Sweet-Bean Piroshki

Ingredients for Sweet-Bean Piroshki

• 1 large baking potato, peeled and cut into chunks

• 3 tablespoons unsalted butter

• 1 medium onion, peeled and chopped

• 2 spring onions, chopped

• 3 tablespoons fresh chopped dill

• 1 teaspoon salt

• 1/4 teaspoons white pepper (black works, too)

• 1 425g can kidney beans, drained

• 60g prepared piecrusts

• 1 large egg, mixed with 1 tablespoon water

How to make Sweet-Bean Piroshki

1. Preheat oven to 177°C.

2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.

3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.

4. Stir in the spring onions and dill. Remove from heat.

5.Add the potato, salt, pepper, and the remaining butter and mash.

1. In a bowl, mash the beans. Combine them with the potato mixture.

2. Cut each piecrust into quarters. Place 2 tablespoons of filling on each. Pull the edges up to meet, pinching to seal. Brush each with the egg mixture; bake for about 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.