Prep 30 mins
Cook 20 mins
This recipe is from the Betty Crocker International Cookbook, stating it is a savory appetizer (or often served as a light supper) popular in Russia and Eastern Europe. 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 for family gatherings.
- 1⁄2 lb lean ground beef
- 1 small onion, finely chopped
- 1 hard-cooked egg, finely chopped
- 1 tablespoon fresh dill weed (you can use 1 teaspoon dried dill or parsley) or 1 tablespoon parsley (you can use 1 teaspoon dried dill or parsley)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 3⁄4 cup butter or 3⁄4 cup margarine, softened
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄2 cup low-fat sour cream
- 1 egg yolk
- 1 tablespoon cold water
- 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.
- 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.
- 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.
- 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.).
- 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.