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 Pastries - sweet and savoury

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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Piroghi Recipe   Fri Sep 05, 2008 9:01 pm

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Title: piroghi recipe
Post by: rainy on August 24, 2008, 10:42:24 PM
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my mother inlaw makes these for us but has a recipe of her own
but I found this one for you

whatever she has on hand at the time, she also salts her own cabbage too

sometimes they have potato and cheese
or cabbage and potato and meat,


and boy does she make a wicked cabbage soup


RECIPE FOR PIROGHI

3 cups flour sifted
1 egg
salt pinch
1 glass water 8oz

Mix together adding water or flour to make nice firm dough

Hand roll out, not too thin

Cut into small circles

Place 1 teasp - 1 tblsp filling into center

Wet edges with water

Fold over pinch or fold & pinch or use fork to make nice edge

Place on well floured wax paper OR flat bench
let dry 2 hours

Cook in boiling water, when it floats (couple of minutes)take out to cool
then fry in either pork/bacon fat or small amount of butter till golden each side



Fillings:

salted cabbage lightly fried with onion & bacon chopped up finely/ or mince

potatoes: mashed with cheese, or onion & garlic

whatever you have on hand

then enjoy


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Title: Re: piroghi recipe
Post by: QBee - Mary Ann on August 25, 2008, 12:36:47 AM
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Thanks, Rainy! I really, really like Piroghies so it will be fun to try making them. It's funny because they're kind of the same idea as the Empanadas we enjoyed in Peru and Ecuador - but no cabbage in the Empanada filling - and the Empanadas were baked or deep-fried. I just really like meat and veggie fillings in dough, I guess! Will your mil share her cabbage soup recipe?? Yummy!! QBee


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Title: Re: piroghi recipe
Post by: rainy on August 25, 2008, 03:01:51 AM
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I will ask her but I will bet its all in her head
and she will probably say "me not know"
but will see how I go ok
reckon I could try to make it "maybe"


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Title: Re: piroghi recipe
Post by: Calico_Chris on August 25, 2008, 07:02:45 AM
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By salted cabbage do you mean sauerkraut? Here in america i believe that is what polish people put in their perogi.
I'm only used to the potato filled ones that come in the freezer case at the grocer. I would like to try this recipe.


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Title: Re: piroghi recipe
Post by: rainy on August 26, 2008, 04:15:20 AM
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yes I think so calico_chris

but as much as I love sauerkraut her salted cabbage is wonderful
I think she makes a brine?? then does something with the cabbage
then puts it is large clear glass jars
screws the lids on and leaves it in the sun off and on for a few days
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Guest
Guest



PostSubject: Re: Pastries - sweet and savoury   Fri Sep 05, 2008 10:42 pm

perogy's are my ultimate favorite I like them fried with sour cream and onion...

nothing like working nights and craving perogy's

Deb
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Pastries - sweet and savoury   Sat Sep 06, 2008 6:06 am

I just had to snatch this recipe...i do plan to make these someday! I just need a group to feed, no sense to go to all the trouble to feed just DH and myself, DS is rarely home for meals. I wonder how these freeze?
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Guest
Guest



PostSubject: Re: Pastries - sweet and savoury   Sat Sep 06, 2008 6:36 am

I was wondering how they freeze too. I'd like to try making them. I'm sure they're a LOT better than the frozen ones I get at the Grocery store..and I really like those! I lightly fry them in Olivio (tastes the most like butter..but healthy) and an onion sliced up. I stir a bit of sour cream into the mix just before serving. Yum!
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jag1



Number of posts : 3
Registration date : 2008-09-04

PostSubject: Re: Pastries - sweet and savoury   Sat Sep 06, 2008 7:57 pm

Calico_Chris wrote:
I just had to snatch this recipe...i do plan to make these someday! I just need a group to feed, no sense to go to all the trouble to feed just DH and myself, DS is rarely home for meals. I wonder how these freeze?

They freeze very well! I make three or four dozen at a time, and then freeze enough for each meal. I put them in cold water and bring to a boil, and they are just fine then. If frying them, put in fridge until thawed and then fry them, works out just fine without losing any texture or flavor.
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Calico_Chris



Number of posts : 4269
Location : Ann Arbor, Michigan USA
Registration date : 2008-09-03

PostSubject: Re: Pastries - sweet and savoury   Sat Sep 06, 2008 9:22 pm

Geez..this may be a real stupid question but the ones that you by at the grocer....can you thaw and fry them without boiling. frozen store bought perhogi is one of those things i grab for a quick no mess meal and I just boil, toss with butter and chive or parsley, garlic salt. DH has mentioned that he would like them fried, I've never fried them.
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Guest
Guest



PostSubject: Re: Pastries - sweet and savoury   Sat Sep 06, 2008 9:33 pm

Chris..I just pull the box out of the freezer..and toss them in a non stick frying pan with the Olivio. I turn the heat low and cover and let them thaw and plump a bit. Then I remove the cover and add sliced onions and lightly brown both.
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Guest
Guest



PostSubject: Re: Pastries - sweet and savoury   Sat Sep 06, 2008 10:01 pm

Finisher ... I do the same thing don't even wait till they thaw just throw them in...

I know what I am going to have tomorrow.. I can't stand it!!

Deb
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hummerlou



Number of posts : 3937
Age : 62
Location : Taylor, TX USA
Registration date : 2008-09-02

PostSubject: Re: Pastries - sweet and savoury   Sun Sep 07, 2008 1:16 pm

I had a friend ask me about piroghi recently. So glad to see it here. Sounds wonderful!
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lolod



Number of posts : 28
Registration date : 2008-09-02

PostSubject: Re: Pastries - sweet and savoury   Mon Sep 08, 2008 4:21 pm

If you like a tender pierogi here is a recipe that our Church makes by the hundred dozens.

3 Eggs 1 cup sour cream 1 Tablespoon Veg. Oil

about 4 cup of flour 1/2 tsp. salt

Mix dough with dough hook on mixer or by making a well in the flour and add the beaten egg with oil, sour cream and salt.

Start with 3 cups of flour, then knead remaining flour. Knead till a
smooth dough . Cover and let rest for about 30 minutes.

Roll out on a floured board Use favorite filling. I place mine on a
cookie sheet sprinkled with corn meal. place in almost boiling water,
don't boil hard. when they float to the top let them simmer for about 3-4 minutes. Saute in butter. serve with fried onions.

Someone mentioned about frying them. I like to mix EVOO and butter.fry till golden brown on each side. For Thanksgiving we make them with a sweet potato filling, brown them and serve with powdered sugar sprinkled over them.

I use my noodle maker to roll out the dough and use a form.
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Guest
Guest



PostSubject: Re: Pastries - sweet and savoury   Mon Sep 08, 2008 5:32 pm

Those really sound good! It sounds like that recipe makes a pretty good sized batch? Maybe a couple dozen? I'd like to try them with sweet potato filling and powdered sugar especially! If we don't have a form I guess a cookie cutter or even a floured drinking glass would work?
I'm really getting anxious to try making them. They sure sound good right now..I'm hungry!
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hummerlou



Number of posts : 3937
Age : 62
Location : Taylor, TX USA
Registration date : 2008-09-02

PostSubject: Re: Pastries - sweet and savoury   Mon Sep 08, 2008 5:48 pm

O My! You are making me sooo hungry!!!
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lolod



Number of posts : 28
Registration date : 2008-09-02

PostSubject: Re: Pastries - sweet and savoury   Tue Sep 09, 2008 11:29 am

My recipe freezes very well. I pre cook them for a few minutes. have melted butter on second cookie sheet. roll them in the butter. Place them on recycled meat trays. lined with plastic wrap can put a second layer on top with plastic wrap between layers. Place a second tray for a lid. seal shut with tape. when ready to serve. place in a casserole with sauted onions and bake in a 350 degree oven for about 30- 40 minutes. yum yum
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Guest
Guest



PostSubject: Re: Pastries - sweet and savoury   Tue Sep 09, 2008 1:55 pm

Oh Lorraine..you're killing me here! :lipssealed: Had to zip my mouth so the drool wouldn't get on my keyboard. I need to make these!
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Guest
Guest



PostSubject: Re: Pastries - sweet and savoury   Thu Oct 01, 2009 9:16 pm

I love them. Even the fruit filled ones.
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Pastries - sweet and savoury   Wed Feb 23, 2011 3:34 pm

Very Happy

_________________
"My will is mine.....I shall not make it soft for you"  Aeschylus, Agamemnon
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Anita M.



Number of posts : 6319
Age : 59
Registration date : 2008-09-03

PostSubject: Oil pie crust   Wed Nov 07, 2012 10:51 am

Trying to scan my oil pie crust recipe.

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golo
Moderator


Number of posts : 13244
Age : 69
Location : Grafton ND
Registration date : 2008-09-02

PostSubject: Re: Pastries - sweet and savoury   Wed Nov 07, 2012 12:15 pm

thanks.... that should work well with chicken pot pie...

_________________
So you see, imagination needs moodling - long, inefficient, happy idling, dawdling and puttering.
"Brenda Ueland "

Golo

Dreams are wishes the heart makes... I dream of lots of quilting
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Anita M.



Number of posts : 6319
Age : 59
Registration date : 2008-09-03

PostSubject: Re: Pastries - sweet and savoury   Wed Nov 07, 2012 12:45 pm

it is easy to work with and is healthier, I think, because of the oil. I hope FB finds it ok!
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Re: Pastries - sweet and savoury   Wed Nov 07, 2012 2:14 pm

sounds interesting, bet you could use spelt or wholemeal flours too

_________________
"My will is mine.....I shall not make it soft for you"  Aeschylus, Agamemnon
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texasmusicmom



Number of posts : 6797
Age : 59
Location : Columbia, South Carolina, USA
Registration date : 2008-09-05

PostSubject: Re: Pastries - sweet and savoury   Thu Nov 08, 2012 7:33 am

That's the crust I make....use Canola oil. It works better with savory pies, but I use it for all because it's easy and you can patch it. Great for quiches.

I have these zipper pie crust makers......LOVE them. Two round circles of clear vinyl with a zipper all the way around the edge. Throw the dough in, zip it up, roll out into perfect circle. Unzip and dump in the pan. You have to wash them carefully, but worth it. Got them at a kitchen gadget store but have seen them in catalogues too.
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Anita M.



Number of posts : 6319
Age : 59
Registration date : 2008-09-03

PostSubject: Re: Pastries - sweet and savoury   Thu Nov 08, 2012 8:23 am

Sound neat! I will have to look for them!
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FiberBabble
Moderator


Number of posts : 2276
Age : 50
Location : SW WA
Registration date : 2008-09-04

PostSubject: Re: Pastries - sweet and savoury   Thu Nov 08, 2012 9:06 am

Woot! I'm on it!

Friday's the day I'll give it a try. I'll need to go buy some oil first, but after that - look out!

_________________

(clicky, clicky!) FiberBabble's Blog
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tlcquiltnut
Moderator


Number of posts : 1078
Location : Iowa
Registration date : 2008-09-02

PostSubject: Re: Pastries - sweet and savoury   Thu Nov 08, 2012 2:59 pm

Gee thanks Anita we had chicken and dumplins this week and this will be good for chicken pot pie..never done it before so will be interesting.
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Re: Pastries - sweet and savoury   Thu Nov 08, 2012 4:19 pm

mmmm chicken and dumplings, mmmmm dumplings!

_________________
"My will is mine.....I shall not make it soft for you"  Aeschylus, Agamemnon
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PostSubject: Re: Pastries - sweet and savoury   Today at 7:05 am

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