Sweet-Bean Piroshki
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 2 scallions, chopped
- Carbohydrate 144 g(48%)
- Cholesterol 69 mg(23%)
- Fat 65 g(100%)
- Fiber 10 g(41%)
- Protein 16 g(32%)
- Saturated Fat 26 g(132%)
- Sodium 1212 mg(50%)
- Calories 1217
Preparation 1. Preheat oven to 350°F. 2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside. 3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes. 4. Stir in the scallions and dill. Remove from heat. 5.Add the potato, salt, pepper, and the remaining butter and mash. 6. In a bowl, mash the beans. Combine them with the potato mixture. 7. Cut each piecrust into quarters. Place 2 tablespoons of filling on each. Pull the edges up to meet, pinching to seal. Brush each with the egg mixture; bake for about 20 minutes.
Preparation 1. Preheat oven to 350°F. 2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside. 3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes. 4. Stir in the scallions and dill. Remove from heat. 5.Add the potato, salt, pepper, and the remaining butter and mash. 6. In a bowl, mash the beans. Combine them with the potato mixture. 7. Cut each piecrust into quarters. Place 2 tablespoons of filling on each. Pull the edges up to meet, pinching to seal. Brush each with the egg mixture; bake for about 20 minutes.
