Potato, leek and ham piroshki

Cooking Meat Potato, leek and ham piroshki

Create Russian-style piroshki filled with potatoes, leeks and smoked pork neck.

Lables: Low carb Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Cook the potatoes in a large saucepan of boiling salted water for 16 minutes or until tender. Drain well. Mash until smooth. Cool.
  2. Meanwhile, heat the oil in a frying pan over medium heat. Cook the pork and leek for 3 minutes. Stir in the garlic. Cook for 1 minute. Season with pepper. Transfer pork mixture to a large bowl. Cool for 10 minutes. Add the mash. Season.
  3. Use a pastry cutter to cut eight 13cm discs from pastry. Place 1/4 cup potato mixture in the centre of each disc. Bring sides up and crimp to seal. Transfer to prepared trays. Brush with egg. Bake, swapping trays halfway through cooking, for 25-28 minutes or until golden and cooked through.
  4. Combine the sour cream and mustard in a small bowl. Serve piroshky with sour cream mixture.

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600g Golden Delight potatoes, peeled, chopped
1 tbs olive oil
175 Bertocchi Gold Smoked & Baked Pork Neck, cut into 1 cm peieces.
1 leek, halved, thinly sliced
2 garlic cloves, crushed
4 sheets frozen shortcrust pastry, partially thawed
1 egg, lightly whisked
80ml light sour cream
1 tsp wholegrain mustard
Salad leaves, to serve

Adv

Autors
Preparation time
1:00
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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