Piroshki - Vegetarian

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  Morning Star Crumbles

1

  cup

  potatoes O'Brien -- see recipe

1

  medium

  shallot -- minced

1

  clove

  garlic -- minced

8

  ounces

  mushroom caps -- minced

1

  tablespoon

  no salt added tomato paste

1

  teaspoon

  dried basil

1/2

  teaspoon

  salt

1/4

  teaspoon

  pepper

1

  tablespoon

  vegetable oil

1/2

  cup

  low-fat sour cream

1

  whole

  egg

2

  tablespoons

  2% milk

  Pastry

3

  cups

  all-purpose flour

1

  cup

  unsalted butter

1

  whole

  egg

1

  tablespoon

  lemon juice

4

  tablespoons

  ice water

Heat oven to 400F.

In a large frying pan heat oil over medium to medium high. Add crumbles and warm through.

Add shallot and garlic and cook until fragrant about 1 minute.

Add mushrooms and potatoes and cook until liquid is absorbed.

Add tomato paste, basil, salt, and pepper.

Off heat add sour cream. Let mixture cool.

To make pastry cut butter into flour until it resembles coarse crumbs. Mix lemon juice with water and sprinkle over flour mixture. Toss until dough gathers in a ball. Roll out to 1/4 inch thickness and cut out into 4 inch rounds.

Fill each circle with a rounded tablespoon of meat mixture. Fold over and press together using a fork to press edges. Prick top with tines of fork.

Place filled rounds on an ungreased cookie sheet.

Mix egg and milk together and brush over tops of rounds.

Bake for 12 to 15 minutes or until golden.

Notes: You can refrigerate dough to make it easier to roll out.

Makes 24

Per Serving: 173 Calories; 10g Fat (51.2% calories from fat); 6g Protein; 15g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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