Minced Meat Piroshki

1. Mix flour and salt. Crumble the yeast into 80 ml lukewarm water and dissolve. Add to the flour along with butter and egg. Knead everything with the dough hooks of a hand mixer into a smooth dough. Cover and let rise in a warm place for 45 min. Peel garlic and press through a garlic press. Peel onion and finely dice. Heat oil in a large pan. Sauté garlic and onion for 2 min. Add minced meat and fry for 3 min. Squeeze out sauerkraut and add to the minced meat with caraway seeds and paprika powder. Allow the mixture to cool down, then stir in sour cream and season with salt and pepper.
2. Preheat the oven to 220 °C. Line a baking tray with baking paper. Knead the dough thoroughly again and roll it out to a thickness of ½ cm. Cut out 12 circles (10 cm Ø), brush lightly with water, place the filling in the center. Fold dough over the filling and press the edges firmly together. Press with a fork and place on the baking tray. Whisk egg yolk with 1 tbsp water until smooth and brush evenly over the Piroschki. Bake in the oven for approx. 20 min. until golden brown. Serve with sour cream.

Enjoy your meal!