Meat Piroshki
- Cheat Sheet
- Jun 2, 2016
- 2 min read
Piroshki are a Russian bun or pie stuffed with meat or other fillings. This version from the Prepared Pantry is filled with a mix of beef and onions, though you could substitute another type of ground meat if you prefer. The dough is made with sour cream.
Ingredients:
For the dough:
3½ cups flour 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon granulated sugar ½ cup cold butter 2 large eggs 1 cup sour cream For the filling:
1 pound ground beef 1 large onion, finely chopped 1 tablespoon flour ½ cup water or broth 3 tablespoons sour cream 2 hard-boiled eggs, chopped 3 tablespoons fresh dill, chopped Salt to taste Black pepper to taste 1 egg, lightly beaten, for glazing
Directions:
To make the dough, sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into ½-inch cubes and add it to the flour mixture. Use a pastry knife to cut the butter into the flour until the mixture is the consistency of oatmeal.
Add the eggs and sour cream to another bowl. Whisk until smooth. Add to the flour mixture and mix until combined. Transfer to a floured work surface and knead for a few minutes, then form into a ball, cover, and let chill in the refrigerator for 1 hour.
As the dough chills, make the filling. Cook the meat in a skillet until completely browned, then add the onion and sauté for another 10 minutes. Sprinkle some flour over the meat and onion mixture and cook for another minute or so, until the juices in the pan thicken. Then add the water and stir to make a sauce. Add the sour cream, stir to combine, then remove from heat. Add the chopped hard-boiled eggs and salt and pepper to taste.
Preheat oven to 375 degrees Fahrenheit. Divide dough in half, returning one half to the refrigerator to keep chilled. Working on a floured surface, roll out the dough until it’s about ¼-inch thick. Cut into 12 rounds, each 6 inches in diameter.
Place 3 tablespoons of filling on one half of the dough round. Fold the other half of the dough over the filling and seal with a fork. Continue until you’ve assembled all the piroshki.
Grease a baking sheet or line it with parchment paper. Use a fork to poke a few holes in each piroshki to vent steam. Lightly brush each with a beaten egg, then bake for 20 minutes until golden brown in color.
Yorumlar