Potato, Scallion, and Egg Pirozhki (Russian Hand Pie) — Jewish Food Society

Ingredients

• 1 package (about 2¼ teaspoons) instant dry yeast
• 3 ¾ cups all-purpose flour
• 2 ½ tablespoons sugar
• 1 ½ teaspoons salt
• ½ cup warm water
• 2 large eggs
• ½ cup sour cream
• ½ stick (4 tablespoons) unsalted butter, softened
• 2 tablespoons sunflower or olive oil
• 6 to 8 large scallions, trimmed and thinly sliced, green and white parts
• 4 medium (or 3 large) Yukon gold potatoes, peeled, boiled and cooled
• 3 tablespoons fresh dill, finely chopped
• 3 large hard boiled eggs, finely chopped
• Salt and pepper, to taste
• 2 large egg yolks, beaten with 2 tablespoons milk (to brush over dough before baking)