Step 1

To make the dough, combine the flour, salt and yeast in a large bowl. Make a well in the centre. Pour in the water and vegetable oil. Stir until just combined. Turn the dough onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly oiled bowl. Cover with a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size. Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Return the dough to the bowl. Cover and set aside in a warm, draught-free place for 30 minutes to prove.

Step 2

Meanwhile, heat the olive oil and butter in a large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3-4 minutes or until onion softens. Add the beef and cook, breaking up any lumps with a wooden spoon, for 2-3 minutes or until beef is browned. Add cabbage and carrot. Cook, stirring, for 2-3 minutes or until cabbage wilts. Add dill, paprika and vinegar. Cook for 2 minutes. Season well. Transfer to a large bowl and set aside to cool completely.

Step 3

Turn dough onto a lightly floured surface. Knead for 1 minute or until smooth. Shape into a 30cm-long log. Cut log into 16 equal portions. Working with 4 portions at a time (cover remaining portions with a clean tea towel), roll each portion out to a 12cm disc. Spoon 2 tablespoonfuls of beef mixture onto 1 half of each disc. Fold over dough to enclose filling, pinching edge to seal. Repeat with remaining dough and beef mixture. 4 Add vegetable oil to a wok or large saucepan to come halfway up side of pan. Heat over medium-high heat. Deep-fry the piroshki, in batches, turning, for 2-3 minutes or until puffed and golden. Use a slotted spoon to transfer to a tray lined with paper towel to drain then serve.