Pirozhki with rice, eggs and spring onions

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.