Recipe: Piroshki

PIROSHKI

1/2 lb ground beef
1/4 lb bacon, diced
1 onion, chopped
1/2 lb mushrooms, chopped
1 tbsp tomato paste
1 tsp dried thyme leaves
11 tsp salt
1/2 tsp ground black pepper
1/2 cup sour cream
flaky pastry, recipe follows
1 egg
2 tbsp milk

In heavy skillet, brown bacon until crisp. Pour of drippings. Add onion and beef. Saute for 4 minutes until meat has lost its pinkness.

Add mushrooms. Cook until liquid is absorbed. Stir in tomato paste, thyme, salt, black pepper and sour cream. Remove from heat. Cool.

Prepare pastry. Roll out to about 1/4 inch thickness. Cut out 4 inch rounds. Fill each with a rounded tablespoon of filling. Fold pastry over filling.

Place on ungreased baking sheet, pressing edges together with fork. Prick tops. Brush with mixture of egg and milk.
BAke at 400 for 12 to 15 minutes or until pies are evenly golden. Serve hot.

FLAKY PASTRY:
Measure 3 cups all purpose flour into bowl.Cut in 1 cup butter until mixture resembles coarse crumbs. Mix 1 egg with 1 tbsp lemon juice and 4 tbsp ice water. Sprinkle over flour mixture. Toss with fork until dough gathers into a ball. If necessary, add more ice water. 1 tbsp at a time. Chill.