Pirozhki with rice, eggs and spring onions

  • Serves: 25
  • Prep: 10 mins
  • Cook: 20 mins

Ingredients

  • Shortcrust pastry (rolled)
  • 100g cooked rice
  • 2 hard-boiled British Lion eggs, finely chopped
  • 2 spring onions, chopped
  • A handful of fresh parsley
  • 1 tbsp olive oil
  • Thick Greek style yogurt, to serve

Method

  1. In a mixing bowl mix the cooked rice with the chopped hard-boiled eggs, finely chopped parsley and spring onions. 
  2. Unroll the shortcrust pastry and using a cookie cutter, cut out the circles. 
  3. Slightly stretch each one before putting a teaspoon of stuffing in it. Fold in two, pinch in the middle and then keep going round the edges, pinching as you go, to seal it as a mini-envelope.
  4. Place the pirozhki on two trays covered with the oiled foil, and cook in the oven at 180C for about 15-20 minutes, until the pastry is golden.
  5. Serve with the soured cream or thick Greek style yogurt

They are lovely hot, but are also nice cold with a flask of hot tea.

 

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4 / 5 rating (9 votes)

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