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
Experts have proved the existence of recipes way back into the far past, in truth as far back into history as the Egyptians, and quite possibly further than that. Having said that, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves on a few more years we have a couple of interesting cookery books from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of food cooked for the rich. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including rosemary and coriander. These new foods and spices led to a surge in cookery books, some of which are now in private libraries. The introduction of television brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Russian Pastries recipe.
