Helen Mirren's Mironoff Piroshki
Our father was born in Russia, on the family estate called Kuryanova. The upheaval of the Russian Revolution and the First World War left him and his parents living in London England. In later years his father came to live with us. Grandpa loved nothing better than to sit and tell his grandchildren tales of his life in Russia. We think that this version of "piroshki" must be from a recipe he told our mother; she adapted it and these cabbage pies have been firm family favourites ever since. We know they are not authentic piroshki; but they are original Mironoff Piroshki!
Makes 6 to 8 pies
- 3 tbsp butter
- ½ c water or chicken stock
- 1 medium white cabbage, thinly sliced
- 2 leeks, thinly sliced
- 1 medium onion, chopped
- 2 refrigerated pie crusts
- 3 hard-boiled eggs, chopped
- 3 tbsp chopped parsley
- Milk, for brushing the crust
Preheat oven to 350°F.
Combine butter and water or stock in a large sauté pan and warm over medium-low heat. Add vegetables and cook, stirring occasionally, until vegetables soften, about 10 minutes. The cabbage should still have a bite. Remove from heat, and set aside to cool.
On a floured surface, roll pie crusts out to a ¼-inch thickness. Cut into 6 (½-inch) circles and set aside.
Once the vegetables have cooled, drain, and place in a large bowl. Add eggs and parsley, and then season to taste. Stir to combine.
Divide vegetable filling evenly between the pastry circles, placing filling in center of each circle. Brush edges of crust with milk, then pinch edges together to seal pies together.
Place pies on lightly greased baking sheet. Lightly brush the tops of the pies with milk. Bake in preheated oven until golden brown, about 20 to 25 minutes.
Helen Mirren is an Academy Award-winning actress, known for her roles in The Queen, Elizabeth I, Prime Suspect, Calendar Girls, Door to Door, and Gosford Park. She is also an accomplished stage actress, performing on the West End and Broadway.