Pirozhky can have different fillings.
They are usually baked or fried.
- 2 1/2 c flour
- 1 c sour cream
- 1 tb butter
- 1 ea egg for brushing
- 4 tb butter
- 2 ea chopped onions
- 300 g grind beef
- 3 ea chopped hard boiled eggs
- Combine the flour, salt, butter and sour cream in a deep bowl.
- With your fingers, rub the flour and butter together.
- Wrap the ball of dough in wax paper, and chill for about 1 hour.
- On a lightly floured surface, shape the pastry into a rough rectangle 1 inch thick and roll it into a strip.
- Turn the pastry around and again roll it out lengthwise.
- Fold into thirds and roll out the packet as before.
- Repeat this entire process twice more, ending with the folded packet.
- Wrap it is wax paper and refrigerate for an additional hour.
- Over high heat, melt the butter.
- Add onions and, stirring occasionally, cook over moderate heat for 8 to 10 minutes, or until they are soft and transparent but not brown.
- Stir in the beef and, mashing the meat with a fork to break up any lumps, cook briskly until no traces of pink remain.
- Grind the meat-and-onion mixture.
- Combine the meat in a large bowl with eggs, dill, salt and pepper, mix thoroughly and taste for seasoning.
- Preheat the oven to 400°.
- On a lightly floured surface, roll the dough into a circle about 1/8 inch thick.
- With saucer cut out as many circles as you can. Gather the scraps into a ball and roll out again, cutting additional circles.
- Drop 2 tablespoons of filling in the center of each round and flatten the filling slightly.
- Fold one long side of the dough up over the filling, almost covering it.
- Fold in the two ends of the dough about?
- Inch, and lastly, fold over the remaining long side of the dough.
- Place the Pirozhky side by side, with the seam sides down on a buttered baking sheet.
- Bake for 30 minutes.
- Take them out to grease the surface with beaten egg and put back for couple of minutes until they are golden brown.
- Serve with clear chicken or beef soup, on the zakuska table or presented alone as a first course.