Russian Pastries Recipe
One morsel of this Russian Pastries and you are hooked to it forever. The famous Russian Pastries is served at the European table as a yummy Side Dish. The marriage of the irresistible flavors of Beef with other ingredients is the secret to this Russian Pastries. Trust me when I say, you have to try Russian Pastries.
Ingredients
1 8-ounce package cream cheese, softened
1 1/2 cups all-purpose flour
1/2 cup butter or margarine (1 stick), softened
2 eggs
1/2 pound ground beef
1 medium-sized onion, diced
1/4 cup water
1/4 cup sour cream
3 tablespoons sweet-pickle relish
1/2 teaspoon salt
1/2 teaspoon dill weed
1/8 teaspoon pepper
Directions
1. In medium-sized bowl, with hand knead cream cheese, flour, and butter or margarine until smooth. Shape dough into ball; wrap in plastic wrap or foil; refrigerate until chilled, about 1 hour.
2. Meanwhile, hard-cook 1 egg; chop.
3. In 10-inch skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate. Remove skillet from heat; stir in water, sour cream, pickle relish, salt, dill weed, pepper, and chopped egg.
4. On floured surface, with floured rolling pin, roll half of dough 1/8Vs inch thick. With floured 2 3/4 inch round cookie cutter, cut out 20 dough circles. Repeat with remaining dough and trimmings to make about 50 dough circles in all.
5. On one-half of each dough circle, place a teaspoon of meat mixture. In cup, with fork, beat remaining egg; brush edges of dough circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops; brush with remaining egg. Place pastries on ungreased cookie sheet, about 1 inch apart. If not serving right away, cover with foil and refrigerate.
6. About 25 minutes before serving, preheat oven to 425°F. Bake pastries 10 minutes or until golden.
2. Meanwhile, hard-cook 1 egg; chop.
3. In 10-inch skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate. Remove skillet from heat; stir in water, sour cream, pickle relish, salt, dill weed, pepper, and chopped egg.
4. On floured surface, with floured rolling pin, roll half of dough 1/8Vs inch thick. With floured 2 3/4 inch round cookie cutter, cut out 20 dough circles. Repeat with remaining dough and trimmings to make about 50 dough circles in all.
5. On one-half of each dough circle, place a teaspoon of meat mixture. In cup, with fork, beat remaining egg; brush edges of dough circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops; brush with remaining egg. Place pastries on ungreased cookie sheet, about 1 inch apart. If not serving right away, cover with foil and refrigerate.
6. About 25 minutes before serving, preheat oven to 425°F. Bake pastries 10 minutes or until golden.
