But back to reality of my home cooking again…I was eating clean and exercising a whole bunch, which could explain the lack of recent posts. Having said that, I have realized that life without home cooked meals and delicious parties thrown for friends was not a festive one. If saying hello to starchy foods, sauces and sweets means I have to double my fitness regimen, so be it. Afterall, the French have proven to us many a time that enjoying life while maintaining a bikini-ready figure could all be achieved by the simple portion control. Indulging your senses should never be sacrificed and happy conscience can still be maintained without saying goodbye to joie de vivre ; )
Since San Francisco has now become my permanent city of residence and a joyful playground of gastronomic adventure, I, nevertheless, make it my top priority to visit the family at least once a week. The suburbia welcomes me with the open arms of my wonderful parents, sunny weather and endless opportunities to learn a new recipe from the grand-chef-maman! This week, I invite you to join me in the preparation of the classic Russian meat pirogi, reduced in size and perfect for a savory finger food treat at your next soiree:
Petite Meat Pirogi:
· 1 lb of Beef Shoulder
· 1 Onion
· 4 Eggs
· Puff Pastry
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Directions:
Start out by boiling the beef shoulder for 2 hours until it is cooked through and soft. Chop one large onion and cook it on the pan until it turns soft and golden. Boil the eggs and set aside to cool. Process the meat and cooked onion in the meat grinder to get a uniform mass. Chop the eggs and combine them with the meat mixture. Season with salt and pepper and consider your pastry stuffing ready!
Take a package of the puff pastry that had been previously defrosted. Spread some flour on the rolling board for even coverage. Take a square of the puff pastry and roll it out. Take a tea cup or a glass and press it against the dough to create a small circle. Repeat with all the dough until you have a sufficient number of circles to create pirogi. Take one circle and add stuffing. Bend one side of the circle over the other to create a round pocket shape and seal the ends with a fork, pressing it firmly against the edges. Repeat with the rest of the dough circles. Pour one egg yolk in the cup and use a brush to paint the pirogi - this will give them a beautiful golden glow.
Preheat the oven to 400 degrees and bake the pirogi for 15-25 minutes until they get to an even golden brown color. You really cannot undercook them since all the ingredients of the stuffing were already cooked so just watch for the right color! Take out from the oven and inhale the delicious smell - no need to tell your guests which apartment you live in...they have to simply follow their noses...Mmmmm
ENJOY!!!
