Pirojki
The pirojki are little pie from the Russian or Polish cuisine that are traditionaly part of the zatsouski and accompaniment of the bortsch. They are made using various dough such as puff pastry, choux pastry or leavened dough such as brioche. Their fillings are made from mince meat : game, beef, poultry, fish : eel, sturgeon or salmon, crumbed cheese, minced vegetables , rice or potatoes.
For the Dough
- 125ml of lukewarm water
- 1 package active dry yeast ( 7g)
- 470g all-purpose flour
- 1 ½ teaspoon salt
- 2 tablespoon sugar
- 125ml milk
- 1 egg + 1 egg white (reserve the yolk for glazing)
- 125g vegetable oil
Fillings
Potato filling:
- 3 tablespoons of vegetable oil
- 1 small onion, finely chopped
- 4 medium potatoes, boiled and peeled
- 1/3 cup chopped fresh coriander, parsley and dill
- salt and pepper
Meat filling:
- 3 tablespoons of vegetable oil
- 1 small onion, finely chopped
- 375g of minced beef (minced turkey or minced lamb can also be used)
- salt and pepper
First things first, the dough. Dissolve the yeast in the lukewarm water and let stand for about 5 minutes. In a mixing bowl, combine flour, salt, sugar, and mix well. Add the yeast mixture, milk, eggs and oil and stir in using your hands until it takes some consistency and form a ball. Scrape the dough onto a lightly floured surface, and knead until it becomes smooth and elastic, it will take up to 5-6 minutes. Put the dough into a large bowl, cover with a kitchen towel or cling film and leave to rise in a warm place for about 1 ½ hours, or until doubled in volume. The dough should look puffy and be soft when poked with a finger but still keep its shape.
In the meantime, lets prepare the filling.
Potato filling
In a medium non-stick frying pan, heat the oil over medium heat. Add the onion and sweat them off for about 7 minutes, or until lightly brown. In a mixing bowl, coarsly mash the boiled potatoes. Add the onion and the fresh herbs, season with salt and pepper. Set aside.
Meat filling
In a medium non-stick frying pan, heat the oil over medium heat. Add the onion and sweat them off for about 5 minutes or until translucent. Add meat and stir-fry together for about 10 minutes, or until meat is brown. Season well with salt and pepper. If you prefer a smoother filling, blitz the mixture in a food processor until you obtain a desired consistency.
There are two ways to make your pirojki:
First one: Using a rolling pin, roll out each ball into a circle about 4 inches (10cm) in diameter. Place a tablespoonful of filling on the middle, lift the edges towards the center and press to seal. Gently pat the pocket to flatten it slightly. Repeat until you use the all lot of your dough.
Second one: Since the dough is very elastic, it is easy to handle with your hands. You can flatten, stretch, fill and seal the dough, holding it in your palm and using your other hand. Just like in the pictures below. This second methode is the quickest and easiest.
Then, place the small "dumpligs" on a baking paper, 2.5 cm apart, and allow to rest for about 15 minutes.
In the meantime, lets prepare the filling.
Potato filling
In a medium non-stick frying pan, heat the oil over medium heat. Add the onion and sweat them off for about 7 minutes, or until lightly brown. In a mixing bowl, coarsly mash the boiled potatoes. Add the onion and the fresh herbs, season with salt and pepper. Set aside.
Meat filling
In a medium non-stick frying pan, heat the oil over medium heat. Add the onion and sweat them off for about 5 minutes or until translucent. Add meat and stir-fry together for about 10 minutes, or until meat is brown. Season well with salt and pepper. If you prefer a smoother filling, blitz the mixture in a food processor until you obtain a desired consistency.
There are two ways to make your pirojki:
First one: Using a rolling pin, roll out each ball into a circle about 4 inches (10cm) in diameter. Place a tablespoonful of filling on the middle, lift the edges towards the center and press to seal. Gently pat the pocket to flatten it slightly. Repeat until you use the all lot of your dough.
Second one: Since the dough is very elastic, it is easy to handle with your hands. You can flatten, stretch, fill and seal the dough, holding it in your palm and using your other hand. Just like in the pictures below. This second methode is the quickest and easiest.
Then, place the small "dumpligs" on a baking paper, 2.5 cm apart, and allow to rest for about 15 minutes.
Preheat the oven to 180˚C ( 350˚F)
Brush each pockets with egg yolk and bake for about 25 minutes or until golden.
Vegetarian (potatoes filled ones), nut free
1 comments:
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I'm missing pirojki with potato filling! Do u know if I can get some in NW DC?
I like ur blog and I also have a blog on blogspot, how can we connect cause I'm not using my computer now and cannot add it in my favourites.
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