Russian meat pies

Stuffed pies are quite filling, so you won't go wrong if, apart from as an appetizer, you also consider them as an idea for a main course. Pirozhki will be very tasty if you top them with cheese, vegetables or chopped boiled eggs.

Preparation steps

Mix the flour with the baking powder, add the sugar, salt, melted butter, eggs, cream and knead a smooth dough. Leave the dough to stand for 30 minutes.
Fry finely chopped onion in heated butter and cool. Add eggs, salt, pepper, dill, fried onions to the meat and mix everything well.
Divide the dough into 12 loaves. Mix each loaf and roll out to a thickness of ½ cm, put a spoonful of stuffing and wrap in the shape of a pie. Coat the ends with beaten egg to make them easier to glue.
Coat the pirogues with beaten egg and bake in an oven preheated to 200 ° C for about 30 minutes, until they get a golden yellow color.

Serving

Serve the pirogues immediately after baking.

Advice

You can replace the meat filling with cheese or vegetable stuffing with spices.

Ingredients

For dough:

500 gwheat flour
1baking powder
1 tspsugar
½ teaspoonssalts
2 tbspof melted butter
2eggs
250 mlsour cream

For the filling:

60 gbutter
100 gport
200 gminced meat
2eggs
salt
ground black pepper
1 tbspchopped dill

For coating:

1egg

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