| | | Piroski - Meat Pastry
Pastry:
3 ounce package of cream cheese
1/2 cup of margarine
1 1/4 cup of flour
Filling:
2 tablespoons of margarine
2 tablespoons of flour
4 ounce can of mushroom pieces, stems
1 teaspoon of monosodium glutamate
1 chicken bouillon
Salt and pepper to taste
2 chicken livers or large turkey liver
1 grated teaspoon of onion
1 tablespoon of minced parsley
3 stuffed olives, chopped
Work the cream cheese, oleo and flour together to form dough. No liquid is necessary. Chill several hours or overnight. Roll dough thin, cut into circles about 2 1/2 inch in diameter. Put a spoonful of filling in circles-fold into semi-circle crimping the edges. With tines of fork prick to let steam escape. Bake at 425ºF. for 10 or 15 minutes. Filling: Melt oleo, blend in flour. Drain the mushrooms. Dissolve bouillon in 1 cup boiling water. Add mushroom liquid to make 1 1/2 cups of liquid. Add to oleo and flour; blend. Chop mushrooms and livers. Add the sauce and the other ingredients. Makes 2 dozen. Can be frozen baked or unbaked. Serve hot. Add chopped olives to filling. |
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