Salmon and rice piroshki
- Total Time
- 1 hour, plus refrigeration
- Rating
- Comments
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Ingredients
- Sour-cream pastry (see recipe)
- 2cups skinless, boneless cooked salmon (fresh or canned), torn into bite-size bits
- 2hard-cooked eggs, finely chopped, about ¾ cup
- 1cup cooked rice
- 3tablespoons finely chopped dill
- Pinch of freshly grated nutmeg
- 2tablespoons sour cream
- Salt, if desired
- Freshly ground pepper
- 1egg, lightly beaten
- 3tablespoons water
Nutritional analysis per serving (30 servings)
70 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 89 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the pastry and chill it.
- Step 2
Preheat oven to 400 degrees.
- Step 3
Combine in a mixing bowl the salmon, chopped egg, rice, dill, nutmeg, sour cream, salt and pepper to taste. Blend. There should be about four cups.
- Step 4
Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3½-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
- Step 5
Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the circle of dough over to enclose the filling. Press the edges of dough with the fingers or the tines of a fork to seal. Brush the tops with the egg mixture to seal.
- Step 6
Arrange the filled pieces on a lightly greased baking sheet.
- Step 7
Place in the oven and bake 25 minutes.
Private Notes
Comments
I can't find the wonderful recipe that I have for a whole many serving peroshki,,, using these ingredients but not individual servings. So, I will try it out and see if I can remember how that goes.
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