Piroshki are small pastries originating from Russia that are eaten
\nusually with chicken or beef broth, although they are also very good on their own.
\nDelicious. With the impressive exodus of Russian Jews who have emigrated
\nThese pastas have become increasingly popular in America and Israel in recent years.
\nmore popular and make an excellent starter or canap\u00e9, traditionally
\nMade with a yeast-based dough, they can also be made with
\nHigh-quality ready-made puff pastry. The filling may vary.
\nmeat, fish, mushrooms, cheese, spinach or any desired combination.<\/p>\n
Ingredients<\/strong><\/p>\n 1 1\/2 cups sifted flour Preparation<\/strong><\/p>\n The dry ingredients are sifted, and the vegetable fat is added. Mushroom filling Saut\u00e9 the onion and mushrooms in butter, then add the Chicken liver filling<\/p>\n 1\/2 cup finely chopped onion Saut\u00e9 the onion and mushrooms in half the fat, then fry them. Extracted from Ojel Shelanu<\/p>","protected":false},"excerpt":{"rendered":"Los piroshki son peque\u00f1as pastas originarias de Rusia que se comen normalmente con caldo de pollo o de ternera, aunque solas son tambi\u00e9n muy deliciosas. Con el impresionante \u00e9xodo de jud\u00edos rusos que han emigrado hacia Am\u00e9rica e Israel durante los \u00faltimos a\u00f1os, estas pastas son cada vez m\u00e1s populares y constituyen un excelente entrante… Read More \u00bbProjen o Piroshki<\/span><\/a>","protected":false},"author":1,"featured_media":27929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"audio","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[953,967,954,991,1055,1043],"series":[],"class_list":["post-486","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-comida","tag-israel","tag-judio","tag-pan","tag-pescado","tag-queso"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2012\/11\/Pirojen.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"
\n1\/4 teaspoon of baking powder
\n1\/2 teaspoon of salt
\n1\/2 teaspoon of pepper (optional)
\n1\/2 cup cold vegetable shortening
\n1 egg
\n1\/4 cup of cold water<\/p>\n
\nAdd the pieces, the egg, and gradually add the water; knead very well until you have a
\nThe dough is soft and rolled out on a floured board.
\nFor pirogen, 13 cm squares are cut, and for piroshki, 8 cm squares or circles.
\ncms, the desired filling is placed in the center, the edges are pressed and
\nThey are glazed with melted fat or with egg yolk dissolved in a little of
\nwater, the triangles or half-moons are placed on a greased tray and
\nBake at 375\u00ba for 25 minutes, until golden brown, then as I said before,
\nThey are served with chicken broth as a complement to meats or snacks.<\/p>\n
\n1\/2 kilo of sliced mushrooms
\n3\/4 cup chopped onion
\n3 tablespoons of butter
\n2 cooked egg yolks
\n3 tablespoons of sour cream
\n4 tablespoons of breadcrumbs
\n1 1\/2 teaspoons of salt
\npinch of paprika<\/p>\n
\nCooked and chopped egg yolks are mixed with the rest of the ingredients
\nThe piroshki are filled and baked in the oven for about half an hour until
\nThey brown. They are served with dairy foods.<\/p>\n
\n1\/2 cup chopped mushrooms
\n6 tablespoons of chicken fat
\n1\/4 kilo of roasted chicken livers
\n2 tablespoons of chopped parsley
\n1 1\/2 teaspoons of salt
\n1\/4 teaspoon of pepper<\/p>\n
\nThe livers in the remaining fat, everything is chopped very finely until it is
\nA smooth mixture is added, along with parsley, salt, and pepper.
\nThey fill the pirogen and bake them in the oven at 350\u00ba until golden brown. .
\nThey are served with chicken broth or with meats.<\/p>\nProjen o Piroshki<\/a><\/blockquote>