Quick Flaky Piroshki Recipe
Ingredients
| 1 package about 10 oz. frozen patty shells | ||
| Lean ground beef | 1/2 pound | |
| 1 medium-size onion, chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
| Mushrooms | 1/4 pound, chopped | |
| Soy sauce | 2 Tablespoon | |
| 2 hard-cooked eggs, chopped | ||
| Pepper | 1 | |
| Egg white | 1 | |
Directions
Let patty shells thaw at room temperature.
Meanwhile, crumble beef into a wide frying pan; cook over medium-high heat, stirring often, until well browned about 5 minutes.
Add onion, garlic, and mushrooms and continue to cook, stirring often, until onion is soft about 10 more minutes.
Stir in soy sauce, scraping pan to loosen browned bits; remove from heat.
Stir in eggs and season mixture to taste with pepper.
Let cool.
On a lightly floured board, roll out each shell to a 7-inch circle; spoon a sixth of the meat mixture onto center.
Beat egg white lightly, then use to moisten edges of pastry.
Bring edges of each pastry circle to center and pinch firmly to seal; flute sealed edge.
Place piroshkis on an ungreased baking sheet, seam side up.
Pierce tops in several places.
Bake in a 450° oven until golden about 20 minutes.
Meanwhile, crumble beef into a wide frying pan; cook over medium-high heat, stirring often, until well browned about 5 minutes.
Add onion, garlic, and mushrooms and continue to cook, stirring often, until onion is soft about 10 more minutes.
Stir in soy sauce, scraping pan to loosen browned bits; remove from heat.
Stir in eggs and season mixture to taste with pepper.
Let cool.
On a lightly floured board, roll out each shell to a 7-inch circle; spoon a sixth of the meat mixture onto center.
Beat egg white lightly, then use to moisten edges of pastry.
Bring edges of each pastry circle to center and pinch firmly to seal; flute sealed edge.
Place piroshkis on an ungreased baking sheet, seam side up.
Pierce tops in several places.
Bake in a 450° oven until golden about 20 minutes.
Chef
