Ukrainian Cocktail Turnovers

Name: Ukrainian Cocktail Turnovers
Ingredients: 1-1/2 cup butter, room temperature; 12 oz. cream cheese; 6 tbsp. whipping cream; 3-3/4 cup all purpose flour; 1-1/2 tsp. salt; 1/3 cup uncooked kasha (buckwheat groats) *; 1 sm. egg, beaten; 2 tbsp. minced white onion; 2/3 cup chicken stock; 1/2 cup chopped smoked salmon; 1 tsp. minced green onion; 1/2 tsp. fresh lemon juice; Salt and freshly ground pepper; 2 tbsp. butter; 1/2 md. onion, chopped; 1 clove garlic, minced; 4 oz. mushrooms, finely chopped; Salt and freshly ground pepper; 1/2 cup cooked rice; 1 tbsp. chopped fresh parsley; 2 cups finely shredded cabbage; Boiling water; 2 tbsp. butter; 1/2 md. onion, chopped; 2 tsp. plain yogurt; 1 tsp. chopped fresh parsley; 1 tsp. fresh dill; 1/2 tsp. dried dillweed; Salt and freshly ground pepper; 1 egg, beaten

30 ingredients

29 steps

Ingredients

1-1/2 cup butter, room temperature
12 oz. cream cheese
6 tbsp. whipping cream
3-3/4 cup all purpose flour
1-1/2 tsp. salt
1/3 cup uncooked kasha (buckwheat groats) *
1 sm. egg, beaten
2 tbsp. minced white onion
2/3 cup chicken stock
1/2 cup chopped smoked salmon
1 tsp. minced green onion
1/2 tsp. fresh lemon juice
Salt and freshly ground pepper
2 tbsp. butter
1/2 md. onion, chopped
1 clove garlic, minced
4 oz. mushrooms, finely chopped
Salt and freshly ground pepper
1/2 cup cooked rice
1 tbsp. chopped fresh parsley
2 cups finely shredded cabbage
Boiling water
2 tbsp. butter
1/2 md. onion, chopped
2 tsp. plain yogurt
1 tsp. chopped fresh parsley
1 tsp. fresh dill
1/2 tsp. dried dillweed
Salt and freshly ground pepper
1 egg, beaten

Directions

1

Pastry: Cream butter and cream cheese together in large bowl of electric mixer.
2

Beat in cream, then blend in flour and salt.
3

Form into ball, wrap in waxed paper and chill.
4

Smoked Salmon and Kasha Filling: Combine kasha and egg in heavy small saucepan and stir until mixed.
5

Place over high heat, add white onion and cook, stirring constantly, until kasha grains are dry and separate.
6

Reduce heat and add stock.
7

Cover and simmer 15 to 20 minutes, or until tender and all liquid is absorbed.
8

Let mixture cool, then stir in salmon, green onion, lemon juice and salt and pepper to taste.
9

Mushroom and Rice Filling: Melt butter in medium skillet over medium heat.
10

Add onion and garlic and cook until onion is soft but not brown.
11

Stir in mushrooms and add salt and pepper to taste.
12

Increase heat to high and cook until all moisture is absorbed.
13

Remove from heat and add rice and parsley, mixing well.
14

Taste and adjust seasonings.
15

Cabbage Filling: Place cabbage in colander and pour boiling water over drain, then refresh under cold water and drain again.
16

set aside.
17

Melt butter in medium skillet over medium heat.
18

Add onion and cook until soft but not brown.
19

Stir in cabbage, yogurt, parsley, dill and salt and pepper and mix well.
20

Assembly: Preheat oven to 400F.
21

Grease baking sheets.
22

Working with 1/3 of chilled pastry at a time (leave remainder refrigerated), roll out on lightly floured board to 1/8-inch thickness.
23

Using 2 1/2 to 3-inch cookie cutter.
24

stamp out 20 to 24 rounds.
25

Place 1 teaspoon filling in center of each round and brush edges of dough with beaten egg.
26

Fold in half and pinch edges together using tines of fork or fingers.
27

Place on baking sheet, make small slash in each to allow steam to escape and brush again with egg.
28

Bake 15 to 18 minutes, or until pastry is golden brown.
29

Serve warm.