Pyrizhky (Ukrainian Meat Patties) is a traditional Ukrainian recipe for a classic meat pattie or pasties made from sour cream pastry an filled with a mix of onions, beef, sour cream and herbs. The full recipe is presented here and I hope you enjoy this classic Ukrainian version of: Ukrainian Meat Patties (Pyrizhky).
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Pyrizhky (also known as Pyrohy or Piroshki) are classic Ukrainian meat patties, often served as an accompaniment to soups and stews that, in some sense are the Ukrainian version of Cornish pasties.
Whilst the pastry is resting in the refrigerator melt the butter in a pan and use to fry the onion for about 2 minutes. Stir-in the sour cream, chopped beef, dill, salt and black pepper and stir to combine. Take off the heat and set aside to cool.
Roll out the pastry on a lightly-floured work surface to a bout 3 or 4 mm thick. Cut into oblongs about 22 x 12 cm. Cut each of these oblongs in half diagonally then spread a rounded tablespoon of the filling over one half of the divided oblong, hot quite going to the edges. Take the other half of the oblong and use to cover the filling. Crimp the edges to seal and cut slits in the top as steam holes.
Transfer the pyrizhky to a lightly-greased (or lined) baking tray. Whisk the egg yolk and the water together and use to glaze the tops of the pasties. Transfer to an oven pre-heated to 210°C and bake for about 15 minutes, or until puffed and golden. Remove from the oven and serve hot either as a snack or as an accompaniment to soup dishes.
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