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.
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