Ingredients: |
Ingredients: 3 ½ cups flour
1 tsp. baking powder
1 tsp. salt
1 T. granulated sugar
½ cup cold butter
2 large eggs
1 cup sour cream
For the filling:
1 lb. ground beef
1 large onion, finely chopped
1 T. flour
½ cup water or broth
3 T. sour cream
2 hardboiled eggs, chopped (optional)
3 T. fresh dill, chopped (or 3 tsps. dried dill)
Salt
Black pepper
1 egg, lightly beaten, for glazing
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Directions: |
Directions:Sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into ½ inch cubes and add it to the flour. Cut the butter into the flour with a pastry knife until it is the consistency of oatmeal
In another bowl, whisk the eggs and sour cream together until it is smooth
Add the egg mixture to the flour mixture and stir into a mass. Remove the dough ball to a floured counter and knead for a few minutes to make a smooth dough. Cover the dough ball and chill it in the refrigerator for an hour.
Brown the meat in a skillet. Add the onion and sauté for ten minutes or until the meat and onion are cooked. Sprinkle flour over the meat mixture and continue cooking for one more minute to gelatinize the four. Add the water to create an in-the-pan sauce. Add the sour cream, stir to blend, and then remove from the heat. Add the chopped eggs (if using), dill, and salt and pepper to taste. Set aside.
To assemble and bake the piroshki:
Preheat the oven to 375 degrees
Divide the dough in half and return one half to the refrigerator to keep it cold. Roll the dough out on a floured counter to a thickness of ¼-inch. Cut the dough into twelve 6-inch rounds. Place a round in the floured dough press. Place 3 tablespoons of the filling on the round. Close the dough press firmly to seal the edges of the pastry. Continue with the rest of the rounds and filling.
Place the completed piroshki on a greased baking sheet. Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with a beaten egg.
Bake for 20 minutes or until they are golden brown.
I did not put hard boiled eggs in the mix. I used ¼ cup of filling and it made 10. |
This recipe for Beef and Onion Piroshki is from