For the dough
- 420 g flour
- 200 g sour cream
- 160 g butter cold
- 2 tablespoon sugar
- 1 teaspoon baking powder
- In a large bowl, sift the flour. Add 1 teaspoon baking powder, 1 tablespoon sugar, and a pinch of salt. Mix well.
- Cut the 160 g cold butter into small cubes and add it to the flour mixture.
- Rub the butter into the flour with your fingers until the mixture looks like coarse crumbs.
- Add the 200 g sour cream and quickly bring the dough together. Do not overmix.
- If the dough feels too soft, chill it in the refrigerator for 15–20 minutes.
- Divide the dough into portions and roll it out on a lightly floured surface.
- Place the filling of your choice in the center and shape the pirozhki.
- Arrange the pirozhki on a baking tray lined with parchment paper.
- Whisk 1 egg with 1–2 tablespoons of milk and brush the tops of the pastries.
- Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, until golden brown.
