Piroshki

Piroshki

These little meat pies taste good at room temperature, so they’re great for ‘finger food’ parties or picnics.
Piroshki

Pastry:
1 cup drained small curd cottage cheese
1 cup butter (room temperature)
1 1/2 cups flour
1 1/2 cups whole wheat flour (preferably coarse red wheat flour)
1 t. sugar

Blend cheese and butter in mixer; add flours and sugar to make a stiff dough. Wrap in waxed paper and chill at least an hour. Roll 1/8 inch thick between two sheets of waxed paper; cut into 2-inch squares.

Filling:
1 lb. ground beef, browned
2 hard-boiled eggs, chopped
2 t. fresh parsley
1 t. onion powder
Salt & pepper to taste
2 T. sour cream

Mix together and chill. Put a rounded teaspoon of filling on each square of rolled dough. Fold over and mold with fingers to form a flat triangle. Pinch edges well to seal. Place on greased baking sheets (airbake is best, or use parchment paper) and bake at 400 degrees about 20 to 25 minutes, until golden brown.

May freeze, then thaw before baking if desired. Serve warm or room temperature with sour cream for dipping. Makes about 14.

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