piroszhki (little russian pastries)

Name: Piroszhki (Little Russian Pastries)
Prep time: 30 min
Cook time: 20 min
Cuisine: Eastern European
Ingredients: ## FILLING:; 1/2 pound(s) lean ground beef; 1 small onion, finely chopped; 1 - hard-boiled egg, finely chopped; 1 tablespoon(s) fresh dill weed or parsley, chopped (or 1 tsp dried); 1/2 teaspoon(s) salt; 1/8 teaspoon(s) black pepper; ## PASTRY:; 3/4 cup(s) butter or margarine; 2 cup(s) all-purpose flour; 1 teaspoon(s) salt; 1/2 cup(s) low-fat sour cream; ## PASTRY WASH:; 1 large egg yolk; 1 tablespoon(s) cold water

20 Pinches

Vickie Parks

Renton, WA

Updated on Jul 26, 2014

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.

Rate

No Image

prep time 30 Min

cook time 20 Min

method Bake

yield about 42 pastries

Ingredients

FILLING:
1/2 pound lean ground beef
1 small onion, finely chopped
1 - hard-boiled egg, finely chopped
1 tablespoon fresh dill weed or parsley, chopped (or 1 tsp dried)
1/2 teaspoon salt
1/8 teaspoon black pepper
PASTRY:
3/4 cup butter or margarine
2 cups all-purpose flour
1 teaspoon salt
1/2 cup low-fat sour cream
PASTRY WASH:
1 large egg yolk
1 tablespoon cold water

How To Make piroszhki (little russian pastries)

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.

Step 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.
Step 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.
Step 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.).
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes