Lobster And Sausage Piroghis Recipe

Russian food, well, good Russian food was all taken from the French begining when Peter the "great" wanted to "civilize" the Russians. At least the food got much better. By the way my surname was shortened from Kassalev.
Prep:30m Cook:20m Servings:8

Ingredients
-----------------For the Dough------------------
3 1/2 cups of flour
2 eggs + 2 yolks
1/3 cup . sour cream
3 tsp.. butter
----------------For the Filling--------------------
1 cup of spicy sausage (of your choice)
1 ½ lbs. of lobster tail meat
1 bunch of scallions
1 cup of large curd cottage cheese
Salt, Pepper
----------------For the Sauce ------------------
2 ½ cups of sour cream
2 tbls. of Russian vodka (optional)
6 oz. of tarama (carp roe - find it in Middle Eastern spec. stores)
1/3 cup of lemon juice
Fresh garlic
1/3 an oz. of fresh dill or chervil
Salt pepper

Directions
DOUGH - Mix all the ingredients for the dough together and knead it by hand – (we don’t want the gluten get too worked up) . Chill it for an hour.
STUFFING The sausage to use is completely up to you - I personally use a spicy Italian style. The only thing is that it should be cooked and diced to a small size. Poach the lobster tails and dice them small as well. Rinse and drain the cottage cheese. Chop the scallions and mix them along with the above mentioned ingredients. Season with a little salt and pepper (the sausage should provide most of the seasoning)
SAUCE- Put the garlic, vodka, lemon juice and the tarama into a blender and purée it. Chop the herbs finely and combine them along with the tarama purée into the sour cream. Season with salt and pepper..
TO PREPARE: Roll out the dough (onto a lightly floured surface) it should be no more than an 1/8 of an inch. and cut it into rounds about 2 inches in diametre. Fill them with some of the stuffing, brush the edges with some eggwash, fold them over and seal.
Boil the piroghi in water, at a slow boil, for 10 - 12 minutes - Drain them and let them cool.
After they have cooled slightly, coat them in more flour and deep-fry them until they are crisp.
Serve them hot with the sauce cold.