Name: Easy piroshki recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Ingredients: 1 medium potato, peeled, 1cm dice; 1 tbsp olive oil; 1 small brown onion, diced; 1 clove garlic, crushed; 300g beef mince; 1 tsp salt; 1 carrot, grated; 1 cup shredded green cabbage; 2 tsp paprika; 1 tbsp red wine vinegar; 1 tbsp dill, chopped; 1 shallot, finely sliced; 6 sheets frozen puff pastry, defrosted; 1 egg yolk

by Greer Worsley Last updated on 10/06/2020

These tasty little dumplings use store-bought puff pastry and are baked in the oven, saving you time and avoiding the deep-fryer. They make a delicious family-friendly dinner and would be great as finger food at a party. - Greer Worsley

Ingredients

1 medium potato, peeled, 1cm dice
1 tbsp olive oil
1 small brown onion, diced
1 clove garlic, crushed
300g beef mince
1 tsp salt
1 carrot, grated
1 cup shredded green cabbage
2 tsp paprika
1 tbsp red wine vinegar
1 tbsp dill, chopped
1 shallot, finely sliced
6 sheets frozen puff pastry, defrosted
1 egg yolk

Method

Step 1

Place diced potato in a small saucepan and cover with water. Bring to the boil and simmer for 10 minutes until tender. Drain and set aside.
Step 2

Heat oil in a frypan and cook onion for 4 minutes until soft. Add garlic and cook for a further minute. Add mince and salt, and cook, breaking it up with a wooden spoon, until well browned. Add carrot, cabbage, paprika and cooked potato and stir gently to combine. Stir through vinegar, dill and shallot. Set aside to cool. Taste for seasoning and add salt and pepper if necessary.
Step 3

Preheat oven to 180C. Cut four 11cm circles from each sheet of pastry. Take one circle in your hand and place 1-2 tablespoons of beef mixture in the middle. Fold over pastry into a half moon and press the edges together to seal. Set down on the bench and flatten slightly so the seal is across the top of the dumpling. Use kitchen scissors to snip 5-6 cuts into the seal, then lay the flaps down flat in alternating directions, to create a faux-plaited pattern. Place on an oven tray lined with baking paper.
Step 4

Repeat with remaining ingredients. Beat egg yolk with a little water and brush liberally over the dumplings. Bake for 20-25 minutes until golden and puffed.

Recipe Notes

from Australia’s Best Recipes team

Traditional Russian piroshki can have a variety of fillings. This beef, cabbage, potato and dill filling is delicious, but you can experiment with other fillings, including sweet ones.

Use an 11cm scone cutter if you have one. I used a small bowl and cut around it with the tip of a sharp knife.

Recipe and photo by Greer Worsley.