Pirojki (pirozhki)

Instructions

1. Dissolve the yeast and sugar in the lukewarm milk and let rest for 5 minutes.
2. Mix the flour and salt, then add the yeasted milk, the beaten eggs and the melted butter. Knead for 10 minutes until you get a smooth, elastic dough.
3. Let rise for 1 hour in a covered bowl, until doubled in volume.
4. Sauté the chopped onion, add the meat and cook until browned. Season, add the mashed hard-boiled eggs and the dill, then let cool.
5. Divide the dough into 12 portions, flatten them into discs and fill with the filling.
6. Pinch the edges closed and arrange the pirojki, seam side down, on a paper-lined tray.
7. Let rise for 20 minutes, then brush with a mixture of egg yolk and milk.
8. Bake at 200 °C for 18 to 20 minutes, until nicely golden.