Piroshki

recipe
Piroshki are little turnovers that can be either sweet or savory. Rather than the traditional sour cream pastry, this version uses a commercial bread dough which dramatically cuts the fat.
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Yield:

2 1/2 dozen appetizers (serving size: 1 appetizer)

Recipe from

Cooking Light

Nutritional Information

Calories 105
Caloriesfromfat 22 %
Fat 2.6 g
Satfat 0.7 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 6 g
Carbohydrate 14.3 g
Fiber 0.4 g
Cholesterol 10 mg
Iron 1 mg
Sodium 276 mg
Calcium 37 mg

Ingredients

1 (2-pound) package frozen white bread dough
6 cups thinly sliced napa (Chinese) cabbage
1 tablespoon salt
1 tablespoon olive oil
1 3/4 cups chopped onion
1/2 cup finely chopped carrot
1 pound lean ground lamb
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons low-fat sour cream
Cooking spray
1 large egg white, lightly beaten

Preparation

Thaw dough in refrigerator 12 hours.

Combine cabbage and salt in a large bowl; toss well. Let stand 1 hour. Drain well. Pat cabbage dry with a paper towel. Return to bowl; set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 4 minutes. Stir in carrot; cover, reduce heat to low, and cook 8 minutes. Add lamb, cilantro, and garlic; cook, uncovered, over medium-high heat until browned, stirring to crumble. Drain lamb mixture in a colander; pat dry with paper towels. Add lamb mixture and sour cream to cabbage; toss well.

Preheat oven to 350°.

Divide dough into 30 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll into a 4-inch circle on a lightly floured surface. Spoon 2 heaping tablespoons cabbage mixture onto half of circle. Fold dough over filling; press edges together with a fork to seal. Place turnovers on a baking sheet coated with cooking spray, and brush with egg white. Repeat procedure with remaining dough, cabbage mixture, and egg white.

Bake at 350° for 25 minutes or until golden. Serve warm.

Note:

January 1997
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