SUNDAY WITH MARLENA - PIROSHKI

These are little Russian pies, much like the Spanish or Mexican emapanadas. These are savory little pies filled with salmon, onions and mushrooms.

makes about 40

for the filling:
3Tbsp unsalted butter or margarine
1 onion chopped
5oz salmon fillet diced
2Tbsp or more dried mixed mushrooms broken into pieces-soaked in warm water
7Tbsp mushroom stock (liquid from soaking the mushrooms)strained
2Tbsp creme fraiche or sour cream
2Tbsp chopped fresh dill
2Tbsp chopped fresh chives or scallions
salt and pepper to taste.

for dough:
31/4C all purpose flour more or less
11/2tsp salt
7g packet rapid rise yeast
2/3C luke warm milk or water
1/2C unsalted butter melted
2 eggs beaten

To make the dough, put the flour,salt, and yeast in a gowl and mix to combine. Make a well in the center and add the eggs and liquid. Mix to form a soft dough. Turn out onto a surface dusted with flour and knead, adding more flour if necessary for 10-15 minutes. Form the dough into a ball and put into an oiled bowl. Cover with plastic wrap or a dishtowel and leave in a warm place to rise for 1-11/2 hrs or overnight in the refrigerator.

Filling:
melt 2Tbsp of butter in a frying pan, add the onions and cook until tender, transfer to a bowl. Add the remaining butter to the pan and add the salmon and cook for 20-30 seconds until it begins to turn opaque, add to the onions in the bowl. Add the mushrooms to the pan with any juices from the onions and salmon (in the bowl) and the mushroom stock. Cook over medium heat for 5 minutes. Leave to cool then remove the mushrooms from the stock and chop and add to the onions and salmon in the bowl. Boil rapidly the remaining stock in the pan until it is reduced to 1 Tbsp. Remove from heat, stir in the creme fraiche,onions, salmon, mushrooms, dill and chives. Season to taste.

Preheat oven to 375 degrees
lightly oil several baking sheets

Cut the dough into 4 pieces rolling out one piece at a time to about 1/8" thickness. Cut into rounds about 3" in diameter. Do the same with the remaining dough. Brush the edges of the dough with the egg wash then place about 2-3 tsp filling in the center of each round.

Fold the dough in half pressing the edges to seal, place on baking sheet. Leave the pastries in a warm place for 15 minutes to rise.
Bake for 15-30 minutes until golden brown.
Serve hot or warm.

If you don't feel like making your own dough you can use puff pastry or pie dough.

These are really tasty little turnovers that would make a great appetizer course. I think also that you could leave out the salmon and add more mushrooms for a little different take on this, even ground beef rather than the fish.
Serve with a little creme fraiche and slivered preserved lemons on the side. So good!

See what Shakari and Mel have on their blogs.