Name: Liver and Mushroom Pirozhki
Cook time: 1 hr
Total time: 3 hr
Yield: Makes 32 servings
Ingredients: 1 1/2 cups all-purpose flour plus additional for rolling out dough; 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 1 teaspoon salt; Pinch of sugar; 7 tablespoons sour cream; 1 large egg beaten with 1 tablespoon water for egg wash; 1/2 small onion, finely chopped; 1/2 lb cremini mushrooms, finely chopped (1 1/4 cups); 3 tablespoons unsalted butter; 1/4 lb chicken livers, rinsed, trimmed, and finely chopped; 1/4 teaspoon salt; 3/4 teaspoon black pepper; a (2 1/2-inch) round cookie or biscuit cutter

The Russian version of pierogies, pirozhki are small turnovers that are baked rather than boiled. Their savory, rich mushroom-and-liver filling packs a big punch within a crisp little pastry.

Cooks' notes:

•Dough can be chilled up to 2 days.
•Filling can be made 2 days ahead and cooled completely, uncovered, then chilled, covered.
•Pirozhki can be assembled (but not baked) and chilled on a baking sheet, covered, up to 1 day or frozen on baking sheet until frozen hard, then gently transferred to a sealed plastic bag and kept, frozen, up to 1 week. Thaw on baking sheet 30 minutes before baking.

Recipe notes

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