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1
For pastry: Cut butter into pieces.
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2
Combine flour, butter, and salt using a knife or pastry blender.
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3
Sprinkle with 4 tablespoons ice water.
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4
Form into ball as you would pie dough.
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5
May need to add remaining 2 tablespoons water.
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6
Wrap in plastic wrap and refrigerate for 1 hour.
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7
Place pastry dough on floured board; roll out into rectangle.
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8
Fold over into thirds.
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9
Roll out again into rectangle.
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10
Continue rolling and folding five times.
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11
Rewrap in plastic; return to refrigerator for 1 hour.
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12
Preheat oven to 400u00b0F.
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13
Grease baking sheet.
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14
Roll dough out to 1/8-inch thickness.
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15
Cut dough using 3 1/2-inch round cutter.
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16
Place about 1 tablespoon of filling on each pastry circle.
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17
Fold dough over making half moons; press together edges together using ice water to seal.
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18
Place pies on baking sheet.
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19
Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
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20
Bake about 30-40 minutes or until golden brown.
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21
For Meat Filling: saute onion in 2 tablespoons butter until soft.
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22
Add ground beef and sear until light gravy forms.
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23
Let cool.
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24
Mix in egg, dill, salt and pepper.
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25
For Potato Filling: Fry the onions in the butter until soft and golden-brown.
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26
Boil the potatoes in their jackets, then peel and mash them.
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27
Let cool slightly.
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28
Season with plenty of salt and pepper and mix in the onions and egg.
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29
For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
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30
Add the lemon juice, salt, pepper, and nutmeg.
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31
Continue to cook, stirring until nearly all the moisture is evaporated.
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32
Cool mixture slightly and mix in cream cheese or mashed potato.
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33
I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
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34
Note: these pastries are very good made with phyllo pastry, too.
