Ground Beef and Cabbage Piroshki

READY IN: 1hr 15mins
Top Review by Scott Orlowski

Yummy! Everyone in my family loved it. I substituted pre-packaged pre-shredded mild cheddar cheese for the american cheese, just because it's what I had in the fridge. We also skipped the chili sauce, so I can't comment on that. The mustard in the recipe really gives a pleasing flavor boost. I had a hard time getting six squares out of my pie crust mix (Jiffy). There was just enough pastry, so I couldn't get the last two shaped like squares. Next time, I will use two boxes of pie crust mix and discard the scraps. If you do this however, remember to roll it out thin--about 1/16 inch. It helps to wet the edges of the pastry squares when you pinch the edges together. I served it with homemade mushroom soup and a microwaved bag of frozen mixed vegetables with butter and pepper. The Piroshki was filling--nobody ate more than one.

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees.
  2. Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
  3. Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
  4. Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
  5. Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
  6. Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
  7. Blend water and reserved egg; brush over pastry.
  8. Bake until golden brown, 14 to 16 minutes.
  9. Serve with chili sauce.

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