Liver and Mushroom Pirozhki Recipe

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Ingredients:

Serving

1 1/2 cups all-purpose flour plus additional for rolling out dough
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 tsp salt
pinch of sugar
7 tbsp sour cream
1 large egg beaten with 1 tbsp water
1/2 small onion, finely chopped
1/2 lb cremini mushrooms, finely chopped (1 1/4 cups)
3 tbsp unsalted butter
1/4 lb chicken livers, rinsed, trimmed, and finely chopped
1/4 tsp salt
3/4 tsp black pepper

Directions:

Make dough: Blend together flour, butter, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in sour cream with a fork just until a dough forms. Turn out dough on a lightly floured work surface and roll out with a lightly floured rolling pin into a 6- by 4-inch rectangle. Fold into thirds like a letter, then roll out and fold in same manner 2 more times. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling: Cook onion and mushrooms in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned well and mushrooms are completely dry, about 15 minutes. Add livers and cook, stirring frequently, until just browned, 2 to 3 minutes. Cool slightly, then pulse in food processor just until mixture holds together. Stir in salt and pepper and cool completely, uncovered, about 20 minutes.
Assemble and bake pirozhki: Put oven rack in middle position and preheat oven to 375°F.
Roll out dough on a lightly floured work surface with a lightly floured rolling pin into a roughly 13-inch round (3/4 inch thick). Cut out rounds with cutter. Put 1 level teaspoon filling in center of 1 round, then fold round over filling to form a half moon, pressing edges with your fingers to seal. Repeat with remaining rounds and filling in same manner, rerolling and cutting scraps once. Arrange 1/2 inch apart on an ungreased baking sheet, then brush tops of dough lightly with egg wash. Bake until pirozhki are golden, about 25 minutes (edges will open slightly during baking). Cool on a rack to warm, about 15 minutes.
Cooks' notes: Dough can be chilled up to 2 days. Filling can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Pirozhki can be assembled (but not baked) and chilled on a baking sheet, covered, up to 1 day or frozen on baking sheet until frozen hard, then gently transferred to a sealed plastic bag and kept, frozen, up to 1 week. Thaw on baking sheet 30 minutes before baking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	97.37 Kcal (408 kJ)
Calories from fat	70.11 Kcal
		% Daily Value*
Total Fat	7.79g	12%
Cholesterol	38.7mg	13%
Sodium	110.19mg	5%
Potassium	53.31mg	1%
Total Carbs	5.32g	2%
Sugars	0.05g	0%
Dietary Fiber	0.21g	1%
Protein	1.74g	3%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	3%
Iron	10.5mg	59%
Calcium	13.4mg	1%

Amount Per 100 g
Calories	319.35 Kcal (1337 kJ)
Calories from fat	229.94 Kcal
		% Daily Value*
Total Fat	25.55g	12%
Cholesterol	126.92mg	13%
Sodium	361.4mg	5%
Potassium	174.85mg	1%
Total Carbs	17.46g	2%
Sugars	0.17g	0%
Dietary Fiber	0.69g	1%
Protein	5.7g	3%
Vitamin C	1.5mg	1%
Vitamin A	0.3mg	3%
Iron	34.6mg	59%
Calcium	44mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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