No. 350 — Savory Cheese Pastries
English editorial translation of Molokhovets recipe No. 350 from the 1901 Russian cookbook, with historical measures, method and source.
Combine ½ Russian pound of grated dry, strong-flavored cheese, such as Chester cheese, with two egg yolks or two whole eggs and half a small wineglass of Madeira.
Stir in flour little by little. When the mixture is as thick as sour cream, add ⅜ Russian pound of Finnish-style butter in one piece.
With additional flour, work the butter into the dough first with a knife and then knead by hand until smooth. The total flour used will be about ½ Russian pound.
After half an hour, roll out thinly and cut little pastries in assorted shapes using metal cutters.
Transfer to a floured baking sheet and bake in a fairly hot oven for ten to fifteen minutes until brown. Arrange on a napkin-covered dish and serve with rassolnik, clear broth or even puréed soup.
To provide
½ Russian pound of strong dry cheese, such as Chester 2 egg yolks or 2 whole eggs ½ small glass of Madeira | ⅜ Russian pound of Finnish-style butter About ½ Russian pound of flour |