Frank's Recipes! Pirozhkii

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Pirozhkii

1 1/2 tablespoon Butter
1 med. large. onion
1 pound ground beef
salt, pepper to taste
oregano to taste
2 hard cooked eggs, chopped
1/4 c. parsley, chopped
2T bread crumbs
1/4 c. milk
1 egg beaten
2 rolls frozen Pillsbury biscuits**

A small Russian turnover consisting of a pastry wrapping and various fillings such as meat, seafood, cheese and mushrooms. Pirozhkii, which can be baked or fried, are served as hord d'oeuvres or as accompaniments to soups or salads. Pirogi are larger versions of Pirozhkii, and are served as the entree.

Sauté onion in butter, then ADD beef, salt, pepper and oregano to taste and cook until barely done. ADD chopped eggs, parsley, bread crumbs and milk and toss lightly. ADD beaten egg, mix well and cool. Fills 45 biscuits.

TO ASSEMBLE: ** Divide each of 20 biscuits in halves (making 40) and roll to medium thin. Put 1 to 1_1/2 tablespoon meat mixture on 1/2 biscuit leaving 1/4 inch edge open. Moisten edge and fold edges together forming 1/2 moon. Press edges together with fork.

TO BAKE: Preheat oven to 350 F. Grease sheet well. Place pirozhkii on the sheet and bake for 8-10 min. (or until light golden on top). Turn each over and continue baking 5-8 min. or until light golden on that side. Remove and serve hot or cold.

Hot excellent when served with boullion, cold serve as an appetizer.