Side Pannel
Hot Crab Piroshki
Ingredients List
- 1 Piecrust mix for 2-crust pie
- 1/2 c Sour cream
- 1 cn (7.5-oz) crab; drained,
- -flaked and cartilege
- -removed
- 1/2 c Sour cream
- 1/4 c Chopped green onion
- 1 Hard boiled egg; chopped
- -fine
- 1/4 ts Tabasco
- 1 ds Salt
Directions
Prepare piecruse mix (enough mix for a 2-crust pie) according to package
directions, substituting the first 1/2 cup sour cream for the water called
for; set aside. Combine crab, the remaining sour cream, onion, egg and
Tabasco. Divide pastry in half. Roll half to 1/8 inch thickness. With
floured 2-1/2 round cutter, cut in circles. Place about 1 teaspoon filling
on each half circle; moisten edges and fold pastry over filling. Press
edges together with a fork. Repeat with remaining pastry and filling.
Freeze if desired. Before serving, place piroshki on baking sheet, brush
with a little milk and bake at 425 degrees for 12-15 minutes or until
golden (if frozed, add a couple of minutes baking time). Serve hot! Makes
about 50.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
directions, substituting the first 1/2 cup sour cream for the water called
for; set aside. Combine crab, the remaining sour cream, onion, egg and
Tabasco. Divide pastry in half. Roll half to 1/8 inch thickness. With
floured 2-1/2 round cutter, cut in circles. Place about 1 teaspoon filling
on each half circle; moisten edges and fold pastry over filling. Press
edges together with a fork. Repeat with remaining pastry and filling.
Freeze if desired. Before serving, place piroshki on baking sheet, brush
with a little milk and bake at 425 degrees for 12-15 minutes or until
golden (if frozed, add a couple of minutes baking time). Serve hot! Makes
about 50.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
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