Pirozhki
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The Tale of Pirozhki
Story updated
Pirozhki, small stuffed buns, are found across Slavic Eastern Europe in countless regional variations, their name simply the diminutive of "pirog" (pie). Baked or fried and filled with meat, cabbage, or fruit, they've long served as portable, everyday food in Russian households.
Ingredients
Scale:· 12 servings
- 3 1/2 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm milk
- 2 tbsp sugar
- 1/4 cup melted butter
- 1 egg, plus 1 for egg wash
- 1 tsp salt
- 1 lb ground beef
- 1 onion, finely diced
- 2 eggs, hard-boiled and chopped
- Salt and black pepper
- Oil, for frying (if frying instead of baking)
Instructions
- 1Dissolve yeast and sugar in warm milk and let sit 10 minutes until foamy.
- 2Mix in flour, melted butter, 1 egg, and salt, and knead into a smooth dough; let rise 1 hour until doubled.
- 3Brown ground beef with onion, season with salt and pepper, then cool and stir in the chopped hard-boiled eggs.
- 4Divide the dough into 12 pieces and flatten each into a disk.
- 5Spoon filling into the center of each disk, fold over, and pinch the edges to seal.
- 6Arrange seam-side down on a baking sheet, brush with beaten egg, and let rest 15 minutes.
- 7Bake at 375°F for 20-25 minutes until golden brown.
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