Piroshki - Dough Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Flour, sifted
1/2 tsp: Salt,
3/4 cup: Shortening,
1: Egg yolk,
4 tbsp: Ice water,
Directions:
Sift the flour and salt together. Work in the shortening with the hand.
Beat the yolk and water together and add to the previous mixture. Toss
lightly and form into a ball. Roll out the dough 1/8-inch thick and cut
into 3-inch circles. Use a tablespoon of one of the fillings (the recipes
for six fillings are included in this database) for each. Chill. Fold over
into a half-moon and press the edges together with a little water. Arrange
on a greased baking sheet. Bake in a 400 degree oven 15 minutes or until
browned. Makes about 24. Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comiskey JPMD44A on 03-22-1995
Recipe by: Jennie Grossinger - "The Art Of Jewish
Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 05,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Beat the yolk and water together and add to the previous mixture. Toss
lightly and form into a ball. Roll out the dough 1/8-inch thick and cut
into 3-inch circles. Use a tablespoon of one of the fillings (the recipes
for six fillings are included in this database) for each. Chill. Fold over
into a half-moon and press the edges together with a little water. Arrange
on a greased baking sheet. Bake in a 400 degree oven 15 minutes or until
browned. Makes about 24. Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comiskey JPMD44A on 03-22-1995
Recipe by: Jennie Grossinger - "The Art Of Jewish
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp