Prep 30 mins
Cook 50 mins
These turned out great, nice for luch and a late night nibble.
- 4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, cut into 1/4 inch bits and chilled
- 8 tablespoons of chilled lard, cut into 1/4 inch bits
- 8 -12 tablespoons ice water
- 4 tablespoons butter
- 3 cups of finely choppped onions
- 1 1⁄2 lbs lean ground beef
- 3 hard-boiled eggs, finely chopped
- 6 tablespoons of finely cut fresh dill leaves
- 2 teaspoons salt
- 1⁄4 teaspoon of freshly ground black pepper
- Combine the flour, salt, butter and lard in a deep bowl.
- With your fingers, rub the flour and fat together until they look like flakes of coarse meal.
- Pour in 8 tablespoons of ice water all at once and gather the dough into a ball.
- If it curmbles, add up to 4 tablespoons more of ice water, a tablespoon at a time, until the particles adhere.
- Wrap the ball of dough in wax paper, and chill for about 1 hour.
- On a lightlly floured surface, shape the pastry into a rough rectangle 1 inch thick and roll it into a strip about 21 inches long and 6 inches wide.
- Turn the pastry around and again roll it out lengthwise int a 21-by-6-inch strip.
- Fold into thirds and roll out the packet as before.
- Repeat this entire process twice more, ending with the folded packet.
- Wrap it is wax paper and refrigerate for an additional hour.
- Over high heat, melt the butter in a heavy 10-to 12-inch skillet.
- Add onions and, stirring occasionally, cook over moderate heat for 8 to 10 minutes, or until they are soft and transparent but not brown.
- Stir in the beef and, mashing the meat with a fork to break up any lumps, cook briskly until no traces of pink remain.
- Grind the meat-and-onion mixture through the finest blade of a meat grinder (or, the mixture finely with a knife).
- Combine the meat in a large bowl with eggs, dill, salt and pepper, mix thoroughly and taste for seasoning.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll the dough into a circle about 1/8 inch thick.
- With a 3 to 3 1/2-inch cookie cutter, cut out as many circles as you can.
- Gather the scraps into a ball and roll out again, cutting additional circles.
- Drop 2 tablespoons of filling in the center of each round and flatten the filling slightly.
- Fold one long side of the dough up over the filling, almost covering it.
- Fold in the two ends of the dough about 1/2 inch, and lastly, fold over the remaining long side of the dough.
- Place the pirozhki side by side, with the seam sides down on a buttered baking sheet.
- Bake for 30 minutes, or until golden brown.