ISO-Peruka (sp?) Estonian meat pie
Alyson
Peruka's (pear-oo-ka) in her freezer. They were a wonderful meat filled,
crescent shaped snack. The crust was not a short crust but more like a
pizza dough although not as dough-y.
Does anyone have a recipe?
Alyson
www.cooksco.com
Victor Sack
If no one supplies a recipe, you might want to post your query on
soc.culture.estonia . The pie in question is likely spellt _piruka_.
Victor
ForCooksOnly
Sounds like pierogi
Alyson
Alyson
www.cooksco.com
ForCooksOnly <forcoo...@aol.com> wrote in message
news:20010605074109...@ng-cm1.aol.com...
Alyson
Alyson
Victor Sack <sa...@uni-duesseldorf.de> wrote in message
news:1euixim.1rx69n9gnyu2wN%sa...@uni-duesseldorf.de...
ForCooksOnly
Have you ever had a pierogi?? Sounds similar from the description!
john galt
I try to collect foreign cookbooks with English text. I have nothing from
Estonia, Latvia or Lithuania. I have seven Russian books which is the
closest I could come. I found Piroshki and Pirozhki. AFAIK those are
alternate translations of the same word. Kind of pastry based meat pies.
Often with potatoes too. I think they are similar to something called
'pasties' or something like that on the iron range in Minnesota. I haven't
seen that word in a long time but I feel what I typed is not quite right.
You might try finding a Russian to Estonian translator on the web and use
the spelling I gave as Russian input.
Victor Sack
> http://www.astray.com/recipes/?show=PIEROGI
It not only sounds like pierogi, it also derives from the common word,
_pirog_, pie. The trouble is, the Polish _pierog_, unlike other _pirog_
derivations, has mutated into a dumpling, not a pie. It is this Polish
word that is known to most Americans, so the confusion is
understandable. The original poster, however, clearly described little
pies, not dumplings. I'm not familiar with the crescent-shaped version
she described, else I would have perhaps posted a recipe. Maybe the
shape was just the preference of the person who baked the pies...
Victor
Victor Sack
> Well, I went there, and guess what? Not one message or post. Weird.
Not weird at all. There is no guarantee someone will be able or willing
to reply to a post on any given newsgroup. Besides, you can't really
expect replies to appear just hours after your post - very often it
takes days, often enough weeks, occasionally even months, for someone to
reply. That's the nature of Usenet. soc.culture.estonia is likely to
be a very small newsgroup, anyway, with people reading it only very
occasionally.
Oh, BTW, do try soc.culture.baltics , too - it's bound to be a much more
popular newsgroup than the Estonian one.
Victor
tpman
> Alyson <aly...@netcom.ca> wrote:
>
> > Well, I went there, and guess what? Not one message or post. Weird.
>
> Not weird at all. There is no guarantee someone will be able or willing
> to reply to a post on any given newsgroup. Besides, you can't really
> expect replies to appear just hours after your post - very often it
> takes days, often enough weeks, occasionally even months, for someone to
> reply. That's the nature of Usenet. soc.culture.estonia is likely to
> be a very small newsgroup, anyway, with people reading it only very
> occasionally.
>
group and first it stopped function after moderator strt new work.
After some time comodertor take over but he was busy thenand after
birth daugther on half year ago s.c.e was closed. Not in estonian and
some others servers long time.
> Oh, BTW, do try soc.culture.baltics , too - it's bound to be a much more
> popular newsgroup than the Estonian one.
>
About pirukad ( plural from pirukas). In estonian pirukas is almost any
filled pastry withone exeption -pelmeni.
I search estonian web for lihapirukas and find some jokes and that factory
made pirukad are usable within 24h. And pricelists.
Dough and method is like in
http://www.geocities.com/likmeng/recipes/RussianPiroshki.htm
Recipie thre is colsest what i find.
IIRC in estonia filling contains
Pork ,grinded
Boiled eggs, chopped
pepper
butter
and optionaly onion and/or rice
Toomas
Greykits
>_pirog_, pie. The trouble is, the Polish _pierog_, unlike other _pirog_
>derivations, has mutated into a dumpling, not a pie. It is this Polish
>word that is known to most Americans, so the confusion is
>understandable. The original poster, however, clearly described little
>pies, not dumplings. I'm not familiar with the crescent-shaped version
>she described, else I would have perhaps posted a recipe. Maybe the
>shape was just the preference of the person who baked the pies...
>
>Victor
>
karlie
BACON BUNS
Pyrageliai su lašiniais
1/2 k (1 lb) flour; 1 cup milk
4 teaspoons fresh yeast; 4 tablespoons butter
2 teaspoons sugar; salt; 1 egg for egg wash
FILLING
250 g (1/2 lb) bacon, finely cubed
1 onion, finely chopped
1 tablespoon butter
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
pinch of ground cloves
Blend yeast with sugar, dissolve in warm milk, add half flour, mix well and let
rise for 1 hour. Then add remaining flour, melted butter, salt and knead well.
Set in warm spot to rise for another hour.
To make filling fry onion in bu tter, add bacon cubes and spices. Mix all and
heat only, do not fry.
Roll out dough to 1/2 inch thickness, cut out 2 1/2 inch rounds, place 1
teaspoon filling, fold over and seal edges, place on baking sheet, let rise for
30 minutes. Brush with egg wash and bake in preheated oven at 350F/160C, until
lightly browned, about 30 minutes.
Bacon buns are eaten hot or cold.
MUSHROOM BUNS
Pyrageliai su grybais
1 k (lbs) flour
2 cups milk
30 g (1 oz) fresh yeast
4 tablespoons sugar
100 g (4 oz) butter
1 egg; salt
FILLING
1/2 l (4 cups) cooked mushrooms
50 g (2 oz) oil or butter
2 onions, finely chopped
2 tablespoons bread crumbs
Blend yeast with sugar and dissolve in warm milk. Add half flour, mix well.
Sprinkle dough with flour, cover and let rise for 2 hours in a warm spot. Beat
dough and add remaining flour, melted butter. Knead dough about 30 minutes,
until dough does not stick to hands. Let rise for another hour.
To make filling fry onions, add finely chopped mushrooms, continue frying for 5
more minutes, add bread crumbs and heat for 3 more minutes.
Roll out dough to 1/2 inch thickness, cut dough rounds, place 1 teaspoon
mushroom filling, fold round in half, press edges together, place on baking
sheet. Let rise for about 1/2 hour, then brush with egg wash and bake in
preheated oven at 350F/180C, until browned, about 25 minutes.
These buns are eaten hot or cold.
Alyson
though. I tried so many websites looking for this recipe. This one sounds
great and I am going to try it.
Thank you for your reply.
Alyson
www.cooksco.com
tpman <tp...@mailandnews.com> wrote in message
news:b08d49c4.01060...@posting.google.com...
Victor Sack
Ah, finally someone actually posting from Estonia. :-)
> It is sligtly weird that it seen goup at all. s.c.estonia was moderated
> group and first it stopped function after moderator strt new work.
> After some time comodertor take over but he was busy thenand after
> birth daugther on half year ago s.c.e was closed. Not in estonian and
> some others servers long time.
I see. I wasn't aware it was again abandoned by a moderator (Ott
Köstner, this time).
A Big Eight newsgroup cannot be 'closed' that way. Tale won't send a
rmgroup without a removal RFD/CFV process. On the other hand, there
are, unfortunately, some newsgroups that have been abandoned by their
moderators, thus rendering them dead, but still present on most
newsservers. Is there no one wishing to take up the duties of the
moderator, then? The newsgroup passed handily in 1995, 182:32, so there
was a fair amount of interest. If you know people who would like to
revive the newsgroup, perhaps this could be discussed on news.groups?
I've just started a thread there.
> About pirukad ( plural from pirukas). In estonian pirukas is almost any
> filled pastry withone exeption -pelmeni.
Thank you for the explanation. So, is the crescent shape of those
pirukad just a personal preference?
> I search estonian web for lihapirukas and find some jokes and that factory
> made pirukad are usable within 24h. And pricelists.
>
> Dough and method is like in
>
> http://www.geocities.com/likmeng/recipes/RussianPiroshki.htm
>
> Recipie thre is colsest what i find.
>
> IIRC in estonia filling contains
>
> Pork ,grinded
> Boiled eggs, chopped
> pepper
> butter
> and optionaly onion and/or rice
That appears to be very close to a typical Russian pirozhki recipe. An
Estonian cookbook I have here (in translation, the original title is
_Eesti rahvatoite_, by Silvia Kalvik) contains the following recipe for
meat filling:
300 g (10.6 oz) boiled or roasted meat
1 glass (probably close to 1 cup) meat stock or milk
kasha made with 1 glass of pearl barley
2-3 tablespoons fat
1 onion
1 boiled egg
salt
pepper
Victor
Victor Sack
> In article <1eukqjo.fyaav2xfiqcpN%sa...@uni-duesseldorf.de>, sackv@uni-
> duesseldorf.de says...
> > That's the nature of Usenet. soc.culture.estonia is likely to
> > be a very small newsgroup, anyway, with people reading it only very
> > occasionally.
>
> I think she meant that the newsgroup was empty..not even old messages.
Yes I realise this. What I didn't know was that the newsgroup was
actually dead. Not seeing anything in a low-traffic newsgroup is not at
all unusual, depending on the retention time of one's newsserver.
Victor
Linda Cupp
originated in Russia, and migrated to Finland.
Russia=Pirog (pee-rogh) Pasties
Finnish=Piirakka Pasties
Made of Rye Bread dough rolled thin,filled and shaped as you described.
Cut about a 3-4" circle of dough & fill.
Crust is sometimes made of puff pastry.
Filling=rice, salmon, shredded cabbage
or lingonberries,sour cheese,sugar
raisins and vanilla.
Dough is folded over and sealed and then either Baked or french fried.
Is often served with Egg Butter made simply by adding chopped hard
boiled eggs to fresh butter.
Served as an Hors d'euvre
or eaten with a meal.
tpman
> This looks like a great recipe. The pies that I had seemed to be fried
> though. I tried so many websites looking for this recipe. This one sounds
> great and I am going to try it.
> Thank you for your reply.
> Alyson
> www.cooksco.com
>
One more thing. As far i remebe ( it' >20 years ago) meet was cooked like
estonian sült. Acutally it almost allways was cooked with same time.
Just more mea, not necessary leg but bones and half meat was used
for pirukad. Recipie is http://www.einst.ee/ -> Culture -> Estonian Cusine
end of page under Brawn. My favoriye rom thre is Shrove Tuesday buns.
Unfourtenatly made only once a year.
Pirukad is varied,they can be fried or made with different dough.
Toomas
piglet
Sack) wrote:
>tpman <tp...@mailandnews.com> wrote:
>
>Ah, finally someone actually posting from Estonia. :-)
>
Only lurking time to time when my ister asks have i seen ome
interesting recipie.
[deleted]
>> About pirukad ( plural from pirukas). In estonian pirukas is almost any
>> filled pastry withone exeption -pelmeni.
>
>Thank you for the explanation. So, is the crescent shape of those
>pirukad just a personal preference?
>
Yes and no, I have never seen home.made pirukad whis is not more or
less crescent or cigar shaped. That crescent shape is result how they
are cut out. Instructions are omething like-
roll dought to thin (and rectangular). From little distance from edge
put filling with 7-8cm distance and turn adge over them. Now cut
pirukad out with glass or form and close endge of pirukad by pressing
with fingers.
I must say that pirukad in grocery store have usuaally rectangular or
triangular.
[deleted]
>That appears to be very close to a typical Russian pirozhki recipe. An
>Estonian cookbook I have here (in translation, the original title is
>_Eesti rahvatoite_, by Silvia Kalvik) contains the following recipe for
>meat filling:
>
>300 g (10.6 oz) boiled or roasted meat
>1 glass (probably close to 1 cup) meat stock or milk
>kasha made with 1 glass of pearl barley
>2-3 tablespoons fat
>1 onion
>1 boiled egg
>salt
>pepper
>
What edition? I look in library and IIRC in 3rd edition was filling
without barley.
Fillig from Ida Savi "Saiad, pirukad, koogid" ( breads, pirogi, cakes)
400g boiled or stewed meat
30g butter or fat
1 onion
celery
pepper
fresh leafs of parsley or dill
1-2 egg
Glass if not mention big or small as usually small -
small glass 200 ml
big glass 250 ml
In estonian recipies cat is rare as old soviet times glass was usually
200 ml teaglass but cup is unclear 150-300 ml. My (coffe)cup is 300
ml.
Toomas
Victor Sack
> On Thu, 7 Jun 2001 09:32:45 +0200, sa...@uni-duesseldorf.de (Victor
> Sack) wrote:
>
> >tpman <tp...@mailandnews.com> wrote:
> >
> >Ah, finally someone actually posting from Estonia. :-)
> >
> Only lurking time to time when my ister asks have i seen ome
> interesting recipie.
So why isn't your sister posting?! :-)
> >Thank you for the explanation. So, is the crescent shape of those
> >pirukad just a personal preference?
> >
> Yes and no, I have never seen home.made pirukad whis is not more or
> less crescent or cigar shaped. That crescent shape is result how they
> are cut out. Instructions are omething like-
> roll dought to thin (and rectangular). From little distance from edge
> put filling with 7-8cm distance and turn adge over them. Now cut
> pirukad out with glass or form and close endge of pirukad by pressing
> with fingers.
Wouldn't that make them half-moon rather than crescent-shaped? A
cigar-shaped pie, on the other hand, is somewhat unusual in Eastern
Europe. I wonder if the pirukad end up resembling the Turkish sigara
böregi. Very interesting!
> >That appears to be very close to a typical Russian pirozhki recipe. An
> >Estonian cookbook I have here (in translation, the original title is
> >_Eesti rahvatoite_, by Silvia Kalvik) contains the following recipe for
> >meat filling:
> >
> >300 g (10.6 oz) boiled or roasted meat
> >1 glass (probably close to 1 cup) meat stock or milk
> >kasha made with 1 glass of pearl barley
> >2-3 tablespoons fat
> >1 onion
> >1 boiled egg
> >salt
> >pepper
> >
> What edition? I look in library and IIRC in 3rd edition was filling
> without barley.
2nd edition, published in 1981. It's the recipe for pirukad made with
wheat flour. The one that calls for the dough to be prepared the same
way as for sepik.
> Fillig from Ida Savi "Saiad, pirukad, koogid" ( breads, pirogi, cakes)
[snip]
> Glass if not mention big or small as usually small -
> small glass 200 ml
> big glass 250 ml
>
> In estonian recipies cat is rare as old soviet times glass was usually
> 200 ml teaglass but cup is unclear 150-300 ml. My (coffe)cup is 300
> ml.
Yes, some of the cookbooks are definitely unclear as to the size of
'glas', which is rather irritating. Still, even in the Soviet Union
metric glass was supposed to be 250 ml, same as metric cup...
Victor
gracej...@gmail.com
Filling
Equal parts of
Cooked chicken ground in food processor
CookedPicnic shoulder ham ground in food processor
Several onions grounddepending on how much meat you have
Hard boiled eggs ground
Salt pepper and celery seed to taste
I save some stock from the ham and add a few tablespoons to the meat mixture just to make it spicy but not too wet.
Very time consuming but well worth it. We make about 12 dozen for Christmas and freeze them. Heat in oven in foil wrap.
Ed Pawlowski
mixture for pierogies. It was a group effort rolling out the dough,
cutting the circles, and stuffing.