Filling
Sift the flour into a large bowl and add the salt, sugar and dried yeast. Mix to combine.

Make a well in the middle of the dried mixture and stir in the softened butter, one beaten egg and warm milk. Mix together well.

Turn out the dough onto a lightly floured board and knead for 10 minutes until the dough becomes smooth and elastic.

Place the dough in a clean bowl, cover with cling wrap. Put the bowl in a warm spot, such as a hot water cupboard, for one hour or until the dough has doubled in size.

Cook's Tip 1: if you don't have a hot water cupboard or suitably warm spot, place 2-3cm of hot or recently boiled water into a pot and sit the bowl of dough on top. The water should not be close to the bottom of the bowl as the steam will create enough warmth to activate the yeast.

Cook's Tip 2: If you don't want to make your own dough you can use prepared puff pastry from a supermarket.

Filling
While the dough is rising, heat a frying pan containing the oil. Finely chop the onion and add with the chicken mince to the pan. Cook, stirring regularly, for 10 minutes.

Add the chicken stock to the frying pan and simmer for 5 minutes. Stir in the parsley, nutmeg, salt and pepper, and remove the pan from the heat.

Knead the dough and roll out until 3mm thick on a lightly floured board. Using a 7.5 - 10cm round cookie or pie cutter, cut out rounds of dough. Re roll the remaining dough until all is cut out.

Place 1 teaspoon or so of the cooked chicken mixture into the middle of each round of dough.

If the dough is dry, moisten the edges with the second beaten egg.

Press the edges together to encase the filling, creating a pocket shape similar to a Cornish pastie.

Place each pirozhok onto a well greased baking tray. Cover with oiled cling wrap and leave to settle for 15 minutes.

Preheat your oven to 220 degrees C.

When the pirozhki is ready to go in the oven, brush them with the remaining egg.

Bake the pirozhki for 5-10 minutes until they are very lightly golden and the dough has risen.

Serving
Traditionally pirozhki were served with soup but these are so delicious they can be eaten on their own.

This recipe makes approximately 20-30 small pies depending how thick or thin the dough is, and the size of your cutter.