This is a wonderful and easy recipe for a Russian favorite, meat filled mini-pies. Typically a great pairing to any soup (especially borscht), but always delicious on their own as well.

Empty out the biscuits. Lightly flour a cutting board or your work surface and separate the biscuits.
roll the biscuits flat

To make the meat filling, start by heating the olive oil in a large non-stick skillet over medium-high heat. Add the onion and cook until it is soft and clear in color. Add the meat, crumbling and flattening it with your fingers. Lightly brown the meat (7-10 minutes). Remove from heat. Drain the meat and return to skillet for another five minutes. Remove from heat and put in a large bowl.

Mix in hard-boiled eggs, chopped fresh dill, parsley, and salt and pepper.

Spoon the mixture into a flattened biscuits. Fold the biscuit in half and make a half moon shape, seal the dough by pinching it together. Do this with all the biscuits

brush some egg on the biscuit and bake in the oven 15-20 minutes on 375 until they are golden brown.