Crispy Beef and Potato Puff Pastry Piroshki with Garlic Dip
Ingredients
For the Filling:
Ground beef: 10.5 oz (300g)
White cabbage, shredded: 7 oz (200g)
Rice: 7 oz (200g)
Onions: 2 medium
Carrot: 1 large
Garlic: 4 cloves (divided)
Fresh dill and parsley: 1 bunch each
Eggs: 2 large
Tomato sauce: 2 tablespoons
Butter: 3.5 oz (50g)
Salt: ½ teaspoon
Black pepper: ½ teaspoon
Paprika powder: 1 teaspoon
All-purpose flour: 2.5 oz (70g)
For the Pastry:
Yeast-free puff pastry: 16 oz (450g)
Egg wash: 1 egg
For the Garlic Dip:
Mayonnaise: 2 tablespoons
Pickles, finely chopped: 5 medium
Cheese, grated: 3.5 oz (100g)
Garlic: 1 clove
Salt: ½ teaspoon
Sugar: 1 teaspoon
Black pepper: ½ teaspoon
Fresh herbs to garnish
Instructions
Prepare the Rice
Cook rice according to package instructions
Let cool completely
Make the Filling
Heat olive oil in a large pan
Sauté finely chopped onions and grated carrot until soft
Add ground beef, break up any lumps
Add shredded cabbage, cook until wilted
Mix in cooked rice, minced garlic, and seasonings
Cool completely
Assemble the Piroshki
