Savoury dumplings

Savoury dumplings

Pirochki

By
From
Cooking from memory
Makes
50
Photographer
Mark Roper

Susie’s mother taught her to make pirochki – savoury dumplings served with sour cream or butter. Pirochki may be frozen but should not be defrosted before baking.

Ingredients

Quantity Ingredient
3 onions, finely chopped
1kg mushrooms, finely chopped
3 tablespoons olive oil
2kg minced beef or chicken, boiled
salt
ground black pepper
1.5kg prepared puff pastry
1 egg, beaten

Method

  1. Preheat the oven to 200°C.
  2. Sauté the onions and mushrooms in olive oil in a deep frying pan until they soften and the onion is slightly browned. Add the meat and mix through. Season to taste and set aside.
  3. Lightly grease a large baking tray. Roll out the pastry on a floured surface. With a large-rimmed glass, cut out rounds of about 8 cm in diameter. Alternatively, use a knife to cut squares. Put a heaped teaspoon of the filling in the centre of each round or square and fold over to form a semicircle or triangle. Press the edges with a fork to seal. Place dumplings on the baking tray and brush them with egg.
  4. Lower the oven temperature to 180°C and bake for 20–25 minutes, until golden brown.
Tags:
Jewish
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