Sieve flour, baking powder and salt. Add sugar and salt. Mix well until flour is crumbly

In another bowl, beat egg and sour cream. Pour this mixture over the flour and knead soft dough. Cover and refrigerate for 1 hour. The dough can be refrigerated until 2 days

For Stuffing:

Melt butter in a pan, add mushrooms and white spring onions. Saute for 3-4 minutes

Add flour and mix well for 2 minutes

Add sour cream. Mix well and switch off

Now add chopped boiled egg, salt, dill and pepper to mushroom stuffing and mix well

Divide dough into equal portions. Roll in puris. Place stuffing at the centre and fold

Seal the edges. Using fork make grooves at edges and place on baking tray. Glaze piroshki with egg

Preheat oven to 180 and bake for 20-25 minutes until golden brown. Serve warm