Pyrizhky

                                                                                         

Ingredients:

For the Sour Cream Pastry:

For the Filling:

Preparation:

For the Sour Cream Pastry:

In a large bowl, sift the flour together with the baking powder. Form a well and add in the center the butter.

Using your fingers, combine the butter and flour until the mixture looks like cornmeal.

Meanwhile, combine the eggs, egg yolk, salt and sour cream in a bowl. Whisk to combine, then add just enough of this mixture to the flour to bring it together as a fairly stiff

dough (it mustn't be wet).

Wrap with kitchen foil and place on the fridge to chill for 1 hour.

For the filling:

While the pastry is in the fridge, melt the butter in a pan and fry the onion for around 2 minutes. Stir in the sour cream, chopped beef, dill, salt and black pepper, stir well to

combine.

Take off the heat and set aside to cool down.

Roll out the pastry on a lightly floured surface to about 4 mm thick. Cut into oblongs about 22 x 12 cm. Cut each of these oblongs in half diagonally, then spread a spoon of the

filling over one half, quite going to the edges.

Take the other half of the oblong and use it to cover the filling. Crimp the edges to seal and cut slits in top as steam holes. (we made circles 12 cm diameter, spoon of filling in one

half, formed half moons  crimped the borders and made holes with a fork)

Place the Pyrizhky in a lined baking tray. Whisk the egg yolk and the water together and brush the patties with it.

Bake on a previously pre-heated oven at 180°C for 20 minutes or until puffed and golden. Remove from the oven and serve hot.