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    You are in: Home / Community Forums / Recipe Requests - General / poroski? hamburger filled biscuit
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    poroski? hamburger filled biscuit

    Lynn Marshall
    Thu Feb 16, 2006 12:01 am
    Newbie "Fry Cook" Poster
    When in school we could get poroskies. They were biscuits or bread rolles filled with browned ground beef. We could then cut the top open and add other toppings. I've been looking for a recipe and haven't had any luck. The name may be wrong. Any help would be greatly appericated.
    Cookgirl
    Thu Feb 16, 2006 12:14 am
    Forum Host
    perogi


    pirogi

    There are several spelling variations.
    1Steve
    Thu Feb 16, 2006 12:36 am
    Food.com Groupie
    Cookgirl wrote:
    perogi


    pirogi

    There are several spelling variations.


    But aren't pirogi more like heavy ravioli rather than biscuits or bread as described?


    Last edited by 1Steve on Thu Feb 16, 2006 12:30 pm, edited 1 time in total
    justcallmetoni
    Thu Feb 16, 2006 1:06 am
    Food.com Groupie
    I think you mean piroshki.

    They are different from pirogi.
    Cookgirl
    Thu Feb 16, 2006 9:26 am
    Forum Host
    You're right. I goofed.

    I'll stick with Mexican and Greek food.


    icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif icon_redface.gif
    Pilates Gal
    Fri Feb 17, 2006 9:32 am
    Semi-Experienced "Sous Chef" Poster
    I think you mean Fleisch Perisky ( Meat Buns) recipe #79813 . I served them for Super Bowl and loved them.
    pstpup
    Sat Feb 09, 2013 4:09 pm
    Newbie "Fry Cook" Poster
    I had 1 years ago. I should say several in 1 sitting at a little cafe in san Francisco. They were fantastic. It was a baked bread dough with hamburger chopped hard boiled eggs with possibly chopped onions. Had a great flavor, but never found anyone else that made them. The closest thing to them are in Ghirardelli Square in San Francisco. They are called puffs. It's an open faced meat pastry I guess you call it. I would like to find out the origin of the porosky.
    duonyte
    Sat Feb 09, 2013 5:40 pm
    Forum Host
    Piroshki are Russian. What you described, with an open top, reminds of something Turkish, I think, but I cannot think of the name.
    SarasotaCook
    Sat Feb 09, 2013 6:01 pm
    Food.com Groupie
    My grandma, not Polish or Russian, but she used to make a yeast roll. Roll it out flat, then add a mix of onions, herbs and pork and veal. Rolled it up and baked them. She slit it open and she topped it with sour cream, cheese, and a warm vegetable tomato sauce she made, but it was more like a ragu.
    Cookgirl
    Sat Feb 09, 2013 6:16 pm
    Forum Host
    duonyte wrote:
    Piroshki are Russian. What you described, with an open top, reminds of something Turkish, I think, but I cannot think of the name.



    Pide.
    pinky kookie
    Sat Feb 09, 2013 8:45 pm
    Food.com Groupie

    I found this similar recipe according with the OP description:

    PIROSHKI BURGERS....OH YEAH!! - 1 review -
    By Millski - Added June 20, 2006
    http://www.food.com/recipe/piroshki-burgers-oh-yeah-174046

    And these are other similar recipes:

    PIROSHKY - (PIROSHKI) - 5 reviews -
    By WildLightning - Added February 10, 2007
    http://www.food.com/recipe/piroshky-piroshki-210431

    PIROSHKI - (A SAVOURY, FILLED PASTRY) - 5 reviews -
    By evelyn/athens - Added November 13, 2003
    http://greek.food.com/recipe/piroshki-a-savoury-filled-pastry-76375

    evelyn/athens's Note:
    "Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'."
    pinky kookie
    Sat Feb 09, 2013 8:50 pm
    Food.com Groupie
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