Beef & Onion Piroshki by Taste of Home Editorial Team

Imported from tasteofhome.com by @laleshii
Easy
·
Prep 30m
Cook 15m
· 45m total

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

Best enjoyed as Main

Ingredients

for
servings
  • 1 lb lean ground beef, 90% lean
  • 1 cup onion, finely chopped sweet
  • 2 cloves Garlic, minced
  • 1/2 tsp Salt
  • 1/4 tsp pepper
  • 1 cup spinach, chopped fresh
  • 1 cup Havarti cheese, shredded
  • 1/4 cup Sour cream
  • 2 tbsp fresh dill, snipped
  • 1 puff pastry, package frozen, thawed
  • 1 large egg
  • 1 tbsp Water
Nutrition Facts
1
Amount per serving
Calories
48
% DV*
Total Fat 3g 4%
Saturated Fat 2g 8%
Unsaturated Fat 1g
Sodium 74mg 3%
Total Carbs 1g 0%
Dietary Fiber 0g 1%
Sugars 0g 1%
Protein 4g 8%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 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. 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. 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.