Pirukad Recipes

PIRUKAD

Steps:

• Mix butter, sour cream and egg. Work flour in until it has pizza dough consistency. Let stand overnight. Cook onions in butter until browned. Add ground beef, oxo, salt, pepper & garlic etc. until browned. Put in bowel. Add chopped up hard boiled egg to beef mixture. Bake 375 approx 15 - 20 min. For cabbage just substatute

MINIATURE MEAT PIES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.

PIRAO

Steps:

• Bring liquid to a boil in a saucepan. Sprinkle in 1 cup of farinha, stirring constantly over medium heat until it has the consistency of cooked cereal. Add more farinha as needed to reach desired thickness.

GALLO PINTO (RED BEANS AND RICE)

Steps:

• Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
• Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
• Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
• Variations:.
• •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
• •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
• •Stir in some chopped cilantro.
• •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.

BASIC CHEESE PUPUSAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight.
• Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes.
• Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
• Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms.
• Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
• Drain cabbage mixture and serve alongside pupusas.

KARJALAN PIIRAKKA (KARELIAN PIE) WITH EGG BUTTER

Steps:

• For the Filling:.
• In a saucepan combine the water and rice. Bring to a boil.
• Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
• Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
• Preheat oven to 450°F
• Line a baking sheet with parchment paper.
• For the Pastry:
• In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
• Shape the dough into a log and cut into 16 portions and shape each into a round.
• On a lightly floured board, roll out each round into a 6-inch circle.
• Spread about 3 tablespoons of filling evenly on each round.
• Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
• Place on the prepared baking sheet.
• In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
• Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
• Remove from the oven and brush again.
• For the Egg Butter:.
• In a small bowl, cream the butter. Stir in the eggs.
• Season with the white pepper and ground ginger, if desired.
• Yield: 1 cup.
• Cool the pastries and serve with the egg butter at room temperature.

PIRUKAD

Steps:

• Mix all dough ingredients well and knead it with hand, then put in refrigerator 1 hour
• fry chopped onion in butter make cubes of boiled egg
• combine fried onion, meat egg salt/pepper
• sprinkle flour over counter and roll out dough evenly into a thin layer rectangle
• along one edge place teaspoons of filling 4 inches from edge and 4 inches apart
• cut out semi circles of filled dough with the edge of a cutter, pinch open edges tightly together
• brush top and edges with lightly beaten egg
• bake 350 F until lightly brown about 15 min