TAYLOR'S PIROSHKI
These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?
Provided by TAYLORSMOMMY
Categories World Cuisine Recipes European Eastern European Russian
Time 2h
Yield 11
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
- Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
- Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
- Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
- Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
- In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g
PIROSHKI (A SAVOURY, FILLED PASTRY)
Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.
Provided by evelynathens
Categories Vegetable
Time 1h20m
Yield 20-22 pastries
Number Of Ingredients 28
Steps:
- For pastry: Cut butter into pieces.
- Combine flour, butter, and salt using a knife or pastry blender.
- Sprinkle with 4 tablespoons ice water.
- Form into ball as you would pie dough.
- May need to add remaining 2 tablespoons water.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Place pastry dough on floured board; roll out into rectangle.
- Fold over into thirds.
- Roll out again into rectangle.
- Continue rolling and folding five times.
- Rewrap in plastic; return to refrigerator for 1 hour.
- Preheat oven to 400°F.
- Grease baking sheet.
- Roll dough out to 1/8-inch thickness.
- Cut dough using 3 ½-inch round cutter.
- Place about 1 tablespoon of filling on each pastry circle.
- Fold dough over making half moons; press together edges together using ice water to seal.
- Place pies on baking sheet.
- Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
- Bake about 30-40 minutes or until golden brown.
- For Meat Filling: sauté onion in 2 tablespoons butter until soft.
- Add ground beef and sear until light gravy forms.
- Let cool.
- Mix in egg, dill, salt and pepper.
- For Potato Filling: Fry the onions in the butter until soft and golden-brown.
- Boil the potatoes in their jackets, then peel and mash them.
- Let cool slightly.
- Season with plenty of salt and pepper and mix in the onions and egg.
- For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
- Add the lemon juice, salt, pepper, and nutmeg.
- Continue to cook, stirring until nearly all the moisture is evaporated.
- Cool mixture slightly and mix in cream cheese or mashed potato.
- I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
- Note: these pastries are very good made with phyllo pastry, too.
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