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Mushroom and Blue Cheese Pirozhkis

These little Russian pies were originally made from yeast pastry.
I make them from puff pastry which is much lighter and makes a less filling starter.They do need a well flavoured filling and are really a version of Cornish Pasties.

8 oz. Mushrooms (some exotics would be good)
2 oz. Butter
Salt &Black Pepper
1 tbs Lemon Juice
4 oz. Cashel Blue Cheese
12 oz. Puff Pastry rolled thin
Some egg wash to paint and seal.
1 Tub fromage Frais
1 tbs. Chopped Chives

Slice the mushrooms and fry in the butter.
Season with the salt, pepper and lemon juice and fry until starting to brown.
Leave to cool.
Chop the Blue Cheese into little dice and mix with the mushrooms.
Cut the pastry into 8 circles 2" to 3" in diameter.
Paint around the edges with the egg wash.
Put a spoonful of the mushroom mixture in the centre of each one.
Fold over the pastry into a half moon shape and then seal the edges together by pressing down with a fork.
Paint with egg wash.
Bake these at 200C, 400F, Gas 6 for 10 to 15 mts until brown and crisp.
Make the accompanying sauce by mixing the chives into the fromage frais and serving on the side.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef