Inspired by the Piroshky Piroshky shop at the Pike Place Markets in Seattle
I make it small (approx 5 cms each) to make it easier to deep fry in a small pan.
For the recipe at the link above, instead of cooking it in the oven, I leave it in a warm oven to rise for 30 minutes, then I deep fry it either side. The pastry turns really soft when deep fried and it cooks quite quickly. Don’t over do it, just deep fry it until it is a light brown colour.
Also made a vegetarian version with home grown spinach, mushrooms and home made mozzarella cheese
Another option is a breakfast version with home made mozzarella cheese and home made bacon