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piroszhki (little russian pastries)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

yield serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For piroszhki (little russian pastries)

  • FILLING:
  • 1/2 lb
    lean ground beef
  • 1 sm
    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 lg
    egg yolk
  • 1 Tbsp
    cold water

How To Make piroszhki (little russian pastries)

  • 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.
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Categories & Tags for Piroszhki (Little Russian Pastries):

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