*  Exported from  MasterCook  *
 
                         PIROSHIKI FOR BREAD MAKERS
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2   oz           WATER (165 ML)
    1 1/2   c            BREAD FLOUR
    1       tb           NONFAT DRY MILK POWDER
    2       tb           SUGAR
    1       t            SALT
    1       tb           BUTTER
    1 1/2   ts           DRY YEAST
                         -----FILLING-----
    3 1/2   oz           MINCED MEAT
    1                    ONION, SMALL AND CHOPPED
    2                    HARD BOILED EGGS
    1       oz           PEAS
    1 1/4   oz           BUTTER
 
   REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT
   FOR 20 TO 30 MINUTES.  CUT INTO 10 PORTIONS AND ROLL
   EACH BY HAND INTO A SMALL BALL. COVER WITH A CLEAN
   CLOTH AND LET THEM SIT FOR 15 MINUTES.  FRY ONION WITH
   BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED
   EGGS, AND PEAS. SEASON WITH SALT AND PEPPER.  ROLL
   EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A ROLLING
   PIN.  PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI
   WITH WATER ON THE EDGE.  PLACE FORMED DOUGH ON A
   GREASED OVEN TRAY.  SPRAY ENOUGH WATER AND LET DOUGH
   RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR
   30 TO 40 MINUTES.  DEEP FAT FRY AT 350 DEGREES UNTIL
   GOLDEN BROWN.
  
 
 
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