Savory Meat and Potato Pastries (Pirozhki/Pies)

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These savory meat and potato pastries are a hearty and comforting dish perfect for a snack, lunch, or light dinner. A flaky, buttery crust encases a flavorful filling of ground meat, potatoes, and onions, seasoned with salt and pepper. These pastries are baked until golden brown, offering a satisfying blend of textures and flavors.

Preparation Time:

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour

Ingredients:

For the Pastry:

  • 300g (2 cups) all-purpose flour
  • 1/2 teaspoon baking powder
  • 100g cold butter, cubed
  • 4 tablespoons sour cream or unsweetened yogurt
  • 1 egg yolk

For the Filling:

  • 3 medium onions, chopped
  • 2 medium potatoes, diced
  • 200g ground meat (beef, pork, or a mix)
  • 50ml sunflower oil
  • Salt, to taste
  • Black pepper, to taste

Directions:

  1. Prepare the Pastry:

    • In a large bowl, combine the flour and baking powder.
    • Add the cold, cubed butter to the flour mixture.
    • Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.
    • In a separate small bowl, whisk together the sour cream (or yogurt) and egg yolk.
    • Add the sour cream mixture to the flour mixture and mix until a dough forms.
    • Knead the dough lightly on a floured surface until smooth.
    • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

  2. Prepare the Filling:

    • Heat the sunflower oil in a large skillet over medium heat.
    • Add the chopped onions and sauté until softened and translucent.
    • Add the ground meat and cook, breaking it up with a spoon, until browned.
    • Add the diced potatoes, salt, and black pepper to the skillet.
    • Cook until the potatoes are tender and the flavors are well combined.
    • Remove from heat and let the filling cool slightly.

  3. Assemble the Pastries:

    • Preheat oven to 180°C (356°F).
    • Lightly flour a clean surface.
    • Roll out the chilled dough to a thickness of about 3-5mm.
    • Use a round cookie cutter or a glass to cut out circles from the dough.
    • Place a spoonful of the meat and potato filling in the center of each dough circle.
    • Fold the dough over the filling to form a half-moon shape or pinch the edges to seal the filling completely.
    • Crimp the edges with a fork to seal.

  4. Bake the Pastries:

    • Place the assembled pastries on a baking sheet lined with parchment paper.
    • Brush the pastries with an egg wash (optional) for a golden-brown finish.
    • Bake for 30 minutes, or until golden brown.

  5. Serve:

    • Remove the pastries from the oven and let them cool slightly before serving.
    • Serve warm.

Nutritional Facts: (Approximate values per pastry, based on 8 pastries)

  • Calories: 300-400 kcal
  • Protein: 10-15g
  • Fat: 15-20g
  • Carbohydrates: 30-40g
  • Fiber: 2-3g
  • Sodium: 300-500mg

Tips:

  • Keep the butter cold for a flaky crust.
  • Don’t overwork the dough to avoid a tough pastry.
  • Adjust the seasoning of the filling to your taste.
  • Brush with an egg wash for a golden-brown finish.
  • Let the filling cool slightly before assembling the pastries.

Variations:

  • Add other vegetables to the filling, such as carrots, mushrooms, or peas.
  • Use different meats, such as chicken or sausage.
  • Add herbs and spices to the filling, such as thyme, rosemary, or paprika.
  • Make mini pastries for appetizers.
  • Use a different pastry recipe, such as puff pastry or shortcrust pastry.

Serving Suggestions:

  • Serve as a snack or appetizer.
  • Enjoy as a light lunch or dinner.
  • Serve with a side salad or soup.
  • Pack them for a picnic or lunchbox.

Frequently Asked Questions:

  • Can I use margarine instead of butter?
    • Yes, but butter provides a better flavor and texture.
  • Can I use milk instead of sour cream or yogurt?
    • Yes, but sour cream or yogurt adds a tangy flavor and tenderizes the dough.
  • Can I make the dough ahead of time?
    • Yes, you can make the dough ahead of time and refrigerate it for up to 2 days.
  • Can I freeze the pastries?
    • Yes, you can freeze cooked or uncooked pastries. Thaw them before reheating or baking.
  • How do I prevent the filling from being too watery?
    • Cook the filling until the moisture has evaporated.
  • Can I use other fillings?
    • Yes, you can use various fillings, such as cabbage, mushrooms, or cheese.
  • How do I store leftover pastries?
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