Pirozhki

Ingredients:

For the dough:

10g Dried Yeast / 15g Fresh Yeast

50g Water

125g Unsalted Butter (room temp)

200g Plain White Flour

200g Strong Bread Flour

tsp salt

1 Egg

50g Sour Cream

For The Filling:

1 Small Onion (finely chopped)

1 Bunch Chives

15g Butter

250g Savoy Cabbage (finely chopped)

2 Hard boiled eggs (chopped)

Salt and Black Pepper

To Serve:

Beetroot mixed with Sour Cream, Rocket.

Method:

For the Dough:

-Rub the butter into the flour until sand textured

-Mix the yeast into the water.

-Add the egg, sour cream, salt, and the yeast mix.

-Mix to a soft dough and knead for a few minutes until smooth. place in a bowl and leave to prove at room temperature until risen by about 40% (about 1 hour).

For the Filling:

-Gently fry the onion in the butter until soft, then add the cabbage, stir and cover with a lid. Sweat until the cabbage is cooked.

-Add the chives and chopped eggs and season with salt and black pepper.

-Remove from the heat and allow to cool.

-Take the dough , cut into twelve pieces and roll each one out into a 10cm disc.

-Fill each disc with a generous tablespoon of the cabbage mix, moisten the edges and fold over. Pull the bottom layer over the top and crimp like a Cornish Pasty.

-Preheat an oven to 180 degrees C/gas 4.

-Lay the Pirozhki on a lined baking tray and leave to prove for at least 40 minutes.

-Bake in the oven until golden brown (approx 20 minutes)