This is Polish
For the Pastry:Combine cream cheese and 1/2 pound butter; mix well. Add four and mix thoroughly. Form into 2 balls, wrap in waxed paper and refrigerate for at least 2 hours.For the Filling:In a large frying pan, heat 2 table spoons butter over moderately high heat. Add mushrooms and onion, saute, stirring, for about ? minute. Remove mixture; set aside.In the same pan, heat 1 tablespoon butter, add pork; brown quickly. Drain off liquid and discard. Add salt, pepper, dill, tomato paste and sherry; simmer over low heat for about 10 minutes, stirring frequently.Add mushrooms and simmer another few minutes. Remove from heat, stir in sour cream and mix well. Chill for 2 to 3 hours.To Assemble:Roll out chilled dough. Cut into 2-inch circles. Place 1 tablespoon chilled filling in each circle and fold over to close. Seal edges with tines of fork.Place piroshkis on an ungreased baking sheet; bake in a 350? oven for 12 to 15 minutes, or until light golden brown. Let stand for a few minutes before serving. Serve hot or at room temperature.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 187 | ||
Calories from Fat: 126 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 40mg | 12 % | |
Sodium 101.5mg | 3 % | |
Potassium 77.9mg | 2 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 13.8g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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