Makes about 24
2 cups sifted plain flour
1/2 teaspoon low sodium salt
1/3 cup rapeseed oil
1 teaspoon olive oil
1 egg yolk (for dough)
1 egg, lightly beaten (for egg wash)
8 tablespoons ice water
450g mushrooms, sliced
3/4 cup minced onions
1 tablespoon olive oil
2 hard-boiled egg yolks
3 tablespoons low fat crème fraîche
4 tablespoons bread crumbs
1/2 teaspoons low sodium salt
Dash of cayenne pepper
Preheat the oven to 205°C.
Brush a baking tray with the olive oil.
For the filling
Heat the olive oil in a nonstick pan.
Cook the onions and mushrooms in the oil on a medium heat for 15 minutes.
Remove the pan from the heat.
Place the mushroom mixture in a large bowl, add hard-boiled egg yolks and mix together.
Stir in the crème fraîche, bread crumbs, salt and cayenne pepper.
For the dough
In a large bowl, sift the flour and salt together.
Work the rapeseed oil into the flour by hand.
In another bowl, beat the egg yolk and water together and add to the flour mixture.
Mix lightly and form the dough into a ball.
Roll out the dough 1/8 inch thick and cut into three-inch circles.
Add a tablespoon of filling to the centre of the circle.
Brush the inside edges of the circle with the egg wash.
Fold over into a half-moon and press the edges together, using the egg wash to bind.
Place piroshki on the baking tray.
Bake in the oven for about 15 minutes, until browned.