Eastern European-Inspired Beef Piroshki
with Chive Sour Cream
Piroshki are delightful – they're golden pockets of joy filled with a savoury mix of ground meat, onions and spices, all wrapped in pillowy soft dough. These scrumptious pastries can be baked or fried, delivering a burst of flavour with every bite. Perfect for any occasion, enjoy them warm with a dollop of sour cream for an extra zing.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
7 g
Chives
2 unit(s)
Sour Cream
(Contains Milk)
56 g
Green Cabbage, shredded
1 unit(s)
Carrot
2 unit(s)
Garlic, cloves
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
56 g
Yellow Onion, chopped
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Egg
(Contains Egg)
Not included in your delivery
2 tbsp
All-Purpose Flour*
(Contains Gluten)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
- Stretch each piece of dough into a 5-x8-inch round or oval shape.
- Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: Use 2 baking sheets for 4 ppl).
- Peel, then grate carrot.
- Peel, then mince or grate garlic.
- Whisk together egg and 2 tbsp (4 tbsp) water together in a small bowl. Set aside. (NOTE: This is your egg wash for the outside of the piroshki.)
- Heat a large non-stick pan over medium-high heat.
- When hot add beef, cabbage, onions and carrot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat. Add vinegar, garlic, Smoked Paprika-Garlic Blend and Dill-Garlic Spice Belnd and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
- Set aside to cool slightly, 5 min.
- With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)
- Using a slotted spoon, top one half of each piroshki with beef mixture.
- Fold dough over filling, then crimp edges to seal.
- Brush egg wash over each piroshki, then make one small slit on the top of each piroshki using a knife.
- Bake piroshkis in the middle of the oven until golden-brown, 18-22 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice chives.
- Add sour cream and chives to another small bowl. Season with salt, then stir to combine.
- Allow piroshkis to cool slightly before serving, 3-4 min.
- Divide piroshkis between plates and cut in half, if desired.
- Serve chive sour cream alongside for dipping.