Anastasia Zolotarev is a TV personality and recipe content creator.

Anastasia was born in Belarus, then her family moved to Ukraine when the Soviet Union dissolved.

Today, she is making fried hand pies with two different fillings

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This recipe is one of her Ukrainian babushka’s (grandma) favourite recipes and she taught it to both Anastasia and her mum.

Recipe below:

Fried Hand Pies, Three Ways - Smazheni Pyrizhky

When babushka Liana emigrated from Ukraine to join us in Sydney, she brought many recipes with her.

She gave me a detailed description of how her mum, Zinaida, would make these pyrizhky. Babushka would use either foraged or homegrown greens like dill, spring onion and parsley.

When making these, you can prepare all three fillings if you wish; just divide the ingredients by three.

Serve hot off the pan as they are, or you could even serve these alongside soups; for example, the potato and mushroom pyrizhky are delicious served with Vegetable and Bean Borsch (page 127).

SERVES 4–6 AS A SNACK

(MAKES 14–16)

For the dough

50ml (1.fl oz) sunflower oil, plus extra for frying

14g (.oz) fast-action dried yeast

50g (1.oz) caster (granulated) sugar

500ml (17fl oz) lukewarm water

550g (1lb 4oz) plain (all-purpose) flour, sifted, plus extra for kneading

salt

filling(s) of your choice (SEE BELOW)

Method

In a large mixing bowl whisk together the oil, yeast, sugar and 3 generous pinches of salt. Pour in the lukewarm water and mix through. Add the flour and mix to a sticky, rough-textured dough. (Alternatively, you can do this in a stand mixer fitted with a dough hook.)

Generously flour a work surface. Transfer the dough mixture onto the surface and sprinkle plenty of flour over the top. Flour your hands and then knead the dough for about 5 minutes.

You may need to add a bit more flour: the dough should be soft, but not sticky.

Form the dough into a smooth round shape and place it into a lightly floured or oiled bowl. Cover with a plate or cling film (plastic wrap) and place in the refrigerator for 30 minutes. Meanwhile prepare your filling(s) – see overleaf.

FOR THE MIXED GREENS AND EGG FILLING

4 large eggs

large bunch of spinach, washed and trimmed

large bunch of spring onions (scallions), roughly chopped

large bunch of dill, soft fronds only, roughly chopped

large bunch of parsley, leaves only, roughly chopped

salt

Method

Place the eggs in a small saucepan of cold water over a medium heat. Cover with a lid and bring to a gentle boil.

Reduce the heat to a simmer and cook the eggs for about 9 minutes. Remove from the heat, strain the hot water and refill the pan with cold water. Leave the eggs to cool.

Meanwhile, place all of the chopped greens in a large mixing bowl. Peel then roughly chop the eggs and add to the greens. Season with lots of salt and mix thoroughly.

FOR THE CABBAGE, CARROT AND ONION FILLING

70g (2.oz) butter, ghee or oil

1 medium cabbage, finely sliced or shredded

1 onion, finely sliced

1 large carrot, grated

200g (7oz) sauerkraut (or more, if you prefer)

Salt

Method

Place a large, lidded frying pan over a medium–high heat and melt about 3 tablespoons of the butter. Add the cabbage and a splash of water. Cook, stirring, for 5 minutes or until the cabbage reduces slightly. Add the onion, carrot and a pinch of salt. Cover the pan and cook gently for 10 minutes over a medium heat.

After 10 minutes, remove the lid, stir in the sauerkraut and the rest of the butter. Increase the heat and cook for 10–15 minutes or until the mixture is reduced by half, and the cabbage and onion are nicely golden. You can cook this for longer but I do like the filling to have a bit of texture to it. Taste and add more salt if needed.

FOR THE POTATO AND MUSHROOM FILLING

1.5kg (3lb 5oz) potatoes, peeled

70g (2.oz) butter, ghee or oil

1 onion, diced

800g (1lb 12oz) mushrooms, finely chopped

Salt

Method

Place the potatoes in a large saucepan of water, seasoned with salt, and bring to a boil.

Meanwhile, place a medium frying pan over a medium–high heat and melt 2 tablespoons of the butter. Add the onion and mushrooms and cook, stirring often, for 10 minutes or until the mushrooms have reduced and are starting to catch on the base of the pan. Season with a pinch of salt.

Once the potatoes are cooked, strain off three-quarters of the water, but leave the rest in the pan. Mash the potatoes directly in the water, adding the rest of the butter. Stir through the cooked mushroom mix, taste and season accordingly.