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Russian Mushroom Pastry Puffs
(Sloyki)

Submitted By: Olga Stanko
Serves: 4-6
Prep. Time:
13:00

3 cups all-purpose flour
1 cup sour cream
1/2 lb. margarine
2 Tbls. margarine
1 lb. fresh mushrooms - minced
1 lrg. onion - minced
1 cup grated cheese
salt and pepper - to taste
1 egg yolk
caraway seeds

The Hungarian Cookbook That Hungarian's in My Kitchen
German Cooking : The Complete Guide to Preparing Classic and Modern German Cuisine, Adapted for the American Kitchen German Cookbook : A Complete Guide to Mastering Authentic German Cooking


-Pour flour on cutting board. Add margarine and sour cream. Cut the mixture with a wide knife until it becomes thick dough. Do not touch with hands.
-Refrigerate the dough overnight.
-Sauté mushrooms and onion in margarine until soft.
-Cool, then place them into a bowl and add grated cheese, salt, and pepper. Mix well.
-Take the dough out of the refrigerator. Roll it out to a thickness of about 1/8".
-Cut the dough into 4" squares.
-Fold each of the squares diagonally until there is a crease in the dough. Unfold and lay flat.
-Spoon 1 Tbls. of filling on half of each square.
-Fold the square diagonally along the crease, making sure the filling does not fall out.
-Pinch the sides until there are no gaps in the dough.
-Repeat until all of your dough and mixture has been used.
-Put the triangles on a baking pan.
-Beat the egg yolk in a bowl with a hand mixer.
-Brush the top of the triangles with the beaten egg yolk.
-Sprinkle the top of the triangles with caraway seeds.
-Bake in 350 degree oven for 20 minutes, or until golden brown.

Notes: This Russian recipe that can be used as an appetizer or the main course of a meal, along with a cup of tomato soup.

Make It A Meal: Serve with Tomato Bisque.

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