In a large mixing bowl with dough hook attachment, combine flour, sugar, yeast and salt. Mix to combine.
In a small bowl, whisk together sour cream and eggs until smooth.
Add sour cream mixture and half of the milk into the flour mixture.
Mix the dough until it comes together into a smooth ball. Add remaining milk a little at a time, as you may not need all of it. Depending on the humidity and flour type, you may need more or less of the liquid. (You can also easily make this dough by hand.)
Coat the dough with a little bit of vegetable oil and place it back in the bowl. Cover with damp kitchen towel and place it in a warm place to rise, for about 30-60 minutes. (2 ways to proof the dough: 1. Place the bowl in a microwave with a glass of hot water. Don’t turn on the microwave. Microwave will act as an insulated box. 2. If you have an Instant Pot with Yogurt setting, use it for proofing your yeast dough. It usually takes about 30 minutes in the IP.)
To prepare filling:
Meanwhile, prepare the filling. Heat olive oil in a large skillet or dutch oven over medium high heat.
Add the meat, onion, garlic and salt. Cook the meat, breaking it apart with a wooden spoon, until cooked through. Transfer into a large bowl and mix it with leftover rice or mashed potatoes.
To make the hand pies:
Preheat the oven to 350°F (180°C). Prepare a baking sheet lined with parchment paper.
Once the dough is doubled in size, take it out onto a lightly floured surface and knead into a smooth ball, 1-2 minutes. Lightly flatten the dough ball into a disk, and divide into 12 equal parts as you slice a pizza. Roll each piece into a smooth ball.
Take a piece of dough and flatten it with your hands. Put the filling in the center and fold the dough in half. Pinch the edges of the dough to seal, creating a half moon. Then gently flatten it between your palms, making sure the sealed crimps are on flat side. (If it’s not clear, check out the photos above.)
Arrange the hand pies on the prepared baking sheet.
In a small bowl, beat 1 egg yolk with 1 tablespoon of water until smooth. Brush the egg wash all over the hand pies.
Bake the pirojki for 20-25 minutes, or until they're nice and golden color.
Serve them warm or at room temperature.
Note 1: My go-to yeast is Red Star Platinum yeast. Read the post above for why I love this specific yeast. (Although I partnered with Red Star Yeast in the past, this post is not sponsored!)