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Bezdrozhzhevoye Testo
Soured Cream Pastry For Pirozhki
Bezdrozhzhevoye Testo
Ingredients
Makes 2 dozen pirozhki.
12 oz (340 g) plain flour
9 oz (250 g) butter
¾ teaspoon salt
¼ pint (150 ml) soured cream
1 oz (30 g) sugar
Method
In a medium bowl mix together the flour, salt and sugar. Cut in the butter until the dough is the consistency of cornmeal. Add the soured cream, mixing well. Wrap the dough in waxed paper and chill in the refrigerator for 2 hours.
Roll the dough out ⅛- ¼ in (3-6 mm) thick. With a round biscuit cutter, cut out circles 4 in (10 cm) in diameter. Place a generous tablespoon of filling on one half of each circle; fold the other half over to form half-moons. Crimp the edges together with a fork to seal.
Preheat the oven to 190°C/375°F/Gas 5. Place the pirozhki on a very lightly greased baking tray and bake them for 20 minutes, or until golden.
Variation:- For sweet pirozhki, increase the amount of sugar to 6 tablespoons and proceed as directed above.
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