"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Salmon Piroshki Recipe

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This recipe for Salmon Piroshki, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katrina Loftin Winkel
Added: Tuesday, November 25, 2008


1 can salmon
3 tbls butter
¼ lb mushrooms, finely chopped
1/3 cup onions, finely chopped
1 tsp dried dill
1 tsp ketchup
2 tbls sherry wine
½ cup sour cream
8 oz Neufchatel cheese
1 cup butter, softened
2 cups flour

Drain and flake salmon.
Melt butter in a skillet; add mushrooms and onion and sauté until tender, not brown. Add salt, pepper, dill ketchup and sherry.
Simmer gently until mixture is quite dry.
Remove from heat, stir in salmon and sour cream.
Place in a chilled bowl and refrigerate for 2 hours.
Thoroughly blend Neufchatel and butter. Add flour and mix well.
Form two balls; wrap in waxed paper and chill for two hours.
Work with one ball of dough at a time, keeping the other in the refrigerate.
Pinch off pieces of pastry and roll into balls 1 inch in diameter. Roll between sheets of waxed paper into 3 inch circles.
Place a spoonful of salmon mixture on each and fold to make semi circles. Press edges with tines of a fork to seal. Place on an ungreased cookie sheet.
Bake at 375 degrees for 12 to 15 minutes, until pastry is light and golden brown. Serve warm.




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