Russian Pirozhki

This is a recipe given to me by my friend Bill Frisch way back when I was in college. RIP Mr. Bill.

PLAIN poppin' can biscuits (20) - the plainest you can find. Nothing layered or special buttery
4 Tablespoons butter
3 cups chopped onion
1.5lb. lean ground beef
3 hard cooked eggs
3 Tablespoon dill
2 teaspoon salt
1/2 teaspoon pepper
**************************

Melt butter and saute onion until soft, add meat and break up as it cooks.

As the meat cooks, roll out the biscuits into circles, roughly 4 inches wide. Use flour as needed to keep from sticking.

Chop the eggs well. When meat is done, mix together. Add spices. Preheat oven to 400*.

Re-stretch circles if you need to. Put a scant less than 1/4 cup of meat mixture into each circle and seal. Crimp edges with a fork.

Lay side by side on a buttered cookie sheet or a baking stone (no buttering needed there). Bake about 20 minutes or until nicely browned. You can also deep fry them, if you'd prefer.

Eat plain or dip in horseradish sauce. Yum! Recipe makes 20 large pirozhki. These are big too, with side dishes, 2 or 3 is enough for a meal.

Good cold too! Easy pack and go lunch!

Hard Boil some eggs.

Cook your meat with onions, breaking it up small. 

Simple Pop Can biscuits.

Roll them out with a little flour, so they don't get too sticky.

Try to keep them round. 

About 4 inches, 10cm wide.

Roll out the whole package of biscuits. 

Finely chop the hard boiled eggs.

Keep going...

That's about right!

When meat is done, mix in the eggs and spices. 

A little less than 1/4 cup for each biscuit round.

Fold over to match ends of circle.

Seal with a fork.

Looks nice!

Bake on parchment paper, baking stone or buttered cookie sheet. 

I like to brush them with a little melted butter to make them look pretty. 

Delicious!