Name: Beef & Onion Piroshki
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 32 servings
Cuisine: Europe, Russian
Ingredients: 1 pound lean ground beef (90% lean); 1 cup finely chopped sweet onion; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup chopped fresh spinach; 1 cup shredded Havarti cheese; 1/4 cup sour cream; 2 tablespoons snipped fresh dill; 1 package (17.3 ounces) frozen puff pastry, thawed; 1 large egg; 1 tablespoon water

When I lived in Seattle, one of my favorite places was a small stand that sold piroshki—Russian stuffed pocket sandwiches. Whenever I’m missing my former town, I make my own batch. —julie merriman, Seattle, Washington

Ingredients

1 pound lean ground beef (90% lean)

1 cup finely chopped sweet onion

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chopped fresh spinach

1 cup shredded Havarti cheese

1/4 cup sour cream

2 tablespoons snipped fresh dill

1 package (17.3 ounces) frozen puff pastry, thawed

1 large egg

1 tablespoon water

Instructions

1 In a large skillet, cook the beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; crumble beef; drain. Cool to room temperature.

2 Stir the spinach, cheese, sour cream and dill into the beef mixture. On a lightly floured surface, roll a puff-pastry sheet into a 12-in. square. Cut into sixteen 3-in. squares. Repeat with remaining sheet.

3 Spoon 1 tablespoon beef mixture onto the center of each square. Fold dough over filling, forming a triangle; press edges with a fork to seal. Transfer to greased baking sheets. Whisk egg and water; brush over tops. Bake at 400° until golden brown, 14-16 minutes.