Beef & Onion Piroshki Recipe

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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.
TOTAL TIME: Prep: 30 min. + cooling Bake: 15 min.
MAKES:32 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 15 min.
MAKES: 32 servings

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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 (4 ounces) Havarti cheese
  • 1/4 cup sour cream
  • 2 tablespoons snipped fresh dill
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water

Directions

  1. In a large skillet, cook the beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; 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° for 14-16 minutes or until golden brown. Yield: 32 appetizers.
Originally published as Beef & Onion Piroshki in Taste of Home Christmas Annual Annual 2013, p11

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