Piroshki (A Savoury, Filled Pastry)

Ingredients

• 2 tablespoons butter 
• 3 tablespoons butter 
• 4 tablespoons butter 
• 1 cup cheese grated canned (you can sub gouda or cheddar)
• 4 ounces cream cheese cooked softened mashed (or 1 medium potato, and )
• 1  eggs 
• 1  egg yolk for pastry (for egg wash )
• 2 cups flour 
• 3 tablespoons dill dried fresh minced (or)
• 2  spring onion minced
• 0.8 lb ground beef 
• 2  hardboiled eggs minced
• 4 tablespoons water 
• 1 teaspoon juice of lemon fresh
• 1 lb mushrooms minced
• 1 pinch nutmeg grated
• 1 large onion chopped
• 1 medium onion minced
• 2 medium onion minced
• 1 lb potatoes 
• 0.3 teaspoon salt 
• 8 servings salt and pepper 
• 0.8 cup butter unsalted chilled
• 2 tablespoons water 

Equipment

• frying pan
• baking sheet
• oven
• knife
• whisk
• blender
• plastic wrap

Directions

1. Cut butter into pieces.
2. Combine flour, butter, and salt using a knife or pastry blender.
3. Sprinkle with 4 tablespoons ice water.Form into ball as you would pie dough.May need to add remaining 2 tablespoons water.Wrap in plastic wrap and refrigerate for 1 hour.
4. Place pastry dough on floured board; roll out into rectangle.Fold over into thirds.
5. Roll out again into rectangle.Continue rolling and folding five times.Rewrap in plastic; return to refrigerator for 1 hour.Preheat oven to 400F.Grease baking sheet.
6. Roll dough out to 1/8-inch thickness.
7. Cut dough using 3 -inch round cutter.
8. Place about 1 tablespoon of filling on each pastry circle.Fold dough over making half moons; press together edges together using ice water to seal.
9. Place pies on baking sheet.
10. Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
11. Bake about 30-40 minutes or until golden brown.For Meat Filling: saut onion in 2 tablespoons butter until soft.
12. Add ground beef and sear until light gravy forms.
13. Let cool.
14. Mix in egg, dill, salt and pepper.For Potato Filling: Fry the onions in the butter until soft and golden-brown.Boil the potatoes in their jackets, then peel and mash them.
15. Let cool slightly.Season with plenty of salt and pepper and mix in the onions and egg.For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
16. Add the lemon juice, salt, pepper, and nutmeg.Continue to cook, stirring until nearly all the moisture is evaporated.Cool mixture slightly and mix in cream cheese or mashed potato.I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.Note: these pastries are very good made with phyllo pastry, too.