Does ANYONE know where I can buy Papa's Piroshkis in bulk? Or AT ALL, for that matter?

Question

I remember either buying them from Pace Warehouse club (before it was Sam's) or Gordon Food Service store. They are a sort of microwaveable frozen meat and onion and cheese pie. I have been hankering them for WEEKS, and would appreciate any leads. I have looked for a retailer or even the manufacturer online, but to no avail! P.S. I am in Michigan, but I will pay to get these things mail order, that's how bad I want them!!! hahaha!

I did not mean for this to come up in the wrong category, but it ended up here by the slip of my clicker finger! The piroshkis I am looking for have a YEAST dough crust and taste as if they have been deep-fried. It would probably be all the better if I DIDN'T find 'em again! hahaha!

Answer 1

I'd try a Trader Joes StoreI, I'd try have all of the new & upcoming stuff. Also Sur le 'table stores...they have all the upcoming anything!

Answer 2

No idea where you can buy them but heres a recipe! Hope this helps. Julie :)
By dinner pastry I mean puff pastry, its in the frozen food asile and puffs up when you bake it. Its crispy and yummy like its been deep fried. I use it mostly for empanadas and beef wellington its delicious!
PIROSHKIS
1 recipe dinner pastry
1/4 lb. mushrooms, chopped
1 large onion, chopped
1 hard-boiled egg, grated
1 cup crushed cracker crumbs ( Ritz or TownHouse )
1-2 Tbsp. sour cream
salt, pepper, parsley, basil
garlic powder, soy sauce
egg yolk

Saute mushrooms and onions in butter until tender.
Grate in the egg. Add the cracker crumbs and
season to taste. Mix in enough sour cream to make
a thick paste.

Roll out the pastry on a lightly floured cloth, 1/16 to
1/8" thick. Cut into rounds with a 3-4" cutter. Place
rounds on greased cookie sheets, put a small ball of
filling on each (about 3/4" diameter), brush border
with mixture of egg yolk and 1 Tbsp. cold water, fold
over, and seal. Press sealed with tines of fork. Brush
top with more of egg yolk mixture, and prick with
fork. Bake in preheated 400* oven until nicely
browned, about 20 minutes. This should make
about 3 dozen piroshkis.

Note 1: I usually cut out all the dough, count how
many rounds I have, and divide the filling into that
many little balls. However, extra dough is good rolled out, brushed with egg, pricked, and baked as crackers.

Note 2: If you plan to freeze them, bake for about 15
minutes, until only lightly browned. Freeze in single
layer in plastic bag. Then reheat on a greased
cookie sheet, without defrosting, at 400* for about
10 minutes.