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Piroshki
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Ingredients:
  • 200g lean beef mince
  • 300g button mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 6 green onions, thinly sliced
  • 2 hard-boiled eggs, finely chopped
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
  • 4 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • extra-light sour cream, to serve
Instructions:
  • Preheat your oven to a toasty 200°C/180°C fan-forced and line 3 baking trays with baking paper.
  • In a large frying pan over high heat, heat oil. Cook mince until browned, about 5-6 minutes, breaking it up with a wooden spoon. Transfer the cooked mince to a heatproof bowl using a slotted spoon. In the same pan, add mushroom and garlic, cook until mushroom has softened, about 5 minutes. Add onion and cook for an additional minute. Combine this mixture with the cooked mince. Stir in hard-boiled eggs, parsley, salt, and pepper. Serve hot.
  • With a 7cm cutter, create 10 rounds from each pastry sheet. Brush the rounds with egg wash. Add a heaped teaspoon of mince mixture onto one half of each round. Fold over the other half to cover the filling, then press the edges together to seal.
  • Place the prepared trays in the oven. Brush the contents with the beaten egg. Bake for 18-20 minutes or until golden brown and fully cooked. Serve alongside a dollop of sour cream.

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