Piroshki Filling: Beef and Pork

Name: Piroshki Filling: Beef and Pork
Yield: Makes 1½ cups (375 ml); enough for 75 turnovers
Ingredients: 1 small onion, finely chopped; ¼ pound (120 g) lean ground beef; 2 tablespoons (30 g) unsalted butter; 1 teaspoon kosher salt; Freshly ground black pepper, to taste; ¼ pound (120 g) lean ground pork; 2 tablespoons coarsely chopped dill; 1 hard-boiled egg, coarsely chopped

Preparation info

Makes 1½ cups 375 ml ) ; enough for
75
turnovers

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Ingredients

2 tablespoons (30 g) unsalted butter
1 small onion, finely chopped

Main course
Pastry
Snack
Bread
Gluten-free

Method

In a medium frying pan, melt the butter over low heat. Stir in the onion, beef, and pork. Cook, stirring occasionally, until the meat is no longer pink and the onions are soft, about 5 minutes. Stir in the dill, salt, and pepper. Cook for 2 minutes. Stir in the egg. Remove from the heat and allow to cool.