Pirojki
User Reviews
5
2 reviews
Excellent
-
Prep Time
2 hrs
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Cook Time
1 hr
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Rest Time
1 hr
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Total Time
3 hrs
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Servings
12 pirojki
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Russian, Eastern European
Pirojki
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Pirojki are small turnovers of Russian origin, cooked or fried, which can be stuffed with minced meat, cheese, mushrooms or vegetables.
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Ingredients
For the dough
- 1¼ cup milk at 97 F / 36°C, lukewarm
- 6 cups flour , sifted
- 6 tablespoons butter , soft
- 1 tablespoon active dry yeast
- 1 egg , lightly beaten
- 1 teaspoon salt
- 2 tablespoons caster sugar
- 2 tablespoon vegetable oil
To brush
- 1 egg
- 2 tablespoons milk
Stuffing (for 12 pieces)
For the meat stuffing
- 18 oz. ground beef or cooked ground beef, raw
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 4 onion chopped, large
- 4 egg grated, hard-boiled
- 4 cloves garlic
- 3 teaspoons dill chopped
- ⅔ cup rice cooked
- salt
- black pepper
For the mushroom and potato stuffing
- 1 lb potato
- 12 oz. porcini mushrooms , cut into small pieces
- 10 oz. oyster mushrooms , cut into small pieces
- 2 onion chopped, large
- 5 tablespoons butter
- ¼ cup water
- 3 tablespoons vegetable oil
- salt
- black pepper
For the cheese stuffing
- 10 oz. cottage cheese
- 7 oz. hard cheese (e.g. Emmental, Gruyère, Conté, or cheddar)
- 1 egg
- 1 teaspoon garlic crushed
- 2 teaspoons dill finely chopped
- salt
- black pepper
Equipment
- Stand mixer
- rolling pin
- baking sheet
- parchment paper
- pastry brush
- Dutch oven
Instructions
- In a large bowl, dilute the yeast, 1 tablespoon of sugar and 2 tablespoons of flour in warm milk.
- Let it stand at room temperature for 20 minutes, in a warm place away from drafts.
- Add the flour into the bowl of a stand mixer.
- Dig a well in the center of the flour and add the yeast mixture, the butter and the egg.
- Start kneading at medium speed while gradually incorporating the rest of the warm milk.
- Add salt and knead for 10 minutes at medium speed.
- Grease the bottom of a large bowl with half the oil. Transfer the dough to the greased bowl, and cover its entire surface with the rest of the oil.
- Cover the dough with a cloth and let it rise for 1 hour 30 minutes, in a warm place away from drafts.
- Place the dough on a lightly floured work surface.
- Divide the dough into dough pieces of 2 oz. (60 g) each and roll them up.
- Cover the dough pieces with a cloth and let them sit for 15 minutes.
- Preheat the convection oven to 350 F (180°C).
- On a lightly floured work surface and using a rolling pin, spread each piece of dough into a ¼ inch (5 mm) thick circle.
- Place each of the circles on the baking sheet lined with parchment paper.
- Once the stuffing is prepared and cooled, place about 1 to 2 teaspoons in the center of each of the circles.
- Brush the outline of the circles with water or milk and close each one in the form of a bun with slightly pointed ends or a half moon.
- Using a fork, press hard enough on the edges so that the turnovers do not open during cooking.
- Beat the egg and milk.
- Brush all the pirojki with this mixture before baking for 20 minutes at 350 F (180˚C).
- Eat hot or warm.
- Meat stuffing
- In a Dutch oven, melt the chopped onions in a butter and oil mixture over medium heat.
- Add the meat and mix well.
- Sauté for 3 minutes, stirring regularly.
- Turn off the heat and add the chopped garlic, dill, cooked rice, and grated eggs.
- Season with salt, pepper and mix.
- Mushroom and potato stuffing
- Peel the potatoes and cook them in a large volume of salted water bath for 30 minutes.
- Drain them well (the less moisture, the better) and mash them by adding the butter. Set aside.
- Heat the oil in a skillet over medium heat and sauté the onions until tender. Add the porcini and oyster mushrooms immediately. Mix well.
- Add the water, mix well, and cook over medium heat and uncovered, stirring regularly for a few minutes until the mushrooms are cooked.
- At the end of cooking, season with salt and pepper to taste and mix well.
- Add the mashed potatoes, mix well and immediately remove the pan from the heat.
- Cover the pan immediately and let cool before stuffing.
- Cheese stuffing
- In a bowl, combine the cottage cheese, egg, dill, grated cheese and garlic.
- Season with salt and pepper, taking into account the saltiness of the cheeses.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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