Pirozhki Toast Pockets with Garlic-Dill Sour Cream

Method

1. Heat the oil in a 20 cm frying pan over medium heat, add the onion and cook until soft, then add the beef and cook, breaking it into small crumbs, for 7 min in total, until no pink remains and any liquid has evaporated. Season with salt and pepper, stir in half the dill and leave to cool for a few minutes.

   Add in this stepSunflower oil 1 tbspOnion, finely chopped ½Minced beef 120 gSalt 3 pinchBlack pepper to tasteFresh dill, chopped 2 tsp

   medium heat

2. For the dip, mix the sour cream with the grated garlic and the rest of the dill. Chill until serving.

   Add in this stepSour cream 4 tbspGarlic clove, finely grated ½Fresh dill, chopped 2 tsp

3. Cut the crusts off the bread and roll each slice firmly with a rolling pin (or a glass) until thin and flat. Spoon a little filling onto one half of each slice, leaving a 1 cm border, and top with cheese. Fold the bread over into a half-moon or rectangle and press the edges hard with a fork to seal; flattened bread sticks to itself. Trim with the rim of a glass for a neat pirozhok shape if you like.

   Add in this stepSlices of soft white sandwich bread 4Grated mozzarella 40 g

4. Whisk the egg with the milk in a shallow dish. Dip each pocket quickly on both sides, letting the excess drip off; don't soak them, or they turn soggy.

   Add in this stepEgg 1Milk 2 tbsp

5. Melt the butter in a large frying pan over medium-low heat and fry the pockets in 1 batch for 2 min 30 sec per side, until deep golden and crisp and the cheese inside has melted. Gentle heat lets the egg cook through without burning the butter.

   Add in this stepButter (for frying) 15 g

   medium-low heat

6. Rest for 1 min on a board, as the cheese inside is very hot. Serve warm with the garlic-dill sour cream for dipping.