Piroszhki (Little Russian Pastries)

Piroszhki (little Russian Pastries)

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Vickie Parks

By
@Northwestgal

This recipe is is a savory appetizer (or often served as a light supper). It's popular in Russia and Eastern Europe. They're sort of like dumplings, but filled with beef. Since those are my dad's family's roots, I made some for him and he really enjoyed them. He said he recalled a similar recipe from his childhood that his grandmother and great-aunts used to make from time to time.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
about 42 pastries
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • FILLING:

  • 1/2 lb
    lean ground beef
  • 1 small
    onion, finely chopped
  • 1
    hard-boiled egg, finely chopped
  • 1 Tbsp
    fresh dill weed or parsley, chopped (or 1 tsp dried)
  • 1/2 tsp
    salt
  • 1/8 tsp
    black pepper
  • PASTRY:

  • 3/4 c
    butter or margarine
  • 2 c
    all-purpose flour
  • 1 tsp
    salt
  • 1/2 c
    low-fat sour cream
  • PASTRY WASH:

  • 1 large
    egg yolk
  • 1 Tbsp
    cold water

How to Make Piroszhki (Little Russian Pastries)

Step-by-Step

  1. For the filling, cook and stir beef with onion in 10-inch skillet until no pink remains in beef; drain. Stir in egg, dill (or parsley), salt and pepper.
  2. For the pastry, cut butter into flour and salt until dough resembles small peas. Stir in sour cream. Gather pastry into a ball. Divide dough into fourths; cover with damp towel to prevent drying.
  3. Roll each fourth into a 12-inch circle on a floured surface. Cut pastry into 3-inch circles. Place rounded teaspoonfuls of beef filling on center of each circle. Fold one side of pastry over filling, to form a half-circle. Dot pastry edges with water, and fold the bottom pastry over the top pastry about 1/4" (to keep filling in), and pinch edges to seal. Then fold the two ends in about 1/2 inch.
  4. Place, seam side down, on ungreased backing sheet. Repeat with remaining pastry. (Pastries can be covered and refrigerated no longer than 24 hours at this point.).
  5. Heat oven to 400°F.

    Mix egg yolk and water, and brush pastries with the egg yolk wash. Bake about 15 to 20 minutes, or until pastries are golden brown.

Printable Recipe Card

About Piroszhki (Little Russian Pastries)

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Eastern European
Dietary Needs: Low Sodium Low Carb
Hashtag: #russian



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