INGRID’S BEEF AND EGG FILLED PIROSHKI
Makes 35 little pies
1 teaspoon unsalted butter
1 small onion, finely chopped
8 ounces extra-lean ground beef, crumbled
1/4 cup beef broth
2 hard-boiled eggs, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon minced fresh dill
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Preheat oven to 375 degrees. In a large skillet, heat butter over medium heat. When it foams, add onion and sauté 2-3 minutes, or until translucent. Add beef and cook, stirring, until lightly browned, about 4-5 minutes. Add broth, eggs, salt, pepper and dill; cook 1-2 minutes, stirring. Remove from heat and let cool to room temperature.
On a lightly floured board, roll out puff pastry dough into 1/4-inch-thick sheet. Using a biscuit cutter, cut out 4-inch circles. Place 1 tablespoon filling in center of each circle. Using a small pastry or paint brush, brush a little beaten egg along edges. Fold over, making a half circle, and pinch edges together to seal. Set aside. Repeat until all filling is used.
Brush top of each piroshki with some of remaining egg. Place on baking sheet and bake 30 minutes, or until golden. Serve as an appetizer or an accompaniment to soup.