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.
- 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.
Serve the pirogues immediately after baking.
You can replace the meat filling with cheese or vegetable stuffing with spices.