No. 308 — Crumbly Short Pastry
English editorial translation of Molokhovets recipe No. 308 from the 1901 Russian cookbook, with historical measures, method and source.
Knead a dough from ⅔ Russian pound (two glasses) of flour, ⅓ pound of cold butter that has been washed and squeezed dry, and approximately ½ glass of water, including one spoonful of rum and ½ teaspoon of salt.
Roll rather thinly and cut out rounds with a large glass or metal cutter. Put one teaspoon of filling on each, fold the edges together and pinch them decoratively along the center of each pie.
Brush the top with egg yolk mixed with water and a little melted butter. If desired, sprinkle with sifted breadcrumbs, and bake in a hot oven.
The digital source then appends an additional short variation headed '310) Third method': beat ⅓ Russian pound of butter until pale, pour in ½ glass of water and add ¾ teaspoon of salt and two glasses of flour. It is kept here as part of the present source entry, rather than inventing a separate original No. 310.
To provide
⅔ Russian pound of flour ⅓ Russian pound of butter ½ glass of water and 1 spoonful of rum | ½ teaspoon of salt 1 egg yolk and ½ spoonful of melted butter for brushing Filling as required |