Sweet-Bean Piroshki

Ingredients

• •1 large large baking potato, peeled and cut into chunks
• •3 tablespoons unsalted butter
• •1 medium medium onion, peeled and chopped
• •2 whole scallions, chopped
• •3 tablespoons fresh chopped dill
• •1 teaspoon salt
• •¼ teaspoon white pepper (black works, too)
• •1 can 15-ounce can kidney beans, drained
• •2 whole 15-ounce prepared piecrusts
• •1 large large egg
• •1 tablespoon water

Cooking Instructions

1. 1.

   1. Preheat oven to 350°F.

   5 min

2. 2.

   2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.

   20 min

3. 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.

   5 min

4. 4.

   4. Stir in the scallions and dill. Remove from heat.

   2 min

5. 5.

   5.Add the potato, salt, pepper, and the remaining butter and mash.

   5 min

6. 6.

   6. In a bowl, mash the beans. Combine them with the potato mixture.

   5 min

7. 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.

   20 min