1 Piecrust mix for 2-crust pie
1/2 cup Sour cream
1 can (7.5-oz) crab, drained, flaked and cartilege removed
1/2 cup Sour cream
1/4 cup Chopped green onion
1 Hard boiled egg, chopped fine
1/4 tsp Tabasco
1 dash Salt
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Prepare piecruse mix (enough mix for a 2-crust pie) according to package directions, substituting the first 1/2 cup sour cream for the water called for; set aside. Combine crab, the remaining sour cream, onion, egg and Tabasco. Divide pastry in half. Roll half to 1/8 inch thickness. With floured 2-1/2 round cutter, cut in circles. Place about 1 teaspoon filling on each half circle; moisten edges and fold pastry over filling. Press edges together with a fork. Repeat with remaining pastry and filling. Freeze if desired. Before serving, place piroshki on baking sheet, brush with a little milk and bake at 425 degrees for 12-15 minutes or until golden (if frozed, add a couple of minutes baking time). Serve hot! Makes about 50.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9,
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