PIROZHKI (пирожки) WITH RICE AND MUSHROOMS

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

PIROZHKI (пирожки or пиріжки) WITH RICE AND MUSHROOMS

• 1 package yeast
• 2 eggs
• 3 ounces butter
• 1 tablespoon sugar
• 1 cup milk
• ½ teaspoon salt
• 2½ cups flour (about)

Soften yeast in some warm milk and let it rise, then pour in the rest of the milk. Put in sugar, salt, eggs, melted butter and flour, knead 20-30 minutes and let it rise in a warm place until doubled in bulk.
Form two inch roll of dough, cut into inch wide pieces, put the filling in the middle of the pieces, turn sides over and bake in a hot oven (425° F for 15 to 20 minutes)

FILLING:

• 1½ cup rice
• 1 large onion
• 4 ounces dried imported mushroom
• Salt & Pepper
• 2 tablespoons butter

Cook rice, separately cook the mushrooms in water high enough to cover them. Chop the mushrooms fine, fry finely chopped onion until brown, mix all together, season with salt and pepper to taste.

-Mrs. C. Olshevsky

Printer Friendly copies:

• pirozhki full page
• pirozhki 3×5 card
• pirozhki 4×6 card