Dough
Requires 4.5 - 6 hours preparation time.

Mix 1/2 tsp sugar and the yeast with 2-3 tablespoons lukewarm water. Set aside until the mixture starts to bubble.

Add 2 cups of lukewarm milk or water to the yeast.

Sift half of the flour into a bowl, pour the yeast mixture into it and mix with a wooden spoon. Cover with a cloth and set aside in a warm place, such as a hot water cupboard, for 1 to 1.5 hours, until the dough has at least doubled in size.

Add the eggs, sugar and salt to the dough and mix in with a wooden spoon. Sift in the remaining flour in batches. Melt the butter and add to the dough. Knead the dough until it forms a ball and leaves the sides of the bowl.

Cover and set aside for 2-3 hours or unti lthe dough doubles in size again. Knead well for 3-4 minutes and set aside for another hour.

When the dough is ready, divide it into pieces, about half a fist size each. Set each piece aside on a lightly floured surface.

Beef Filling
Peel and chop the onions. In a frying pan melt half the butter and cook the onions until soft. Remove the onion from the pan and set aside.

Melt the remaining butter and fry the mince until light brown. Add the water and continue to cook for another 3-5 minutes or until the meat is cooked but still tender. Remove the pan from the stove and add the meat to the bowl with the onion, keeping the liquid in the pan.

Add the flour to the liquid and simmer, stirring constantly until the mixture thickens. Add the sauce to the other ingredients in the mixing bowl. Chop the eggs and add to the bowl along with the chopped parsley. Add salt and pepper to taste.

Cabbage Filling
Chop the cabbage and fry it in butter or oil, stirring constantly until it slightly reduces in volume and softens. If necessary, add 1-2 tablespoons water while frying.

Mix the cooked cabbage with the chopped hard boiled eggs and parsley. Season to taste.

Preparing the Pirozhki
Roll each piece of dough out into a circle approximately 5-6mm thick. Put a heaped tablespoon of filling into the middle of each round of dough. Pinch the edges of the dough together to fully encase the filling, ensuring there are no gaps. Place each pirozhok, seam side down, onto a greased baking tray.

When all the pirozhki have been made, brush the tops with beaten egg.

Heat the oven to 180 degrees celcius and cook the pirozhki until golden brown all over, for approximately 20 minutes.

Serving
When they are still hot, fresh from the oven, brush with melted butter and serve. Pirozhki are at their best the day they are made, but can be refreshed by a short burst in the microwave.