Ukrainian Short Pastry for Pyrizhky

by olga

Servings: 4 servings

INGREDIENTS

2 cups sifted flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons butter or shortening
1 egg yolk
2 teaspoons lemon juice
3 to 4 tablespoons ice water

INSTRUCTIONS

All the ingredients should be very cold. Fillings should be cold. Sift the flour with the salt. Cut in the butter or shortening with a pastry blender until the mixture resembles a coarse meal. Combine the yolk with the lemon juice and water. Sprinkle the liquid over the flour and mix lightly until the dough holds together. Chill thoroughly. Roll the dough 1/4 inch thick and cut into suares or rectangles of the desired size. Have the filling ready. Place a portion of the filling in the centre, bring the edges together, and seal in a neat ridge along the center. Place, sealed side up, on a greased baking sheet. Brush with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a hot oven (400°F) for 15 to 20 minutes.

CHEF COMMENTS

Use fillings for the recipe under UKRAINIAN FILLED YEAST PYRIZHKY (stuffed buns with variations)

Tagged: pyrizhky, ukrainian add tags

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