Crispy Beef and Potato Puff Pastry Piroshki with Garlic Dip

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

Roll out puff pastry
Cut into 4-inch circles
Place filling in center
Seal edges with egg wash
Create steam vents
Bake
Preheat oven to 400°F (200°C)
Brush with egg wash
Bake 20-25 minutes until golden brown
Prepare the Dip
Mix all dip ingredients
Refrigerate until serving
Timing

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 12-15 piroshki
Nutritional Information
(Per piroshki)
Calories: 320
Protein: 8g
Carbohydrates: 28g
Fat: 20g
Fiber: 2g
Sodium: 380mg
Tips and Tricks

Keep puff pastry cold until ready to use
Don’t overfill the pastries
Ensure filling is completely cool before assembling
Seal edges thoroughly to prevent leakage
Let rest 5 minutes before serving
Variations
Substitute ground chicken or turkey for beef
Make vegetarian with mushrooms and potatoes
Use phyllo dough instead of puff pastry