OLIVE OIL PASTRY, CABBAGE PIROZHKI
Steps:
- 1. Mix up the pastry dough and while it is rising, make the filling. 2. Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture. 3. When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes. 4. Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes. 5. Brush pirozhki with egg wash.Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating. 82 calories;
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messaad nadir
[email protected]No thanks.
Jhhgfhhvghjjg Bhghjvcfhj
[email protected]I'll pass.
Mdosmanuddinforhad12 33
[email protected]These were okay.
Ali Raza Sansi
[email protected]Not my favorite.
rifa FF
[email protected]Meh.
shoaib Noonari
[email protected]Will definitely make again!
Subhan Cheema11
[email protected]Yum!
Ali 1031
[email protected]Overall, I thought these pirozhki were pretty good. They were easy to make and they tasted great.
Rana Naveed Ahmed
[email protected]I had a hard time getting the pirozhki to brown evenly. I think I needed to cook them at a lower temperature for a longer period of time.
Isabel P
[email protected]These pirozhki were a bit too oily for my taste. Next time, I'll try using less olive oil in the pastry.
Jose Manuel Olivera
[email protected]I made these for my family and they loved them! The only thing I would change is to add a bit more salt to the cabbage filling.
Shama Bano
[email protected]These were delicious! I used a store-bought cabbage slaw mix to save time, and it worked perfectly.
Helen Menigstab
[email protected]The olive oil pastry was a bit more difficult to work with than I expected, but the results were worth it. The pirozhki were crispy and golden brown.
Terrence Rogers
[email protected]I've made these pirozhki several times now, and they're always a crowd-pleaser. They're perfect for parties or potlucks, and they're also great for freezing.
Stewart Kett Laughlin
[email protected]These pirozhki were a hit! The olive oil pastry was flaky and flavorful, and the cabbage filling was savory and satisfying. I especially appreciated that the recipe didn't require any special equipment or ingredients.