Piroshkis

Typically offered with tea or cocktails, traditional Russian piroshkis are small enough to ( in one or two bites. We've devised a larger version, big enough for a lunch or supper entree. Try serving the plump sandwiches with Sweet & Sour; Borscht .

INGREDIENTS

• Egg pastry 1/2 cup lightly packed parsley sprigs
• 1/2 pound mushrooms
• 2 cloves garlic
• 1 medium-size onion
• 1 teaspoon salt
• 1 pound lean ground beef, purchased or ground in the processor
• 1 teaspoon dill weeds
• 1/2 cup half-and-half (light cream)
• 2 hard-cooked eggs
• Pepper

METHOD

Prepare egg pastry; set aside.

Insert metal blade. finely chop parsley and aside; then chop mushrooms and set aside, Mince garlic and leave in work bowl, then chop onion.

Sprinkle salt into a wide frying pan over! Medium-high heat. Crumble beef into pan; cook, stirring, for 2 minutes. Add onion and garlic and cook, stirring, for 5 more minutes. Stir in mush-rooms and cook until meat is no longer pink and vegetables are soft (about 5 more minutes). Add dill weed and half-and-half; cook, stirring, until all liquid has evaporated. Remove from heat.

Chop eggs. Stir eggs and parsley into meat mixture; season to with pepper.

Divide pastry in half. Cut each half into 4 equal pieces; then shape each piece into a ball On a floured board, roll out each ball to a 7-inch round. Place about 1/2 cup of the filling on half of each round, spreading it to within 1/2 inch an edges; then lightly moisten edges of dough with water. Fold other half over to enclose filling. Pres edges together with a fork to seal; prick top in several places. With a knife, trim excess dough from edge of turnover to form an even half moon.

Using a wide spatula, transfer piroshkis to an ungreased baking sheet, placing them 1 inch apart. Bake in a 425° oven until lightly browned (20 to 25 minutes). Serve warm. Makes 8.