Pirozhki

"These turned out great, nice for luch and a late night nibble."
 
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Ready In:
1hr 20mins
Ingredients:
12
Yields:
40 appetizers
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ingredients

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directions

  • Combine the flour, salt, butter and lard in a deep bowl.
  • With your fingers, rub the flour and fat together until they look like flakes of coarse meal.
  • Pour in 8 tablespoons of ice water all at once and gather the dough into a ball.
  • If it curmbles, add up to 4 tablespoons more of ice water, a tablespoon at a time, until the particles adhere.
  • Wrap the ball of dough in wax paper, and chill for about 1 hour.
  • On a lightlly floured surface, shape the pastry into a rough rectangle 1 inch thick and roll it into a strip about 21 inches long and 6 inches wide.
  • Turn the pastry around and again roll it out lengthwise int a 21-by-6-inch strip.
  • Fold into thirds and roll out the packet as before.
  • Repeat this entire process twice more, ending with the folded packet.
  • Wrap it is wax paper and refrigerate for an additional hour.
  • Over high heat, melt the butter in a heavy 10-to 12-inch skillet.
  • Add onions and, stirring occasionally, cook over moderate heat for 8 to 10 minutes, or until they are soft and transparent but not brown.
  • Stir in the beef and, mashing the meat with a fork to break up any lumps, cook briskly until no traces of pink remain.
  • Grind the meat-and-onion mixture through the finest blade of a meat grinder (or, the mixture finely with a knife).
  • Combine the meat in a large bowl with eggs, dill, salt and pepper, mix thoroughly and taste for seasoning.
  • Preheat the oven to 400 degrees.
  • On a lightly floured surface, roll the dough into a circle about 1/8 inch thick.
  • With a 3 to 3 1/2-inch cookie cutter, cut out as many circles as you can.
  • Gather the scraps into a ball and roll out again, cutting additional circles.
  • Drop 2 tablespoons of filling in the center of each round and flatten the filling slightly.
  • Fold one long side of the dough up over the filling, almost covering it.
  • Fold in the two ends of the dough about 1/2 inch, and lastly, fold over the remaining long side of the dough.
  • Place the pirozhki side by side, with the seam sides down on a buttered baking sheet.
  • Bake for 30 minutes, or until golden brown.

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