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Beef & Onion Piroshki

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
  • Total Time
    Prep: 30 min. + cooling Bake: 15 min.
  • Makes
    32 appetizers

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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 shredded Havarti cheese
  • 1/4 cup sour cream
  • 2 tablespoons snipped fresh dill
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water

Directions

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 appetizer: 115 calories, 6g fat (2g saturated fat), 18mg cholesterol, 118mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 5g protein.
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