Sweet Bean Piroshki Recipes
SWEET-BEAN PIROSHKI
These palm-size pockets can be frozen for up to a month and fit perfectly in a lunch box.
Provided by Victoria Granof
Time 50m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F.
- 2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.
- 3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.
- 4. Stir in the scallions and dill. Remove from heat.
- 5.Add the potato, salt, pepper, and the remaining butter and mash.
- 6. In a bowl, mash the beans. Combine them with the potato mixture.
- 7. Cut each piecrust into quarters. Place 2 tablespoons of filling on each. Pull the edges up to meet, pinching to seal. Brush each with the egg mixture; bake for about 20 minutes.
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