned well and mushrooms are completely dry, about 15 minutes. Add livers and cook, stirring frequently, until just browned, 2 to 3 minutes. Cool slightly, then pulse in food processor just until mixture holds together. Stir in salt and pepper and cool completely, uncovered, about 20 minutes.
  • Assemble and bake pirozhki:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Roll out dough on a lightly floured work surface with a lightly floured rolling pin into a roughly 13-inch round (3/4 inch thick). Cut out rounds with cutter. Put 1 level teaspoon filling in center of 1 round, then fold round over filling to form a half moon, pressing edges with your fingers to seal. Repeat with remaining rounds and filling in same manner, rerolling and cutting scraps once. Arrange 1/2 inch apart on an ungreased baking sheet, then brush tops of dough lightly with egg wash. Bake until pirozhki are golden, about 25 minutes (edges will open slightly during baking). Cool on a rack to warm, about 15 minutes.

PIROSHKI (A SAVOURY, FILLED PASTRY)



Piroshki (A Savoury, Filled Pastry) image

Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.

Provided by evelynathens

Categories     Vegetable

Time 1h20m

Yield 20-22 pastries

Number Of Ingredients 28

3/4 cup unsalted butter, chilled
2 cups flour
1/4 teaspoon salt
4 -6 tablespoons ice water
1 egg yolk (for egg wash for pastry)
2 tablespoons butter
1 large onion, chopped
3/4 lb ground beef
2 hard-boiled eggs, minced
3 tablespoons minced fresh dill (or 1 1/2 tsp dried dill weed)
salt and pepper
1 egg
2 tablespoons water
2 medium onions, minced
3 tablespoons butter
1 lb potato
1 cup grated graviera cheese (you can sub gouda or cheddar)
1 egg
salt and pepper
1 lb mushroom, minced
1 medium onion, minced
2 shallots or 2 green onions, minced
4 tablespoons butter
1 teaspoon fresh lemon juice
salt and pepper
1 pinch of grated nutmeg
4 ounces cream cheese, softened (or 1 medium-sized potato, cooked and mashed)
1 egg

Steps:

  • For pastry: Cut butter into pieces.
  • Combine flour, butter, and salt using a knife or pastry blender.
  • Sprinkle with 4 tablespoons ice water.
  • Form into ball as you would pie dough.
  • May need to add remaining 2 tablespoons water.
  • Wrap in plastic wrap and refrigerate for 1 hour.
  • Place pastry dough on floured board; roll out into rectangle.
  • Fold over into thirds.
  • Roll out again into rectangle.
  • Continue rolling and folding five times.
  • Rewrap in plastic; return to refrigerator for 1 hour.
  • Preheat oven to 400°F.
  • Grease baking sheet.
  • Roll dough out to 1/8-inch thickness.
  • Cut dough using 3 ½-inch round cutter.
  • Place about 1 tablespoon of filling on each pastry circle.
  • Fold dough over making half moons; press together edges together using ice water to seal.
  • Place pies on baking sheet.
  • Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
  • Bake about 30-40 minutes or until golden brown.
  • For Meat Filling: sauté onion in 2 tablespoons butter until soft.
  • Add ground beef and sear until light gravy forms.
  • Let cool.
  • Mix in egg, dill, salt and pepper.
  • For Potato Filling: Fry the onions in the butter until soft and golden-brown.
  • Boil the potatoes in their jackets, then peel and mash them.
  • Let cool slightly.
  • Season with plenty of salt and pepper and mix in the onions and egg.
  • For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
  • Add the lemon juice, salt, pepper, and nutmeg.
  • Continue to cook, stirring until nearly all the moisture is evaporated.
  • Cool mixture slightly and mix in cream cheese or mashed potato.
  • I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
  • Note: these pastries are very good made with phyllo pastry, too.

MUSHROOM PIEROGI



Mushroom Pierogi image

These Polish dumplings are traditionally served with soft, browned onions or sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 dozen

Number Of Ingredients 11

1 1/4 pounds assorted mushrooms, such as white, shiitake, or cremini
1/2 tablespoon butter
1/2 tablespoon olive oil
1/4 cup minced shallots, (about 2 large)
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme
3 tablespoons heavy cream
1 tablespoon minced flat-leaf parsley
Pierogi Dough for Potato and Goat Cheese Pierogi

Steps:

  • Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.
  • In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.
  • To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used.
  • Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.

WILD MUSHROOM PIROSHKI



Wild Mushroom Piroshki image

Pirog is Russian for "pie," and piroshki means "little pies." They can be filled with almost anything, from cabbage to meat to kasha, and are eaten by themselves as a snack or with a meal. Ours are filled with gribi, or wild mushrooms, which are a Russian passion.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 30 small piroshki

Number Of Ingredients 8

2 tablespoons minced shallots
1 tablespoon unsalted butter
12 ounces wild and domestic mushrooms, roughly chopped
Salt and freshly ground black pepper
1/4 cup Cognac
1 pound, chilled Puff Pastry
1 egg yolk
1 teaspoon heavy cream

Steps:

  • In a large pan over medium heat, saute the shallots in the butter until softened, about 5 minutes. Add the mushrooms, salt and pepper to taste, and continue to saute until mushrooms give up their liquid, about 4 more minutes. Add the cognac and continue to cook until liquid has been reduced to a glaze, about 5 minutes. Set aside and let cool.
  • Heat oven to 400 degrees.
  • Roll out the puff pastry to 1/8 inch, and cut into 2 1/2-inch squares. Place one teaspoon of filling in the center of each square. With a pastry brush, apply a little ice water to two opposite corners of the square and bring them together. Crimp the edges to seal. Cover a baking sheet with parchment paper; place piroshki on sheet, with center points tucked under.
  • Beat together the egg yolk and cream, and lightly brush the tops of the piroshki with egg wash. Bake for 8 to 10 minutes, until puffed and golden brown.

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From damnspicy.com


MUSHROOM FILLING RECIPE FOR POLISH DUMPLINGS AND CREPES
2019-07-29 In a large bowl, combine eggs, 5 tablespoons sour cream oil, salt, and chicken broth until well mixed. Add flour and knead by hand or in a stand mixer until the dough is smooth. …
From thespruceeats.com


MUSHROOM PIROSHKI - THE PREPARED PANTRY BLOG | RECIPES, ARTICLES, …
2020-08-10 To Assemble and Bake the Piroshki. Preheat the oven to 375 degrees. Divide the dough in half and return one half to the refrigerator to keep it cold. Roll the dough out on a …
From blog.preparedpantry.com


ARMENIAN PIROSHKI – SWEET THOUGHT
2019-11-24 Over medium high heat (8 out of 10) preheat medium size sauce pan, add few tablespoons of vegetable oil to coat the bottom. Brown beef shank for about 3 minutes on one …
From sweetthought.ca


RUSSIAN PIROSHKI (MEAT HAND PIES) - SWEET & SAVORY
2017-04-11 Add the meat, garlic and salt. Cook the meat, breaking it apart with a wooden spoon, until cooked through. Transfer into a large bowl and mix it with rice. Once the dough is …
From sweetandsavorybyshinee.com


MUSHROOM PIROSHKI | JEWISH CARE INTERACT
For the filling. Heat the olive oil in a nonstick pan. Cook the onions and mushrooms in the oil on a medium heat for 15 minutes. Remove the pan from the heat. Place the mushroom mixture in …
From jewishcareinteract.org


RUSSIAN PIROSHKI WITH POTATOES AND MUSHROOMS/VEGAN
2021-09-14 Instructions for Russian piroshki with potatoes and mushrooms recipe. In this recipe, I used half-half regular and wholemeal flour. You can use regular flour only or even …
From myperfectgreens.com


EASY BEEF PIROZHKI/PIROSHKI (RUSSIAN-STYLE HAND PIES)
2020-09-25 Let sit until foamy and bubbly, about 10 minutes. Whisk in sugar, salt, egg, butter. Add almost all of the flour, holding back a small amount in case the dough gets too dry. Knead …
From craftycookingbyanna.com


BAKED PIROSHKI (RUSSIAN STUFFED ROLLS) • CURIOUS CUISINIERE
2021-07-05 Place filled piroshki, seam-side down on a greased baking sheet.**. Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set …
From curiouscuisiniere.com


MUSHROOM PIROSHKI RECIPE BY REKHA UNNI - COOKPAD
Great recipe for Mushroom Piroshki. #Global Traditional Russian Appetizer made from beef, lamb or mushrooms. Soft yet crunchy these are delicious in taste #Global Traditional Russian …
From cookpad.com


CABBAGE PIROSHKY RECIPE - VALENTINA'S CORNER
2020-12-01 Add the shredded carrots and saute until tender. Then add the mushrooms with 1 Tbsp oil, and saute until the mushrooms are cooked and browned. Add the shredded …
From valentinascorner.com


EASY PIROSHKI/ PIROZHKI WITH MASHED POTATO FILLING - ALL WE EAT
Peel the potatoes and onion. Cut potatoes in pieces, place them in a pot, cover with cold water, and cook covered for 20 minutes until potatoes are tender. Meanwhile, dice the onion and …
From allweeat.com


SHHH…A RUSSIAN GRANDMOTHER’S SECRET PIROZHKI RECIPE YOU MUST TRY
2017-10-01 Step 9 Using a pastry brush, lightly brush each Pirozhki with egg yolk. Step 10 Place in the oven and bake for about 25 minutes, turning the baking sheet once mid-way …
From simmerandsauce.com


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