Piroshki

My mother-in-law Pasha made these on Monday night. Here are the instructions she wrote up for me....

Piroshki are little pastries filled with meat or
vegetables—the Russian way of using leftovers. This
variant is relatively quick, because Pillsbury did the
work of making the dough. They can be eaten hot or
cold, as an appetizer, with soup or as a main course.
They are sometimes served with sour cream.


INGREDIENTS

2 packages pre-made dough, large buttermilk biscuits
Beef filling:
½ lb. ground beef
1 small onion, chopped fine
2 T. cold water
½ t. salt

1/8 t. pepper
1 T. flour
1 T. oil for frying
1 hard-boiled egg, chopped fine

Mix first 5 ingredients and let stand for 10 minutes.
Fry in large skillet. When meat is no longer pink,
sprinkle in flour to absorb excess moisture. The
filling should not be runny. Cool and add chopped egg.

Flatten each biscuit and put 1 or 2 tablespoons of
filling in center. Fold closed and pinch edges
together. Bake as directed on package; 400 degrees,
10 to 13 minutes.