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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the flour, salt, butter and lard in a deep bowl. | 2. With your fingers, rub the flour and fat together until they look like flakes of coarse meal. | 3. Pour in 8 tablespoons of ice water all at once and gather the dough into a ball. | 4. If it curmbles, add up to 4 tablespoons more of ice water, a tablespoon at a time, until the particles adhere. | 5. Wrap the ball of dough in wax paper, and chill for about 1 hour. | 6. On a lightlly floured surface, shape the pastry into a rough rectangle 1 inch thick and roll it into a strip about 21 inches long and 6 inches wide. | 7. Turn the pastry around and again roll it out lengthwise int a 21-by-6-inch strip. | 8. Fold into thirds and roll out the packet as before. | 9. Repeat this entire process twice more, ending with the folded packet. | 10. Wrap it is wax paper and refrigerate for an additional hour. | 11. Over high heat, melt the butter in a heavy 10-to 12-inch skillet. | 12. Add onions and, stirring occasionally, cook over moderate heat for 8 to 10 minutes, or until they are soft and transparent but not brown. | 13. Stir in the beef and, mashing the meat with a fork to break up any lumps, cook briskly until no traces of pink remain. | 14. Grind the meat-and-onion mixture through the finest blade of a meat grinder (or, the mixture finely with a knife). | 15. Combine the meat in a large bowl with eggs, dill, salt and pepper, mix thoroughly and taste for seasoning. | 16. Preheat the oven to 400 degrees. | 17. On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. | 18. With a 3 to 3 1/2-inch cookie cutter, cut out as many circles as you can. | 19. Gather the scraps into a ball and roll out again, cutting additional circles. | 20. Drop 2 tablespoons of filling in the center of each round and flatten the filling slightly. | 21. Fold one long side of the dough up over the filling, almost covering it. | 22. Fold in the two ends of the dough about 1/2 inch, and lastly, fold over the remaining long side of the dough. | 23. Place the pirozhki side by side, with the seam sides down on a buttered baking sheet. | 24. Bake for 30 minutes, or until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	1	cup	unsalted cut chilled	342.0	15.714	10.686	28.8
lard	8	tablespoons	chilled cut	923.648	0.0	0.0	102.4
ice water	8 -12	tablespoons		0.0	0.0	0.0	0.0
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	3	cups	choppped	192.0	44.832	5.28	0.48
beef	1 1/2	1/2	ground lean	795.6018	0.0	156.8764	18.292
hard egg	3		chopped boiled	-	-	-	-
dill leaf	6	tablespoons	cut	-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.