Create Russian-style piroshki filled with potatoes, leeks and smoked pork neck.
- 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.
- 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.
- 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.
- Combine the sour cream and mustard in a small bowl. Serve piroshky with sour cream mixture.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set