Piroshki

Ingredients for 4 servings:

• 500 g flour
• 250 g sour cream
• 2 tbsp butter
• 1 pinch of salt
• 1 tsp sugar
• 2 eggs
• 1 packet of baking powder
• 250 g minced beef
• 2 tbsp butter
• 1 onion(s)
• 2 eggs
• Salt
• pepper
• Parsley
• dill

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

without yeast

Sift the flour into a small heap and make a well in the center. Add the sour cream, softened (or preferably melted) butter, a pinch of salt (about 1/2 teaspoon), baking powder, and sugar. Add the eggs and make a dough. Roll the dough into a ball, cover with a cloth, and let it rest in a cool place for half an hour. In the meantime, prepare the filling: Fry the minced meat in butter until crumbly (as small as possible). Meanwhile, finely chop the onion and sauté in butter until golden brown. Hard-boil the eggs and then cut them into small pieces. Combine the onion and minced meat and fry together for another minute or two. Then add the finely chopped dill (amount of spices and herbs as desired), the finely chopped parsley, and the egg pieces. Let everything simmer gently for another 10 minutes. If the filling no longer seems moist enough, add 1-2 tablespoons of meat broth. Season the minced meat mixture with salt and pepper at the end. Roll out the dough to about 1/2 cm thick and cut out round pieces. Use a suitable cup or glass to help you do this. The dough pieces shouldn’t be too small, as they will need to be filled, and the edges will need to be pressed down. Place a small amount of the minced meat mixture in the center of the circle and form the piroshki. This is done by folding the circle over to create an oval shape and pressing the edges together firmly. Place the finished piroshki on a baking sheet that has been greased with butter and lightly dusted with flour. The seam should be on the bottom, and there should be enough space between the piroshki. Brush the piroshki with a beaten egg. Then they’re baked for about 15-20 minutes on the middle rack at 200°C. The filling can be varied with garlic, mushrooms, fish, etc. It’s purely a matter of taste.