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Mushroom Piroshkie(Pierogi) Appetizers T-R-L

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“Russian version of Pierogi apps. Quick, easy, and "freezable"! The size of the piecrust pkg is a guess. I'd use something like Jiffy piecrust mix. Also, if you have a potsticker former, you can use it to cut and fold these.”
READY IN:
45mins
SERVES:
40
UNITS:
US

Ingredients Nutrition

  • FOR THE FILLING
  • 12 cup finely chopped onion
  • 14 cup butter or 14 cup margarine
  • 1 (8 ounce) package fresh mushrooms, finely chopped
  • 34 teaspoon salt
  • 14 teaspoon black pepper
  • 1 hard-boiled egg yolk, chopped
  • FOR THE PASTRY
  • 1 (8 ounce) package pie crust mix, crumpled (or 2 pie crust sticks)
  • 12 cup sour cream

Directions

  1. Preheat oven to 400ºF.
  2. In medium skillet, saute onions in butter just until tender.
  3. Add mushrooms; saute 3 minutes.
  4. Stir in salt, pepper, and egg yolk; cool.
  5. In medium bowl, combine pie crust mix and sour cream; mix until ball forms.
  6. Divide in half; roll half lightly on floured board to 1/8-inch thickness.
  7. Cut into rounds with 3-inch cookie cutter.
  8. Spoon about 1 tsp filling onto half of circle.
  9. Moisten edges of pastry with water; fold half circle over and press edges with fork.
  10. Repeat with remaining pastry and filling.
  11. Place on ungreased cookie sheets.
  12. Bake for 15-18 minutes or until light golden brown.
  13. Serve hot.
  14. TO MAKE AHEAD:
  15. Piroshkies can be frozen on cookie sheet before baking, then place in plastic bags.
  16. Bake at 400 degrees F for 15-18 minutes.

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