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Pirozhki
(Beef- or Chicken-Stuffed Turnovers - Russian)

RG

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 2 tablespoons butter, softened
  • 1 egg, beaten, plus a little extra
  • 6 tablespoons warm milk
  • 1 beaten egg

Filling

Instructions

  1. Sift the flour, salt and sugar into a large bowl.
  2. Stir in the yeast, then make a well in the center.
  3. Add the butter, egg and milk and mix into a soft dough.
  4. Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
  5. Put dough in clean bowl, cover with plastic wrap and set in a warm place to rise for 1 hour or until dough has doubled in size.
  6. Meanwhile, stir-fry the onion and ground chicken or beef in the oil for 10 minutes.
  7. Add the stock and simmer for 5 minutes.
  8. Stir in the parsley, nutmeg, salt and pepper. Let cool.
  9. Heat the oven to 425 degrees F.
  10. Knead the dough, then roll out until 1/8-inch thick. Stamp out rounds with a 3-inch cutter. Brush the edges with beaten egg.
  11. Put a little filling in the middle, then press the edges together.
  12. Let rise on oiled baking sheets, covered with oiled plastic wrap, for 15 minutes.
  13. Brush with a little more egg.
  14. Bake for 5 minutes, then reduce heat to 375 degrees F and cook 10 more minutes.

Makes 35.




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