Flower-shaped piroshki with meat and cabbage

Ingredients

• 6 grams of dry yeast
• 250 ml of lukewarm milk
• 1 egg
• 50 ml of oil
• 500 g of all-purpose flour
• 2 tablespoons of salt
• 50 ml of water (if the dough is too firm)
• 500 g of ground meat
• 2 medium-sized onions
• 1 ½ tablespoons of salt
• 200 g of cabbage
• 1 teaspoon of black pepper
• 2 tablespoons of olive oil
• 1 egg yolk
• a little milk
• nigella seeds

Combine all the ingredients for the filling together, then let it cool.

Mix the dough ingredients and knead. Let the dough rest for 1 hour until it has risen, then divide it into 12 equal parts and form a ball with each one.

Spread each ball out into a very thin disc, about 20 to 25 cm in diameter, and place a portion of the filling in the center. Fold the edges of the dough towards the center to enclose the filling, then turn the dough over the filling.

Turn the piroshki over in your hand and tuck the folded part underneath the filling, arranging the folds to form a flower shape.

Place them on a greased baking sheet. Brush with a mixture of egg yolk and milk, sprinkle with nigella seeds, and bake at 180 °C until golden brown.