| Description | | Potato pirozhki with tender meat filling, they were a dream of foreign guests in Russian even in 17th century. |  | | Method | | Peel big potatoes and grate them finely, squeeze the juice, add an egg, salt and some flour and knead dough. Shape small pies and put inside the filling made from mincemeat, onion, pepper and sour cream. Roll the pies in flour, then in a beaten egg and breadcrumbs. Fry in oil until golden. Put in pan, pour over sour cream and cover. Put in a preheated oven for 20 minutes.
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| | Ingredients | | 1 ea potatoes.1 ea egg.salt.flour.200 g mincemeat.1 ea onion.ground pepper.bread crumbs.fat.sour cream. |
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