Stuffed russian-y goodness

I made piroshki this weekend. I saw a post in food_porn that made me drool and went recipe hunting. For a first time, they came out really nice!

MEAT FILLING:

1 large onion, finely chopped
bacon, cubed with the fat trimmed off
flank steak, minced
half a small white cabbage, finely sliced
olive oil
salt
pepper
paprika
chili powder
mustard seeds
cumin powder

SOUR CREAM DOUGH:

3 1/2 c. sifted flour
1 tsp. baking powder
1/2 c. butter
2 eggs, beaten
1 c. sour cream

To make filling: heat olive oil and add mustard seed and onions. Add onions and brown slightly. Add bacon and steak and sautee until coloured. Flavour to taste with all the spices. Add cabbage and cook until tender.

To make dough: Sift together in large bowl, flour and baking powder. Cut in butter until particles like cornmeal. Stir in eggs and sour cream. Mix to form dough. Knead lightly until mixture is a smooth ball. Wrap in plastic and chill 2-4 hours.

Roll out dough to 1/8 inch thickness. Cut 5 inch rounds, rerolling and cutting to make 18 rounds. Place about 2 tablespoons of filling in center of each circle. Using pastry brush, coat edges with beaten egg. Fold dough over and shape into moons. Press edges firmly together. Place on ungreased cookie sheet and brush tops with beaten egg.

Chill 1 hour. Preheat oven to 400 degrees and bake 25-30 minutes until golden brown. Makes 18 piroshki.

I cheated with the dough, really, as I didn't have any sour cream (substituted with milk and a bit of vinegar) and I found out the hard way that I didn't have any eggs (so I added more milk and more butter, which made the dough more crumbly but still damn tasty!)

All in all though, they are NUMMAY!!!