SC - my russian inn- a success

[Michael P Newton]

Ok, now for the turnovers -

Pyrizhky
(baked Turnovers)

2 1/2 c. flour
1/4 lb. of butter
1/2 c. sour cream
3 egg yolks
1/2 tsp. salt
1 egg white beaten with a little water for glaze 

Combine flour and cold butter in a processor, or cut in butter with a
pastry cutter into coarse crumbs. Add egg yolks, salt, and cream, and
knead lightly until dough forms a ball. Cut in half, wrap in plastic
wrap, and refrigerate for a least 2 hours or overnight. 
Roll out half of the dough on a lightly floured surface to about 1/4 inch
thickness. Cut rounds with a 3 in. cutter or wine glass. Place a spoonful
of filling to one side of each round, then fold over other half. Seal
edges with a little glaze, sprinkle with sugar, and bake in preheated
375F oven about 20 minutes. Cool on racks.

This makes a very sticky and elastic dough.

Orikhova masa
(walnut filling)
3/4 cup butter
3/4 cup powdered sugar
3/4 cup grated walnuts
        (or almonds)
1 tablespoon whipping cream or evaporated milk
4 egg whites
1/2 cup flour

Cream butter and sugar until fluffy. Add egg whites and beat well.Combine
grated walnuts, cream, and flour, and mix well. If almonds are
substituted, add a drop of almond extract. 

Pyrohy z syrom
(Turnovers with cheese)

4 oz. dry farmer cheese
4 oz. crumbled bryndzia or dry feta cheese
1 Tbsp. butter
1 large egg
1 Tbsp. fine dry bread crumbs
1 Tbsp. fresh chopped dill or chives (or both)

Force cheeses through a sieve or mix well in processor. Mix in butter,
egg, and bread crumbs. Add chives/dill. Taste and adjust seasoning,
depending of the saltiness of the bryndzia.


Vegetable and meat filling

1 med. turnip
2 carrots
2 large potatoes {I just used 3 turnips                   instead}
2 c. water
2 onions
2 Tbsp. bacon fat or oil
2 teaspoons salt
2 teaspoons pepper
2 beef bouillon cubes
1 lbs. lean pork or beef, minced or coarsely ground
2 teaspoons spiced whiskey (optional)

Peel and dice vegetables. Combine with water, bring to a boil and cook 5
minutes. Drain and reserve liquid. Saute chopped onions in fat until
golden, combine with vegetables, add salt and pepper. Dissolve bouillon
cubes in 1/2 c cooking broth, add whiskey, and add mixture to vegetables.
Stir lightly with wooden spoon, but do not mash. Add meat to vegetables,
cover with plastic wrap and refrigerate overnight for flavor to develop.


the pork and vegetable turnovers were the most popular of the three, with
the cheese and walnuts coming in a very close second.
However, today, a friend told me that a few of the fighters were miffed,
because I opened the inn at 11:30 and was sold out by 12:30, and since
the fighting didn't stop until 2, they didn't get lunch. has anyone else
had this problem?

Beatrix (sorry bogdan, the leftover borscht was claimed by a dieting
vegetarian friend of mine. next time I'll save you back a bowl)

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