Side Pannel
Russian Pastries
Ingredients List
- 8 oz Cream cheese, softened
- 1 1/2 c All-purpose flour
- 1/2 c Butter, softened
- 2 lg Eggs
- 1/2 lb Ground beef
- 1 md Onion, diced
- 1/4 c Sour cream
- 3 tb Sweet pickle relish
- 1/2 ts Salt
- 1/2 ts Dill weed
- 1/8 ts Pepper
Directions
In medium bowl, with hand, knead cream cheese, flour, and butter until
smooth. Shape dough into ball; wrap in plastic wrap or foil; refrigerate
until chilled, about 1 hour.
Meanwhile, hard-cook 1 egg; chop.
In 10" skillet over high heat, cook ground beef and onion until meat is
browned and all pan juices evaporate. Remove skillet from heat; stir in
sour cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 c
water; set aside.
On floured surface with floured rolling pin, roll dough 1/8" thick. With
floured 2 3/4" round cookie cutter, cut out 20 dough rounds. Repeat with
remaining dough and trimmings to make about 50 dough rounds in all.
Onto on half of each round, place one teaspoon of meat mixture. In cup,
with fork, beat remaining egg; brush edges of dough round with some egg;
fold dough over filling. With fork, firmly press edges together to seal;
prick tops; brush with remaining egg. Arrange pastries on ungreased cookie
sheet, about 1" apart. If not serving right away, cover with foil and
refrigerate.
To serve, preheat oven to 425oF. Bake pastries 10 minutes or until golden.
Makes about 50 pastries.
Each pastry; About 65 calories, 5 g fat, 18 mg cholesterol, 70 mg sodium.
TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked pastries in freezer
container with waxed paper between each layer; seal; label; and freeze.
About 25 minutes before serving, preheat oven to 425oF. Arrange frozen
pastries on ungreased cookie sheet and bake 15 minutes or until pastries
are golden.
smooth. Shape dough into ball; wrap in plastic wrap or foil; refrigerate
until chilled, about 1 hour.
Meanwhile, hard-cook 1 egg; chop.
In 10" skillet over high heat, cook ground beef and onion until meat is
browned and all pan juices evaporate. Remove skillet from heat; stir in
sour cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 c
water; set aside.
On floured surface with floured rolling pin, roll dough 1/8" thick. With
floured 2 3/4" round cookie cutter, cut out 20 dough rounds. Repeat with
remaining dough and trimmings to make about 50 dough rounds in all.
Onto on half of each round, place one teaspoon of meat mixture. In cup,
with fork, beat remaining egg; brush edges of dough round with some egg;
fold dough over filling. With fork, firmly press edges together to seal;
prick tops; brush with remaining egg. Arrange pastries on ungreased cookie
sheet, about 1" apart. If not serving right away, cover with foil and
refrigerate.
To serve, preheat oven to 425oF. Bake pastries 10 minutes or until golden.
Makes about 50 pastries.
Each pastry; About 65 calories, 5 g fat, 18 mg cholesterol, 70 mg sodium.
TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked pastries in freezer
container with waxed paper between each layer; seal; label; and freeze.
About 25 minutes before serving, preheat oven to 425oF. Arrange frozen
pastries on ungreased cookie sheet and bake 15 minutes or until pastries
are golden.
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