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5 from 4 votes

Savoury Mince Baked Pirozhki

These small pies are perfect to take along on a picnic.
Author: an original recipe from Lavender and Lime

Ingredients

for the mince

  • 10 mls olive oil
  • 1 medium onion peeled and finely diced
  • 1 clove garlic crushed
  • 250 g ground beef
  • Salt and freshly ground black pepper to season
  • 20 g tomato paste
  • 2.5 mls Worcestershire sauce
  • 400 g tin tomatoes
  • 1 medium carrot
  • 125 mls red wine
  • 50 g frozen peas

for the sour cream pastry

  • 190 g flour plus extra for dusting
  • 1.25 mls flaked or fine salt
  • 1.25 mls baking powder
  • 100 g butter cubed
  • 1 egg yolk lightly beaten
  • 85 g sour cream

for the pirozhki

  • 1 large egg yolk
  • 5 mls milk

Instructions

for the mince

  • Place the oil into a large pot and heat over a medium to high temperature
  • Add the onion and
  • Add the garlic and
  • Add the beef a bit at a time and brown
  • Season to taste and then add the tomato paste and Worcertershire sauce
  • Stir to combine before adding the tin tomatoes
  • Break the tomatoes up using a wooden spoon before adding the carrots
  • Stir to combine and then add the red wine
  • Bring to the boil and then reduce the heat and simmer until the carrots are nearly soft
  • Add the peas and cook until they have completely defrosted
  • Adjust the seasoning and place into a sieve
  • Place the sieve over a bowl and leave to drain and cool

for the sour cream pastry

  • Place the flour, salt and baking powder into a large mixing bowl
  • Add the butter and rub in using your fingertips until it resembles coarse bread crumbs
  • Place the egg yolk and sour cream into a small mixing bowl and whisk to combine
  • Add to the flour and stir in using a spatula
  • Turn out onto a lightly floured surface and knead gently to bring the dough together
  • Shape into a disc and cover with cling film
  • Place into the fridge for an hour to rest

for the pirozhki

  • Preheat the oven to 175┬░Celsius
  • Place your dough onto a lightly floured surface and roll to 3mm thick
  • Cut to 8cm rounds
  • Roll out to 10cm rounds
  • Place a tablespoon of the filling into the centre of each round
  • Fold the edges to create a half circle and press firmly to seal
  • Crimp using a fork
  • Place onto a lined baking sheet
  • Place the egg yolk and milk into a small mixing bowl and whisk to combine
  • Brush the top of each pastry with the egg wash
  • Bake for 25 minutes and serve

Notes

My recipe made 14