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Wild Mushroom Piroshki

Pirog is Russian for "pie," and piroshki means "little pies." They can be filled with almost anything, from cabbage to meat to kasha, and are eaten by themselves as a snack or with a meal. Ours are filled with gribi, or wild mushrooms, which are a Russian passion.

  • Yield: Makes 30 small piroshki

Source: Martha Stewart Living, Spring 1991


  • 2 tablespoons minced shallots
  • 1 tablespoon unsalted butter
  • 12 ounces wild and domestic mushrooms, roughly chopped
  • Salt and freshly ground black pepper
  • 1/4 cup Cognac
  • 1 pound, chilled Puff Pastry
  • 1 egg yolk
  • 1 teaspoon heavy cream


  1. In a large pan over medium heat, saute the shallots in the butter until softened, about 5 minutes. Add the mushrooms, salt and pepper to taste, and continue to saute until mushrooms give up their liquid, about 4 more minutes. Add the cognac and continue to cook until liquid has been reduced to a glaze, about 5 minutes. Set aside and let cool.

  2. Heat oven to 400 degrees.

  3. Roll out the puff pastry to 1/8 inch, and cut into 2 1/2-inch squares. Place one teaspoon of filling in the center of each square. With a pastry brush, apply a little ice water to two opposite corners of the square and bring them together. Crimp the edges to seal. Cover a baking sheet with parchment paper; place piroshki on sheet, with center points tucked under.

  4. Beat together the egg yolk and cream, and lightly brush the tops of the piroshki with egg wash. Bake for 8 to 10 minutes, until puffed and golden brown.

Cook's Notes

Piroshki can be made in advance and frozen unbaked. To serve, bake frozen pies in 400-degree oven until golden brown.

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