For the sour cream pastry: 400g plain flour 1 tsp baking powder ½ tsp salt 100g cold butter 2 medium eggs 150ml sour cream For the mushroom filling: 6 spring onions, chopped 50g butter 350g mushrooms, chopped 20g flour 40ml sour cream 3 tbsp fresh dill ¼ tsp allspice 2 hard-boiled eggs, chopped
For the sour cream pastry: Rub the butter into the flour, salt and baking powder. In a separate bowl beat the eggs and combine with the sour cream. Make a well in the flour and add ¾ of the egg and cream mix. Gently combine with the flour, adding more egg mix as required. Knead the dough until smooth, wrap in Clingfilm and refrigerate for 1 hour before rolling out to 5mm thick. Cut rounds about 9cm then fill with a level tablespoon of the mushroom filling. Damp one half of the round and fold into a crescent, crimping the edge. Bake at 190-200° for 15-20 mins. For the mushroom filling: Sauté the spring onions and mushrooms in the butter until golden. Sprinkle on the flour and cook to a sandy texture. Stir in the soured cream, remove from the heat and add the dill, allspice and chopped eggs. Country of origin: Ukraine