You’ll Need
For the Filling
400g beef mince
1 onion, very finely diced
2 tbsp beef stock
1 tsp dried marjoram
½ tsp garlic powder
three-quarter tsp sea salt
1 tsp cracked black pepper
For the Parcels
2 x 320g sheets ready-rolled shortcrust pastry
1 egg, beaten
1 tsp caraway seeds
To Serve
Soured cream
Chopped dill
Optional but Dangerous
Hot beef broth
Extra black pepper
A cold Lithuanian lager
Method
Mix the beef, onion, stock, marjoram, garlic powder, salt and black pepper thoroughly.
Cut eight 15cm circles from the pastry, rerolling the trimmings if needed.
Place a compact mound of filling on one side of each circle, leaving a clear border.
Brush the edge with beaten egg, fold over and press out any trapped air.
Seal firmly, then twist or rope-crimp the curved edge.
Chill the parcels for 15 minutes while you preheat the air fryer to 185°C.
Brush with beaten egg and scatter over the caraway seeds.
Air fry in batches for 14-17 minutes until deeply golden and crisp.
Check the centre of the filling has reached 75°C.
Rest for 4 minutes before serving with soured cream and dill.