Ingredients
PYRIZHKY
1 teaspoon sugar
1/4 cup lukewarm water
1/4 teaspoon dry powdered ginger
1 package dry yeast
1 cup scalded milk
1/4 1/4 cup shortening or 1/4 cup oil
2 eggs, beaten
1 1/2 teaspoons salt
1/4 cup sugar
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PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes. To the hot scalded milk, add the butter, and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make a medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let it rise until double in bulk. Punch down, knead a few times in the bowl, and let it rise again. Use any favorite filling in the recipes that follow. TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick. Place a generous portion of the filling in the center, bring the edges together, and press to seal securely. (I wet the edges with a bit of beaten egg white and seal with well floured fingertips). All edges must be free of filling. Shape into an oblong with a plump center and tapering ends (like a football). This is the traditional shape of pyrizhky. As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed. Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart. Cover and let them rise in a warm place until light, for about 1 hour. Brush them with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size. MEAT FILLING: Cook the onion in half of the butter until it is tender. Add the remaining butter and the meat. Brown the meat lightly. Season with salt and pepper. Cover and cook over a low heat until done. Remove the meat. Stir the flour into the drippings. Add the soup stock or water, then cook, until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and chopped eggs. *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Sausage stuffer for charcuterie, forcemeat preparations