The dough we on a regular generally for pirozhki (but harmful to pirog), and which produces a stylish baked pirozhok, may be the following.
2 1/2 c. flour
1 full c. sour cream
2 eggs
1 tablespoons of. sugar
1/2 teaspoon. salt
2 tablespoons of. butter
1. Sift flour onto kneading board, create a well within the center, and set in other ingredients. Rapidly form together and knead right into a dough. If too stiff, add another spoonful of sour cream. Form a ball, placed on a plate, cover having a dish cloth and let rest within the refrigerator for 1/2 hour.
2. Unveil the dough thin (not all at one time in four to five steps, maybe). Eliminate models having a glass or tin can, a couple of to two 1/2 " across (a tuna tin is a great size). Reform the surplus dough right into a ball, unveil again, etc. until all used. There must be a minimum of 30 models.
3. Place about 1 teaspoon of filling on the round, simultaneously stretching the dough just a little (without tearing it, obviously). Bring opposite sides into one half-moon shape, having a flat bottom. Press edges together to close completely the filling, pinching using the tips of the fingers to create a pleated effect.
(OR. To obtain a good seal, it's important your fingers 't be greasy, nor that any filling sneaks among the perimeters being pressed together. Moistening the perimeters with water likewise helps.)
4. Place separated on the cookie tray at this time the pirozhki could be baked, or even the tray may be put in to the freezer. Once the pirozhki are frozen, store them sealed inside a plastic bag.
5. For baking, paint people with egg glaze (an egg beaten completely having a fork along with a dash water) do that for either the freshly prepared or frozen ones. Repeat during baking. Bake for around fifteen minutes inside a 375 degree oven (until golden brown). Try not to overbake - they're thin and tender.