Тимохин пирожок

1.In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.

2.In a small bowl, mix together the sour cream and egg yolk. Gradually add the sour cream mixture to the flour mixture, mixing until a dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth.

3.Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4.In a large skillet, heat some oil over medium heat. Add the onion and garlic and cook until softened. Add the ground beef, dried thyme, dried oregano, salt, and black pepper. Cook until the meat is browned, breaking it up with a spoon.

5.Stir in the beef broth and simmer for a few minutes until the liquid has evaporated. Remove from heat and let cool.

6.Preheat the oven to 375°F (190°C).

7.On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a round cookie cutter or a glass.

8.Place a spoonful of the meat filling onto one half of each dough circle. Fold the other half of the dough over the filling and press the edges to seal. You can crimp the edges with a fork for a decorative touch.

9.Place the filled pastries onto a baking sheet lined with parchment paper. Brush the tops with the beaten egg yolk for a golden finish.

10.Bake for 20-25 minutes, or until the pastries are golden brown.

11.Remove from the oven and let cool for a few minutes before serving. Enjoy!