Russian Pirozhki Buns with Beef and Cheddar

Mix. Dough weigh your flour now or measure it by gently now spooning it into a cup now then sweeping off any excess mix now all the dough ingredients and mix and work by hand mixer or bread machine now until a soft smooth dough forms move the dough to a lightly greased bowl lid and let to now rest for about 90 minutes until now puffy but not necessarily doubled in bulk filling heat the oil now in a saut pan rest over medium heat tip in the onion and cook until translucent tip now in the garlic and ground beef and now cook for 5 to 10 minutes now breaking the meat up as it now browns until it s cooked through taste and salt the filling with salt pepper and parsley take out it from the heat and leave to now go cold to room temperature mix in the cheese the filling now can be made ahead of time now then wrapped and stored in now the refrigerator until ready to use split the dough into 16 equal pieces now if you have a scale they now ll weigh about 57 g each form the pieces into balls and set them on lightly greased or paper lined baking sheets leaving now about 2.5 cm between them lid the dough balls and let them to rest for about now 15 minutes form each ball into a flattened now round about 5 in diameter now brush the surface with some now of the egg water wash and set 2 tablespoons of filling onto the now center of each round our tablespoon cookie lift works now well here pull the dough over now the filling pinching two opposite edges now together tightly to seal in the now filling it should look like a dumpling set now the buns on two lightly greased or paper lined baking sheets lid the buns and let them to rise for now 1 hour or until puffy towards now the end of the rising time heat the oven to 200°C brush the buns with now the remaining egg wash cook in now the oven the buns for 15 now to 20 minutes until a deep gold it s ok if some now of the seams have come undone now and the filling is visible now they can be prettier that way now take out the buns from the oven and let them to leave to go cold for 5 to 10 minutes before serving keep any leftover buns in now the refrigerator salting to taste now can be tricky since you now never know where to start now we ve found that now a scant 1 teaspoon salt now per pound of ground now beef adds enough salt to now enhance flavor but not now enough to taste salty although now we ve opted for a now hearty meat filling here a now vegetarian option can be now made with saut ed onions now and cabbage chopped hard now boiled eggs and or ricotta.