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RUSSIAN MEAT-FILLED PIROSHKI




Source of Recipe


Internet


List of Ingredients




PASTRY
¾ cup unsalted butter, chilled
2 cups flour
¼ tsp salt
4 to 6 Tbsp ice water

FILLING
2 Tbsp butter
1 cup chopped onion
¾ lb ground beef
2 hard-boiled eggs, minced
1 ½ tsp dried dill weed
Salt and pepper, to taste
1 egg yolk
2 Tbsp water



Recipe



For pastry, cut butter into pieces. Combine flour, butter, and salt using a knife or pastry blender. Sprinkle with 4 tablespoons ice water. Form into ball as you would pie dough. May need to add remaining 2 tablespoons water. Wrap in plastic wrap and refrigerate for 1 hour. For filling, sauté onion in 2 tablespoons butter until soft. Add ground beef and sear until light gravy forms. Let cool. Mix in egg, dill, salt and pepper. Place pastry dough on floured board; roll out into rectangle. Fold over into thirds. Roll out again into rectangle. Continue rolling and folding five times. Rewrap in plastic; return to refrigerator for 1 hour. Preheat oven to 400°F. Grease baking sheet. Roll dough out to 1/8-inch thickness. Cut dough using 3 ½-inch round cutter. Place about 1 tablespoon of filling on each pastry circle. Fold dough over making half moons; press together edges together using ice water to seal. Place pies on baking sheet. Whisk together egg yolk and water; brush pies with egg wash. Bake about 30-40 minutes or until golden brown.