Piroshki (A Savoury, Filled Pastry)

Recipe by evelynathens
READY IN: 1hr 20mins




  • For pastry: Cut butter into pieces.
  • Combine flour, butter, and salt using a knife or pastry blender.
  • Sprinkle with 4 tablespoons ice water.
  • Form into ball as you would pie dough.
  • May need to add remaining 2 tablespoons water.
  • Wrap in plastic wrap and refrigerate for 1 hour.
  • Place pastry dough on floured board; roll out into rectangle.
  • Fold over into thirds.
  • Roll out again into rectangle.
  • Continue rolling and folding five times.
  • Rewrap in plastic; return to refrigerator for 1 hour.
  • Preheat oven to 400°F.
  • Grease baking sheet.
  • Roll dough out to 1/8-inch thickness.
  • Cut dough using 3 ½-inch round cutter.
  • Place about 1 tablespoon of filling on each pastry circle.
  • Fold dough over making half moons; press together edges together using ice water to seal.
  • Place pies on baking sheet.
  • Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
  • Bake about 30-40 minutes or until golden brown.
  • For Meat Filling: sauté onion in 2 tablespoons butter until soft.
  • Add ground beef and sear until light gravy forms.
  • Let cool.
  • Mix in egg, dill, salt and pepper.
  • For Potato Filling: Fry the onions in the butter until soft and golden-brown.
  • Boil the potatoes in their jackets, then peel and mash them.
  • Let cool slightly.
  • Season with plenty of salt and pepper and mix in the onions and egg.
  • For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
  • Add the lemon juice, salt, pepper, and nutmeg.
  • Continue to cook, stirring until nearly all the moisture is evaporated.
  • Cool mixture slightly and mix in cream cheese or mashed potato.
  • I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
  • Note: these pastries are very good made with phyllo pastry, too.