Saint Petersburg Pirojk

1- For the pastry: Mix the flour and butter together. Add the egg, water and salt, and then knead to form dough. Cover with cling wrap and leave to stand in a cool place for at least an hour.

2- For the garnish: Heat the oil in a frying pan and add the onion and cabbage. Stir, cover and leave to simmer over a low flame until the vegetables are quite tender. Add the minced meat, salt and pepper. Cook for approximately 3 minutes. Leave to cool. Pour into a container; add the crème fraîche, eggs and dill. Mix well using your hands.

3 – Roll out the cold pastry and cut out 10cm circles. Brush the edges of each circle with the egg wash. Place a spoonful of filling in the middle. Cover with another circle of pastry and press the edges firmly together. Leave to rest for around 30 minutes to prevent the pastry from opening up.

4 – Fry at 170 °C.

Hint : Try adding 1 chopped cooked chicken liver.