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Monday 11 December 2017
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Russian Piroshki (RUSSIAN STUFFED ROLLS)

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What is piroshki (or pirojki) you ask? They are an authentic Russian “mini-pie” that come in many different shapes and can be filled with tons of different sweet, savory, or even sour fillings. You can fry or bake them (I prefer baked.) They are super delicious, and they are fun to make, especially for kids.

Russian Piroshki

Russian Piroshki

Ingredients for Russian Piroshki

Makes enough for 30 mini-pies

  • 2 cups of warm whole milk
  • 1 tbsp sugar
  • 1 tbsp dry active yeast
  • 2 tbsp melted unsalted butter
  • 1 egg
  • 1 tsp salt
  • 5 ½ – 6 cups of flour

Add the sugar and yeast to ½ cup of warm milk. Put in warm place for 10 minutes. In a separate bowl, mix the rest of the milk with melted butter, salt, egg, then add 1 cup of flour. Add the milk yeast mixture to the bowl and mix. Continue to add flour to the mixture 1 cup at a time and mix until the dough becomes elastic. Cover the bowl with a towel and put in a warm place for at least an hour to let the dough rise. The dough should at least double in size.

Filling for Russian Piroshki

  • 500 grams of ground beef (I used 250 grams beef + 250 grams turkey)
  • 1 onion, chopped
  • 1-2 garlic gloves, minced
  • 1 cup of rice, cooked

While you are waiting for the dough to rise, you can make the filling. Piroshki can come with all sorts of fillings. The most popular fillings in Russia are: meat with rice, mashed potatoes with mushrooms, eggs with green onion, cabbage, apples, and cherries. I picked ground meat with rice this time. To make this filling, you will need to cook the rice first. While the rice is cooking, preheat your pan, saute the onion and garlic, and add the ground meat. Cook until the meat is cooked through, mix the meat and rice together, and let the mix cool.

Once the filling is done and the dough has risen, it is time for the kids to have fun making mini-pies: take a small piece of dough, lay it on generously floured surface, stretch it a little bit to form a round shape, put the filling in the middle, and then close the pie with your fingers. To help you seal the mini-pie you can use some water.

Put mini-pies on your cookie sheet with parchment paper or a Silpat, and let them sit for 10-15 min: this will allow the dough to rise again. Brush your unbaked crust with beaten egg-yolk. Bake in 395 F (200 Celsius) oven for 20 min or until the crust is golden-brown.

This recipe is easy. It does take some time to make, but the best things are the ones you have to wait for, right?

Piroshki are great for picnics or road trips, because they’re easy to transport and delicious warm or cold. The best part is you can experiment with any fillings you like and experiment with different shapes. Oh, and the way they smell! Don’t tell me I didn’t warn you. If you make them in an apartment, be prepared; your neighbors might come knocking on your door asking for some.

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