Ground Beef Piroshkis Recipe

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Ground Beef Piroshkis Recipe

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The recipe for these Russian turnovers called Piroshkis was given to me by a cousin. Serve barbecue or sweet-and-sour sauce alongside for extra flavor.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 1/2 pound ground beef
  • 1 tablespoon finely chopped onion
  • 2 tablespoons sour cream
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon prepared mustard
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 3 sheets refrigerated pie pastry (9 inches)
  • Barbecue or sweet-and-sour sauce, optional

Directions

In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the sour cream, dill, salt, mustard, curry and pepper; remove from the heat.
Unfold pastry sheets onto a lightly floured surface; cut into 3-in. circles. Place 1-1/2 teaspoons of beef mixture in the center of each circle. Brush edge of pastry with water; fold circles in half.
Place on greased baking sheets. With a fork, press edges to seal and poke holes in top. Bake at 400° for 10-12 minutes or until golden brown. Serve warm with barbecue or sweet-and-sour sauce if desired. Yield: 2-1/2 dozen.
Originally published as Beef Turnovers in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p34

Nutritional Facts

3 each: 330 calories, 19g fat (8g saturated fat), 25mg cholesterol, 317mg sodium, 31g carbohydrate (3g sugars, 0 fiber), 7g protein.

  • 1/2 pound ground beef
  • 1 tablespoon finely chopped onion
  • 2 tablespoons sour cream
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon prepared mustard
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 3 sheets refrigerated pie pastry (9 inches)
  • Barbecue or sweet-and-sour sauce, optional
  1. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the sour cream, dill, salt, mustard, curry and pepper; remove from the heat.
  2. Unfold pastry sheets onto a lightly floured surface; cut into 3-in. circles. Place 1-1/2 teaspoons of beef mixture in the center of each circle. Brush edge of pastry with water; fold circles in half.
  3. Place on greased baking sheets. With a fork, press edges to seal and poke holes in top. Bake at 400° for 10-12 minutes or until golden brown. Serve warm with barbecue or sweet-and-sour sauce if desired. Yield: 2-1/2 dozen.
Originally published as Beef Turnovers in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p34

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