The 1901 Cookbook Archive
No. 355 — Deep-Fried Small Pies with Meat Filling
English editorial translation of Molokhovets recipe No. 355 from the 1901 Russian cookbook, with historical measures, method and source.
Prepare the pastry as described above in No. 321.
Finely chop one Russian pound of raw or cooked veal or beef. Fry a small finely chopped onion in one spoonful of butter while stirring, then add the meat and fry lightly.
Season with half a teaspoon of salt and a little pepper. Let the mixture cool and add two chopped hard-boiled eggs and dill.
Fill the little pies, fry as described in No. 321 and serve stacked in a mound, sprinkled with fresh green parsley.
To provide
For filling: 1 Russian pound of beef or veal 1–2 onions and 1 spoonful of butter | 2–3 eggs, pepper and salt Pastry No. 321 |
Original source: Read Russian recipe No. 355. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.