Sweet-Bean Piroshki

A delicious Russian-inspired pastry filled with a savory mixture of mashed potatoes, kidney beans, onions, and fresh dill. These hand pies make perfect appetizers or a satisfying light meal.

8 servings

1 hr 2 min

Published October 4, 2025

Ingredients

•1 large large baking potato, peeled and cut into chunks
•3 tablespoons unsalted butter
•1 medium medium onion, peeled and chopped
•2 whole scallions, chopped
•3 tablespoons fresh chopped dill
•1 teaspoon salt
•¼ teaspoon white pepper (black works, too)
•1 can 15-ounce can kidney beans, drained
•2 whole 15-ounce prepared piecrusts
•1 large large egg
•1 tablespoon water

Cooking Instructions

1.
1. Preheat oven to 350°F.
5 min
2.
2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.
20 min
3.
3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.
5 min
4.
4. Stir in the scallions and dill. Remove from heat.
2 min
5.
5.Add the potato, salt, pepper, and the remaining butter and mash.
5 min
6.
6. In a bowl, mash the beans. Combine them with the potato mixture.
5 min
7.
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.
20 min

Ingredients

•1 large large baking potato, peeled and cut into chunks

•3 tablespoons unsalted butter

•1 medium medium onion, peeled and chopped

•2 whole scallions, chopped

•3 tablespoons fresh chopped dill

•1 teaspoon salt

•¼ teaspoon white pepper (black works, too)

•1 can 15-ounce can kidney beans, drained

•2 whole 15-ounce prepared piecrusts

•1 large large egg

•1 tablespoon water

Cooking Instructions

1. Preheat oven to 350°F.

5 min

2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.

20 min

3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.

5 min

4. Stir in the scallions and dill. Remove from heat.

2 min

5.Add the potato, salt, pepper, and the remaining butter and mash.

5 min

6. In a bowl, mash the beans. Combine them with the potato mixture.

5 min

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.

20 min