Pirojkis
Serve by themselves or as an accompaniment to Borscht.
Pastry;
2 3/4 cups flour
150g butter
2 eggs plus 1 egg yolk – beaten
pinch salt
Make a well in the center of the flour and put all ingredients in. Mix together to form a firm dough. Roll out several times, folding each time.
Filling;
3 eggs
200g cream cheese
100g butter
powdered nutmeg
salt and pepper
parsley
Boil 2 eggs, shell and mince. Blend all ingredients together.
Roll dough and cut into circles – about 8cm diameter. Place a small spoon of filling in each, fold in half and seal. Brush with egg and bake at 200c for about 20 minutes.
