Pirozhki

Ingredients

Active dry yeast

1 packet (2 1/4 teaspoons)

Granulated sugar

1 tablespoon

Milk

1 cup, warmed

All-purpose flour

3 to 4 cups

Salt

1 teaspoon

Unsalted butter

1/4 cup, melted

Egg

1, beaten (for dough and egg wash)

Ground beef

1 pound

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Black pepper

to taste

Sour cream

for serving (optional)

Instructions

1. In a small bowl, dissolve the active dry yeast and sugar in warm milk. Let it sit for about 5 minutes until it becomes frothy and bubbly, indicating the yeast is activated.
2. In a large mixing bowl, combine 3 cups of all-purpose flour and salt. Create a well in the center, then pour in the yeast mixture, melted butter, and beaten egg. Mix until a dough begins to form.
3. Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, gradually add more flour as needed.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. While the dough is rising, prepare the filling. In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned and the onion is softened, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and let the filling cool.
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a small circle, about 4 inches in diameter.
8. Place a generous spoonful of the beef filling in the center of each dough circle. Fold the dough over the filling, pinching the edges to seal securely. Place the filled pirozhki seam-side down on the prepared baking sheet.
9. Brush the tops of the pirozhki with the beaten egg wash for a golden finish.
10. Bake in the preheated oven for 20-25 minutes, or until the pirozhki are golden brown.
11. Serve warm with sour cream on the side for a delightful contrast.