- 4 cups all-purpose flour
- 7 grams instant yeast
- 1 tablespoon salt
- ⅓ cup vegetable or canola oil
- 1 cup warm (tepid) water
- ¼ cup (half-stick) unsalted butter
- 1 medium onion, diced
- ¾ pound white button mushrooms, diced
- 1 ounce dried Porcini mushroom, reconstituted, drained and diced
- ¼ cup dill, finely chopped
- ⅓ cup sour cream
- Salt and pepper, to taste
- 1 egg yolk
- 1 tablespoon water
Preparing the Dough
1. In a large bowl, mix dry ingredients first and work in oil and warm water, stirring quickly until dough comes together. Continue to knead a dough in bowl or floured surface until smooth.
2. Form a ball, cover or wrap in plastic and refrigerate for 1 hour.
Preparing the Filling
1. Melt butter in a large frying pan over medium heat, add onion and cook for 2 minutes or until just softened
2. Increase heat to high, add all mushrooms and cook for 8 minutes or until browned and liquid is absorbed.
3. Remove from heat and cool, add dill and sour cream and season with salt and pepper.
1. Remove pastry from refrigerator and rest at room temperature for 10 minutes. Make egg wash by whisking together egg yolk and 1 tablespoon water and set aside.
2. Place dough on floured surface and roll out until about an ⅛ inch thick.
3. You can either cut circles using a cookie cutter or a glass out of the dough or cut long 3-inch wide strips. If circles, put 1 tablespoon of the filling in the middle of each circle and fold into halves or roll into cylinder. If long strips, place filling down the middle and fold over both sides to form a cylinder, with seam on the bottom.
4. Pre-heat oven to 375°. Place on greased baking sheet or lined with parchment paper and brush with egg wash. Bake at 375° for 20 minutes or until golden brown.
makes about 25 pieces
adapted from The Chow Brothers