Sweet-Bean Piroshki

Ingredients

* 1 large baking potato, peeled and cut into chunks
* 3 tablespoons unsalted butter
* 1 medium onion, peeled and chopped
* 2 scallions, chopped
* 3 tablespoons fresh chopped dill
* 1 teaspoon salt
* 1/4 teaspoon white pepper (black works, too)
* 1 15-ounce can kidney beans, drained
* 2 15-ounce prepared piecrusts
* 1 large egg, mixed with 1 tablespoon water

Preparation

1. Preheat oven to 350°F.

2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.

3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.

4. Stir in the scallions and dill. Remove from heat.

5.Add the potato, salt, pepper, and the remaining butter and mash.

6. In a bowl, mash the beans. Combine them with the potato mixture.

7. Cut each piecrust into quarters. Place 2 tablespoons of filling on each. Pull the edges up to meet, pinching to seal. Brush each with the egg mixture; bake for about 20 minutes.