Difference between revisions of "Pirukad"
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* [[salt]] and [[pepper]] (to taste) | * [[salt]] and [[pepper]] (to taste) | ||
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# Mix all dough ingredients well and knead it with hand, then keep it in refrigerator for an hour. | # Mix all dough ingredients well and knead it with hand, then keep it in refrigerator for an hour. | ||
# Fry chopped [[onion]] in [[butter]]. Make cubes of [[egg]]. | # Fry chopped [[onion]] in [[butter]]. Make cubes of [[egg]]. | ||
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__NOTOC__ | __NOTOC__ | ||
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[[Category:Dumpling Recipes]] | [[Category:Dumpling Recipes]] | ||
| − | [[Category:Estonian | + | [[Category:Estonian cuisine]] |
| − | [[Category:Estonian Meat | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Estonian cuisine]] | ||
| + | [[Category:Meat Recipes]] | ||
[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
Latest revision as of 20:01, 13 July 2012
Ingredients
Dough
- ½ cup butter
- 1 egg
- 5 tbsp sour cream
- 2½ cups flour
Filling
- 2 cups chopped cooked meat
- 1 onion (chopped)
- 1 tbsp butter
- 1 hard-boiled egg
- salt and pepper (to taste)
Procedures
- Mix all dough ingredients well and knead it with hand, then keep it in refrigerator for an hour.
- Fry chopped onion in butter. Make cubes of egg.
- Combine fried onion, meat, egg, salt and pepper.
- Sprinkle flour over counter or pastry board. Roll out dough evenly into a thin layer (rectangle).
- Along one edge, place teaspoons of filling 4 inches from edge and four inches apart, and fold over the dough to cover the filling.
- Cut out semi-circles of filled dough with the edge of a cutter, pinch open edges tightly together so the filling not to come out.
- Brush top and edges of pastries with lightly beaten egg.
- Bake at 350°F on a greased sheet until light brown.
- Keep baked pastries in a bowl, covered with a towel, to keep the crusts soft.
