Pirozhki.

The recepy is very simple, and that is the beauty of it.

Dough:

• Real butter - 200 grams (around half a pound)
• Wheat Flour - 400 grams (almost 1 lbs)
• 1 raw chicken egg
• Vodka - 30 grams
• Sault - 4 grams
• Sugar - table spoon

Filling:

• 3 boiled eggs
• Coocked white rice
• Scallions

Baking instructions:

• Mix ingedients and make dough.
• Form a dough ball and refrigerate it for 2 hours.
• While the dough is refrigerated, make filling.
• Saughter scalions in butter to remove bitterness and excess mosture.
• Crate boiled eggs or chop then finelly.
• Mix cooked rice, sauteed scallions and crated eggs together.

Get the refregirated dough

• Cut the ball in two halfs, make them pliable by hands and form two "sausages" (around 4mm = one inch in diameter)
• Cut every "sausage" into 10 pieces
• Roll the dough into round, 4 mm thin disks for.
• Add filling and close the tops, press the seams tightly.
• Place your pirozhki on ioled baking sheet.
• Brush them with raw egg.
• Bake them in preheated oven at 200C for around 15 minutes, or until golden brown. 

Those pirozhki can accompony chiken soup, or tea, or just used as a snack.