Grateful Grits

Allow me to take you on a culinary journey through a cherished family recipe, one that has evolved over time into a crowd-pleaser at football parties and an irresistible appetizer for dinner gatherings. Rooted in the traditions of Russian and Eastern European cuisine, the pirozhki has been adapted and crafted into a delightful treat that’s easy to love.

It all began with my father’s cherished recipe, a hidden gem within the pages of an age-old cookbook. Many years ago, this culinary treasure was passed down to me, and since then, it’s seen its fair share of tweaks and changes. Originally a hearty meal for my husband and me, these delectable pastries have transformed into a delightful addition to game day festivities and elegant dinner parties.

Traditionally, piroshki hails from Russia and Eastern Europe, often associated with street food and comforting flavors. These golden pockets of joy consist of a flaky pastry shell, lovingly cradling a variety of delicious fillings, which can be either fried or baked to perfection. And please, don’t confuse them with their Polish cousin, the pierogi, which is prepared by boiling.

Before we dive into the cooking adventure, let’s start by thawing one sheet of puff pastry. I usually reach for the Pepperidge Farm brand, and one sheet is all you’ll need for this recipe.

For my special twist on the classic piroshki, we’ll kick things off by finely dicing an eight-ounce container of mushrooms and thinly slicing two or three stalks of fresh green onions. These earthy ingredients, sautéed to perfection in a generous two tablespoons of butter, form the heart of the filling. When the mushrooms are tender and the onions are fragrant, set them aside, ready to be united with the other flavorful components.

In a deep pan or trusty cast-iron skillet, sauté your meat, treating it with the same care you’d give to making taco meat. Once it’s impeccably cooked, drain any excess oil. Now, prepare a delightful mixture: lemon juice, flour, dill, Dijon mustard, and a dollop of sour cream. Blend these harmonious ingredients together in a small bowl, and then introduce them to the pan of cooked meat along with the mushroom medley. Keep the heat low, ensuring all the ingredients meld seamlessly. Once they’ve danced together in culinary harmony, turn off the heat and set the filling aside.

Now, the pastry—oh, the pastry. Handling puff pastry requires a gentle touch, but I’ve learned a few tricks along the way. Begin by dusting a wooden cutting board generously with flour. Place your puff pastry sheet atop it and flatten it out, but here’s the key: cut it in half. The reason for this divide is that it makes the dough more manageable. Excessive handling can turn it sticky and unruly. With the half you’re using, roll it out until it’s thin and even. I use the lid of my smallest saucepan to create neat circles. This process will demand patience, as you’ll need to fold and roll the dough repeatedly. Once the first half is almost exhausted, start the same process with the other half. Finally, combine any leftover remnants to craft as many circles as possible.

Now, let’s assemble these delights. Place a dough circle on your work surface and add a modest two teaspoons of the flavorful meat mixture at its center. You want to fill it sufficiently to savor the essence of the filling but not so much that you can’t seal it neatly with a fork. Continue this assembly line until all the delectable filling has found its home in pastry pockets.

To add a delightful finish, brush the tops of your pirozhki with melted butter. Then, preheat your oven to 350 degrees and bake these golden parcels of delight for 20-25 minutes until they attain a luscious golden-brown hue.

The final touch, my secret weapon, is serving them with Knorr Bernaisse Sauce, elevating these homemade pirozhki into a culinary masterpiece that is sure to delight every palate. Enjoy!

Piroshki

Ingredients

½ lb. ground beef

½ lb. ground mild Italian sausage

2 tbsp. of butter

8-ounce package of mushrooms chopped

2-3 stalks of green onions, chopped.

2 tbsp. lemon juice

2 tbsp. Dijon mustard

2 tbsp. All-purpose flour

¼ cup of sour cream

1 tbsp of fresh dill, diced

1 Pepperidge farm puff pastry

1 Package of Knorr Bernaisse Sauce

Directions

1. Lay out one of the sheets of puff pastry onto a plate and allow to thaw.
2. Saute mushrooms and green onions in butter and set aside.            (8 ounces of mushrooms chopped, 2-3 stalks of green onions)
3. Combine the meat and sauté in a cast iron or Dutch oven. Once it is cooked thoroughly, drain any excess oil.                         (1/2 lb. of ground beef and 1/2 lb. of ground sausage)
4. In a small mixing bowl, combine lemon juice, Dijon mustard, flour, sour cream, and dill.                                        (2 Tbsp. Dijon mustard, 2 Tbsp. all-purpose flour, 1/4 cup of sour cream, 1 Tbsp. fresh dill.
5. Stir the mixture into the meat and add the mushrooms and green onions. Mix well on low heat. Turn heat off and set aside.
6. Roll pastry dough out flat and evenly. Cut circles in the dough. Please refer to the above information for more detailed instructions.
7. Put about two teaspoons of the meat mixture into each circle and close the circle in half, using a fork to seal the edges.
8. Brush with melted butter.
9. Bake at 350 degrees for approximately 25 minutes, or until golden brown.
10. Serve with Knorr Bernaisse Sauce.