Cheese pirozhkis

Recipe from: 4/26/2000 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • DOUGH
  • 1
    large egg
  • 125
    ml
    milk
  • 20
    ml
    sour cream
  • 125
    ml
    water
  • 500
    ml
    all purpose flour (more, if necessary)
  • RED CABBAGE AND BLUEBERRY STIR-FRY
  • 10
    ml
    sunflower oil
  • 1
    large red cabbage, thinly sliced
  • 60
    ml
    balsamic vinegar
  • 200
    g
    fresh or frozen blueberries
  • 2
    apples for garnishing
 

Method

 
DOUGH: Whisk egg, milk, sour cream and water, then stir in flour, a little at a time, until dough comes together. Turn out onto a lightly floured board and knead until smooth and elastic, up to 10 minutes. Work in more flour if dough is too sticky. Cover dough with plastic wrap, and set aside to rest for 1 hour. Roll dough out thinly on a floured board. Cut out 10 cm squares and lightly mark each in half diagonally (to make triangles), using a sharp knife. Place 5 ml (1 tsp) grated cheese on 1 half. Wet edges of pastry with a little water and fold over filling to make a triangle. Boil in salted boiling water for 4 minutes, then drain well. Serve as they are or pan-fry on both sides in a little butter until golden brown. Drain and serve. RED CABBAG AND BLUEBERRY STIR-FRY: Heat oil in a saucepan, add remaining ingredients and stir-fry for 2 minutes. Halve, core and grill apples. Serve pirozhkis with red cabbage and blueberry stir-fry accompanied by a grilled apple half.
 

Read more on: grill
 

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