Layered Meat Pirozhki (Svižnye)

1. 1 Ground pork and beefpack 500 g ≈ $7.01 115 g
2. 2 Onions≈ $1.60 per kg 70 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Wheat flour 90 g
5. 5 Butterpack 180 g ≈ $1.58 12 g
6. 6 Sunflower oil 8 ml
7. 7 Dried oregano 3 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion² and garlic³, mix with the ground¹ meat, salt, black pepper, and oregano.

2. Combine 50 ml of boiling water with flour, stir quickly, and knead into a soft dough. Cover and let rest for 20 minutes.

3. Roll the dough into a thin sheet (2–3 mm thick), brush with melted butter⁵.

4. Spread the meat mixture thinly over half the dough, leaving the edges bare, then fold over and pinch the edges to seal.

5. Make a few slits on top to let steam escape.

6. Heat a skillet with sunflower oil, fry the pirozhki under a lid on medium heat for 7 minutes until golden brown.

7. Flip and fry another 7 minutes until the filling is fully cooked—no pink inside, juices clear. Cut into serving pieces.