Quick Flaky Piroshkis
|Frozen patty shells||10 Ounce, thawed (1 Package)|
|Lean ground beef||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Mushrooms||1⁄4 Pound, chopped|
|Soy sauce||2 Tablespoon|
|Hard-cooked eggs||2 , chopped|
Let patty shells thaw at room temperature.
Meanwhile, crumble beef into a wide frying pan over medium-high heat; cook, stirring often, until well browned (about 5 minutes).
Add onion, garlic, and mushrooms and cook, stirring often, until onion is soft (about 10 more minutes).
Stir in soy, scraping pan to loosen browned bits; remove from heat.
Stir in eggs and season mixture to taste with pepper.
On a lightly floured board, roll each shell out to a 7-inch circle; spoon 1/6 of the meat mixture onto center.
Beat egg white lightly, then use to moisten edges of pastry.
Bring edges to center and pinch firmly to seal; flute edge.
Place piroshkis on an ungreased baking sheet, seam side up.
Pierce tops in several places.
Bake, uncovered, in a 450° oven for about 20 minutes or until golden.