No. 326 — Round Puff Pies with Veal or Beef Filling
English editorial translation of Molokhovets recipe No. 326 from the 1901 Russian cookbook, with historical measures, method and source.
For the veal filling, chop and pound ¼ Russian pound of fresh kidney fat in a mortar, warming the pestle in hot water. Chop ¼ pound of raw veal or beef very finely and fry lightly.
Mix the meat with a French bread roll soaked in milk or water and squeezed out, one small baked onion, pepper, salt, one raw egg and dill or parsley.
Roll puff pastry half a finger thick and cut small rounds with a glass. Brush one round with egg, put a ball of filling onto it, cover with a second round and brush the top with egg. Bake immediately in a hot oven. The recipe yields about fifteen pies.
Sprinkle with fried parsley if desired.
For the separate beef filling, finely chop ½ Russian pound of boiled or raw beef. Fry a small chopped onion in one spoonful of butter, mix with the beef and optionally add one small soaked herring or a few anchovies.
To provide
For pastry: see Nos. 303 and 306 Veal filling: ¼ Russian pound of kidney fat, ¼ pound of raw veal ¼ Russian pound of French bread, 1 onion and 1 egg Salt, dill and parsley | Beef filling: ½ Russian pound of boiled beef and 1–2 hard-boiled eggs 1 onion, ⅛ Russian pound of butter, salt and pepper Optional 1 small herring or 6 anchovies |