Russian Pastries Recipe

Step 1

In medium bowl, with hand, knead cream cheese, flour, and butter until smooth. Shape dough into ball; wrap in plastic wrap or foil; refrigerate until chilled, about 1 hour.

Step 2

Meanwhile, hard-cook 1 egg; chop.

Step 3

In 10" skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate. Remove skillet from heat; stir in sour cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 c water; set aside.

Step 4

On floured surface with floured rolling pin, roll dough 1/8" thick. With floured 2 3/4" round cookie cutter, cut out 20 dough rounds. Repeat with remaining dough and trimmings to make about 50 dough rounds in all.

Step 5

Onto on half of each round, place one teaspoon of meat mixture. In cup, with fork, beat remaining egg; brush edges of dough round with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops; brush with remaining egg. Arrange pastries on ungreased cookie sheet, about 1" apart. If not serving right away, cover with foil and refrigerate.

Step 6

To serve, preheat oven to 425oF. Bake pastries 10 minutes or until golden. Makes about 50 pastries.

Step 7

Each pastry; About 65 calories, 5 g fat, 18 mg cholesterol, 70 mg sodium.

TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked pastries in freezer container with waxed paper between each layer; seal; label; and freeze. About 25 minutes before serving, preheat oven to 425oF. Arrange frozen pastries on ungreased cookie sheet and bake 15 minutes or until pastries are golden.

Things You'll Need

  • 8oz Cream cheese, softened
  • 1 1/2c All-purpose flour
  • 1/2c Butter, softened
  • 2lg Eggs
  • 1/2lb Ground beef
  • 1md Onion, diced
  • 1/4c Sour cream
  • 3tb Sweet pickle relish
  • 1/2ts Salt
  • 1/2ts Dill weed
  • 1/8ts Pepper

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