Sweet-Bean PiroshkiMarcus Nilsson
These palm-size pockets can be frozen for up to a month and fit perfectly in a lunch box.
Recipe information
Total Time
50 minutes
Yield
Makes 4 servings
Ingredients
1 large baking potato, peeled and cut into chunks
3 tablespoons unsalted butter
1 medium onion, peeled and chopped
2 scallions, chopped
3 tablespoons fresh chopped dill
1 teaspoon salt
1/4 teaspoon white pepper (black works, too)
1 15-ounce can kidney beans, drained
2 15-ounce prepared piecrusts
1 large egg, mixed with 1 tablespoon water
Preparation
Step 1
1. Preheat oven to 350°F.
Step 2
2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.
Step 3
3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.
Step 4
4. Stir in the scallions and dill. Remove from heat.
Step 5
5.Add the potato, salt, pepper, and the remaining butter and mash.
Step 6
6. In a bowl, mash the beans. Combine them with the potato mixture.
Step 7
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.
