Russian Pastries Recipe


Ingredients

8 oz cream cheese, softened
1 1/2 cup all-purpose flour
1/2 cup butter, softened
2 large eggs
1/2 lb ground beef
1 medium onion, diced
1/4 cup sour cream
3 tbsp sweet pickle relish
1/2 tsp salt
1/2 tsp dill weed
1/8 tsp pepper


Directions

In medium bowl, with hand, knead cream cheese, flour, and butter until
smooth. Shape dough into ball; wrap in plastic wrap or foil;
refrigerate until chilled, about 1 hour.

Meanwhile, hard-cook 1 egg; chop.

In 10" skillet over high heat, cook ground beef and onion until meat
is browned and all pan juices evaporate. Remove skillet from heat;
stir in sour cream, pickle relish, salt, dill weed, pepper, chopped
egg, and 1/4 c water; set aside.

On floured surface with floured rolling pin, roll dough 1/8" thick.
With floured 2 3/4" round cookie cutter, cut out 20 dough rounds.
Repeat with remaining dough and trimmings to make about 50 dough
rounds in all.

Onto on half of each round, place one teaspoon of meat mixture. In
cup, with fork, beat remaining egg; brush edges of dough round with
some egg; fold dough over filling. With fork, firmly press edges
together to seal; prick tops; brush with remaining egg. Arrange
pastries on ungreased cookie sheet, about 1" apart. If not serving
right away, cover with foil and refrigerate.

To serve, preheat oven to 425oF. Bake pastries 10 minutes or until
golden. Makes about 50 pastries.

Each pastry; About 65 calories, 5 g fat, 18 mg cholesterol, 70 mg
sodium.

TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked pastries in
freezer container with waxed paper between each layer; seal; label;
and freeze. About 25 minutes before serving, preheat oven to 425oF.
Arrange frozen pastries on ungreased cookie sheet and bake 15 minutes
or until pastries are golden.

Good Housekeeping's HOLIDAY BEST '93 pg 120


Servings: 50 servings

 

 

Russian Pastries Recipe brought to you by Recipe Ideas


Categories: Dessert; Russian


The History of Recipes

Recipes as an idea can be tracked way back into antiquity, in fact as far back as pharonic Egypt, and maybe even further. However, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.

In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated.

Later on, in The time of the romans 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were split into starters, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the ancient chefs used a wide range of spices and herbs, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida.

Continuing our culinary historical journey, there were some interesting books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they have no connection with the indian food that is popular today, but instead accounts of the types of food prepared for the upper classes of that period.

Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for an explosion in recipe publications, many of which are kept safe in private libraries.

When we get to the 20th century, cookery publications are greatly in demand as a result of better eduction, leisure time and being a little richer.

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We hope you enjoy this Russian Pastries recipe.

 


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