Updated: Jun 10
Okay so I’m the type of cook who uses recipes as a general guide or source of inspiration. It must come from the amateur, but passionate, dancer in me. I’m creating a new work of art that will be gone when the music stops or when the eating’s done.
This recipe is my first attempt at making a dough pocket inspired by Russian piroshkis.
They are so delicious ! Every time I am in Seattle ( alas all too rarely) I visit the piroshki place at Pike’s Place.
This recipe is inspired by the Time Life Books- Recipes: Russian Cooking. I created a mixture of Vatrushki ( pot-cheese tartlets) and Pirozhki ( small pastries filled with meat).
Step 1: Dough:Vatrushki
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Start by mixing these ingredients together.
Then make a well in the center…. drop in the egg, sour cream, and butter. ( used Earth’s Balance- veg oil no trans fat)
Mix ingredients together slowly.
Form a ball of dough.
Wrap in wax paper and chill for at least 30 minutes.
NOW for the filling:
I made mine with ground pork ( from my parent’s happy hogs) and cabbage.
Saute oil or butter with spices and herbs, here I used rosemary.
Sautee onions ( 3c)
Now meat- I used pork as I said above- around 1 pound.
Add chopped cabbage.
Add spices and salt.
Take your dough out of fridge.
Roll it out very thin. Using wax paper makes this actually do-able.
Now cut out circle or oval shape pieces of dough.
Now shape into lovely pockets.
Brush with eg
Bake at 400 degrees for around 30 minutes.