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-PASTRY-1 1/4 c Flour 4 oz Softened cream cheese 1 t Sugar 3 T Butter 1 t Salt FILLING 1 sm Head cabbage (about 3 cups -pepper-shredded) 3 T Butter 1/2 lb Mushrooms 4 oz Softened cream cheese 1 ea Yellow onion 4 ea To 5 hard boiled eggs 1/4 t Each of basil, majoram, Dill-tarragon, salt and black
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2. Kurnik - a Tsar Pirog. Kurnik is a savory pie that originated in the south of Russia in Cossack communities and was traditionally served on weddings. Unlike any other Russian pie, kurnik is dome-shaped and is usually filled with a chicken or turkey-based mixture, which is suggested by its name ("kuritsa" means "chicken" in Russian).
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Pour one dough portion into the baking pan's bottom and spread evenly. Next, gently spread the cabbage filling over the batter. In the end, pour the second portion of the batter on top of the filling and spread evenly. Sprinkle some sesame seeds if desired. Bake in preheated oven at 350 °F for 40-45 minutes.
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Form to a ball, wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, hard boil the eggs for the filling and chop them. Thinly slice the cabbage and add some salt to taste. In a large pan, heat the oil and butter and cook the cabbage for 3-5 minutes. Put a lid on and cook for 10 minutes or more until it's soft.
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Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Mix cooled cabbage with hard-boiled eggs and dill. Season with salt. Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge.
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Spread the cream cheese in bottom of pie shell. Arrange the sliced eggs over the cream cheese, sprinkle with dill. Then cover with saute'ed vegetables. Cover with a circle of pastry. Bake in 400 degree oven for 15 minutes. Then turn down to 350 degrees and bake another 20 to 25 minutes until golden and beautiful. SPREAD THE LOVE.
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Wash the mushrooms and slice them. Peel and chop the onion. In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage, and saute for several minutes, stirring constantly. Add at least 1/8 teaspoon each of marjoram, tarragon, and basil (all crushed), and some salt and fresh-ground pepper.
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Wash and slice mushrooms. Peel and chop onion. In a large skillet, melt 2 tbsp. butter. Add onion and cabbage and saute several minutes, stirring constantly. Add at least 1/8 teaspoon of each herb plus salt and pepper. Cook until onion is soft and cabbage wilted. Remove from pan and set aside.
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Let stand until foamy about 10 minutes. In a big bowl, crack eggs, add sugar, salt, milk, melted butter and stir together. Add sifted flour, yeast mixture and knead the dough until it's smooth. Cover the bowl with wet cloth, put in a warm place and leave to rise for 1 hour. After the time, knead the dough again.
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Bind the coulibiac with strips of the cut part, cover the surface with a yolk and put in the hot oven (180 degrees). 9. Bake the coulibiac until browning for 30-40 minutes. When ready, take it out of the oven, sprinkle with water, cover with a towel and leave for a bit to cool down and soften. 10.
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Put away to chill. In a large pan melt 2 tbsps butter. Add the onion and cabbage and saute for several minutes, stirring constantly.Add herbs and seasoning to taste, Cook until the cabbage has wilted and the onions are soft.Remove from pan and set aside. Add another tbsp butter to the pan and saute mushrooms for 5-6 minutes, stirring.
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Prepare the vegetables. Mix together the ground beef, thinly sliced vegetables, black pepper, salt, water and oil. Cut the dough in ⅔ and ⅓ pieces. The ⅔ piece will be used as the base of the Pirog pie, and the ⅓ piece will be the cover. Roll the dough into about ½cm or ¼" thick.
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Heat 2-3 tablespoons of ghee or butter in a large pan, add cabbage, 1 teaspoon mustard powder, salt and pepper to taste, and cook on medium for 7-8 minutes. The cabbage should be underdone. Remove from heat, grate eggs through a large grater straight into the cabbage, mix well. Cut the dough into two pieces.
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For the batter. Preheat oven to 375°F. Butter an 8x8-inch baking pan. In a medium bowl, stir together eggs, sour cream, and mayonnaise until smooth. Add baking powder, flour, and salt and stir until you have a smooth batter.
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To cook the hand pies, drop 4 hand pies in the hot oil and cook until golden brown, 3-4 minutes. Flip and cook until it's nice and golden. Remove into a bowl, lined with paper towel to absorb excess oil. Continue with the remaining batch. Serve piroshki warm or at room temperature.
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The best Russian Vegetable Pie! (318.5 kcal, 23.8 carbs) Ingredients: 4 eggs · 1 ¼ cups all-purpose flour · 1 teaspoon white sugar · 1 teaspoon salt · 3 tablespoons butter · 4 ounces cream cheese, softened · 2 tablespoons butter · 1 onion, chopped · 1 small head cabbage, shredded · ⅛ teaspoon dried marjoram · ⅛ teaspoon dried tarragon · ¼ teaspoon dried basil leaves · salt.
