If you think about it, piroshkis are the original Hot Pocket. Warm, savory filling inside a crisp, flaky dough, they are the ultimate portable meal. I make these on the mini side, which makes them a great appetizer, but feel free to increase the size and serve them as a unique vegetarian main dish. Other great fillings would be ground beef and onions (the classic meat piroshki), mashed potatoes and onions (another Old Country classic) or a more modern mushrooms/goat cheese/herbs combination.

• ingredients
• 1 stick (1/2 cup) unsalted butter, chilled and cut into small cubes $1
• 2 cups all-purpose flour, plus more for rolling Pantry
• salt Pantry
• 1/4 cup sour cream 1.50 for 8 oz.
• 2 tbsp extra virgin olive oil, plus more for greasing pan Pantry
• 1 medium onion, diced $0.50
• 3 cloves garlic, chopped Pantry
• 1/2 head cabbage, cored and chopped finely $1.50 for a head
• 2 tart apples (Granny Smiths work well), peeled and diced finely $1
• 4 scallions, chopped $1 for a bunch
• 1 handful fresh flat-leaf parsley, chopped finely $1 for a bunch
• 2-3 sprigs fresh dill, chopped $1 for a bunch
• pepper to taste Pantry
• dash of balsamic vinegar Pantry
• 1 egg $1.50 for 12

Total Cost of Ingredients $10

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside.

In a mixing bowl or food processor, combine butter, flour and a generous pinch of salt. Cut together until mixture resembles small peas. Add sour cream and stir to combine a sticky dough. If dough is a little dry, add 1-2 tbsp ice water. Cover dough and refrigerate until ready to use.

Heat olive oil in a large frying pan over medium heat. Add onion and cook just until translucent, 1-2 minutes. Add garlic and cook for another minute.

Lower heat to medium and stir in cabbage, apples and herbs and cook for 12-14 minutes, or until cabbage and apples have completely softened. Season with salt and pepper to taste and stir in a dash of balsamic vinegar. Cook for 1 more minute, then remove from heat and transfer to a clean plate and allow to rest until cool enough to touch.

While cabbage mixture cools, roll dough out on a lightly floured surface until it is about 1/8” thick. Use a floured 4” cookie cutter, cup or bowl (I used a plastic food container, which worked well) to cut the dough into circles. Re-roll scraps and continue cutting until all dough has been used up. You should have 14-16 circles.

Beat the egg with 1/8 cup water to make an egg wash. Use a pastry brush to brush the edge of a dough circle with the egg wash. Place about 2 1/2 tbsp of the apple-cabbage mixture on one half of the dough circle. Fold the other half over and press gently (but firmly) along the edges of the circle to seal it, forming a half-moon. Use the back of a fork to create a scalloped edge along the seal. Transfer to the prepared baking sheet. Repeat with remaining dough circles. You might have a bit of leftover filling. Just eat it—it’s delicious.

Brush the tops of the piroshkis with the egg wash and bake for 15-20 minutes, or until golden brown. Serve warm.

Makes 14-16 smallish piroshkis.