Short Crust Pastry - Beef and Egg Pyrizhky

These are crisp finger-length filled oval pastries, usually served along with a clear soup.  These make an excellent finger food.

YIELD:  About 24 small pastries for hors d'oeuvres, or enough for 10 to 12 side dish servings.

SPECIAL EQUIPMENT: A 3 1/2 inch round cookie cutter.

DOUGH:

1 1/2 cups unbleached all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
7 Tablespoons cold unsalted butter, cut into 1-inch cubes
1 egg yolk
1/3 cup sour cream

BEEF AND EGG FILLING:

4 cloves
2 bay leaves
1/2 small onion
3/4 pound beef chuck, cut into 3/4 inch cubes

1 Tablespoon unsalted butter
1 1/4 cups finely chopped onions
2 Tablespoons sour cream
2 Tablespoons beef broth
2 hard boiled eggs, peeled and finely chopped
3 Tablespoons chopped fresh dill
Salt and freshly ground black pepper to taste

EGG GLAZE:

1 egg yolk beaten with 2 teaspoons water (for sealing and brushing)

Sour cream, for serving (optional)

MAKE THE DOUGH:

HAND METHOD:  Combine the flour, salt, and baking powder in a large mixing bowl.  Scatter the butter over the flour. Using a metal pastry blender or two table knives, cut the butter into the flour until the mixture resembles coarse meal.  In a small bowl, whisk the egg yolk and sour cream together.  Pour the mixture over the flour.  Using a fork or your fingertips, work the mixture until it just holds together.  Gather it together and briefly knead in the bowl until the mixture forms a soft dough.  If the dough feels too dry or crumbly, add just enough cold water to make the dough hold together.  If it feels sticky, add just enough flour to make a soft dough.  Press the dough together to form a cohesive mass.

FOOD PROCESSOR METHOD:  Place the flour, salt, baking powder, and butter in the bowl of a food processor fitted with the metal blade.  Pulse just until the mixture resembles coarse meal.  In a small bowl, whisk the egg yolk and sour cream together.  Pour the mixture over the flour, and pulse until the dough just holds together.  If it feels too dry or crumbly, add a little water and pulse until it holds together.  If it feels sticky, add just enough flour to make a soft dough.  Turn the dough out onto a lightly floured work surface and press it together to form a cohesive mass.

LET THE DOUGH REST:  Divide the dough in half.  Shape each half into a ball, then gently press it into a disk.  Cover with plastic wrap and refrigerate for at least 1 hour.

PREPARE THE FILLING:  Use the cloves to pin the bay leaves to the flat surface part of the onion.  Place the meat and studded onion in a medium saucepan and add enough water to cover.  Bring the mixture to a boil over moderately high heat, skimming the foam from the surface as it forms. Reduce the heat to low, cover, and let simmer until the meat is very tender, about 40 to 45 minutes.  Remove the pot from the heat and drain the meat, discarding the onion and cooking liquid and use it for another use (reserve 2 Tablespoons of broth for the filling).  Allow the meat to cool slightly.

Place the meat in the bowl of a food processor fitted with the metal blade, and process until the meat is finely ground.  Measure out 1 1/4 cups for the filling, and reserve any remaining ground beef for another use.

Heat the butter in a large skillet over moderately low heat.  Add the onions and cook, stirring frequently with a wooden spoon, until very soft and golden brown, about 15 minutes.  Transfer to a medium mixing bowl, and add the ground beef, sour cream, broth, chopped eggs, and dill.  Season with salt and black pepper and mix well with a wooden spoon.  Cover and refrigerate.

ROLL AND CUT THE DOUGH: Work with one piece of dough at a time, keeping the remainder refrigerated.

On a lightly floured surface, roll one piece of dough into a 12-inch circle about 1/8 inch thick.  As you roll, lift up the dough from time to time and sprinkle a light dusting of flour under it to prevent the dough from sticking.

Using the 3 1/2 inch cookie cutter (or the top of a drinking glass), cut out 6 circles.  Gather the dough scraps into a ball and re-roll into a 1/8 inch thick circle.  Cut out as many circles as you can.  Repeat rolling the dough out to a 1/8 inch thickness and cutting out more circles until all the dough is used; you should have about 12 dough circles.  Lightly dust the dough circles with flour, stack them on a plate, cover with plastic wrap, and refrigerate.

Roll and cut the remaining piece of dough to make 12 or so more circles in the same manner, and refrigerate.  Make sure the dough circles are well chilled before filling them.

Preheat the oven to 350º F.  Adjust an oven rack to the middle shelf.  Lightly grease a baking sheet or line it with parchment paper.

ASSEMBLE THE PYRIZHKY: Work with 8 of the dough circles at a time, keeping the remainder refrigerated.

Place 8 dough circles on a lightly floured work surface.  Spread about 1 Tablespoon of the filling over the center of each circle, leaving about a 1-inch margin at the edges.  Lightly brush the edges of the dough with egg glaze.  Bring up the two sides of each circle to meet over the filling, forming an upright half moon shaped purse.  Pinch a 1/4 inch seam along the edges to seal, then lightly press down on the pastry, forming an oval shape. Arrange the pastries seam side down on the prepared baking sheet and cover with a clean towel to prevent them from drying out.

Assemble the remaining pyrizhky in the same manner and place them on the baking sheet.  Lightly brush the pastries with egg glaze.

BAKE THE PYRIZHKY: Place the baking sheet in the oven and bake until the pyrizhky are golden brown, about 25 minutes.  Midway through the baking, rotate the baking sheet to ensure even browning.  Remove the baking sheet from the oven, and let the pastries cool slightly.

Serve the pyrizhky warm or at room temperature, with sour cream on the side if desired.

NOTE:  If you have any leftover filling, use it to top pieces of toast.