Serves 2
40 min
Eastern European-Inspired Beef Piroshki with Chive Sour Cream
Recipe GLPRfcb9d2906a4536
Crispy, golden-brown pastry pockets filled with a savory beef, cabbage, and carrot mixture, seasoned with smoked paprika and dill. Served with a cool, creamy sour cream dip infused with fresh chives. Perfect as a satisfying main course with Eastern European flair.
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Ingredients
340 g Pizza dough
2 tbsp All-purpose flour, for dusting
250 g Ground beef
56 g Green cabbage, shredded
56 g Yellow onion, chopped
1 unit Carrot, peeled and grated
2 cloves Garlic, cloves, minced
1 tbsp Red wine vinegar
1 tbsp Smoked paprika-garlic blend
1 tsp Dill-garlic spice blend
⅛ tsp Salt, to taste
⅛ tsp Black pepper, to taste
1 unit Egg, for wash
2 unit Sour cream
7 g Fresh chives, thinly sliced
Directions
Preheat oven to 400°F. Dust both sides of the pizza dough with flour and divide into 2 equal pieces on a well-floured surface. Stretch each piece into a 5-by-8-inch oval shape. Place on a parchment-lined baking sheet and let rest for 8–10 minutes.
While dough rests, peel the carrot and grate it. Peel the garlic cloves and mince or grate them. In a small bowl, whisk together the egg with 2 tablespoons of water; this is your egg wash for sealing the pastries.
Heat a large non-stick skillet over medium-high heat. Add the ground beef, shredded cabbage, chopped onion, and grated carrot. Cook, breaking the beef into small pieces as it browns, until no pink remains and vegetables begin to soften, about 4–5 minutes. Drain and discard excess fat from the pan.
Add the red wine vinegar, minced garlic, smoked paprika-garlic blend, and dill-garlic spice blend to the beef mixture. Stir constantly until fragrant, about 1 minute. Season with salt and black pepper to taste. Remove from heat and let cool for 5 minutes.
With floured hands, stretch each dough piece into a larger oval shape. Using a slotted spoon, spoon the cooled beef filling onto one half of each dough oval. Fold the dough over the filling, then crimp the edges firmly to seal. Brush the entire surface with egg wash and make one small slit on top of each piroshki with a sharp knife.
Bake the piroshki in the center of the oven until golden brown, 18–22 minutes. While baking, thinly slice the fresh chives and stir them into the sour cream in a small bowl. Season the chive sour cream with a pinch of salt.
Remove piroshki from the oven and let cool for 3–4 minutes before serving. Place on plates, cut in half if desired, and serve with the chive sour cream alongside for dipping.
