Pirozhki (Пирожки)

Ingredients

Preparation

1. 1

   Activate the yeast

   Pour the lukewarm milk into a large bowl. Add the yeast and about half the sugar, stir and rest for five to ten minutes. A light foam should appear on the surface, showing that the yeast is active.

2. 2

   Start the dough

   Add the egg, remaining sugar, salt and lukewarm melted butter to the yeast mixture. Whisk until evenly combined.

3. 3

   Add the flour

   Gradually add the flour, mixing first with a spoon. When the dough becomes too firm to stir, transfer it to the work surface and continue adding only as much flour as needed.

4. 4

   Knead the dough

   Knead for eight to ten minutes until the dough is smooth, supple and slightly elastic. It may remain very slightly tacky, but should release easily from the hands after a few seconds of kneading.

5. 5

   First rise

   Place the dough in a lightly greased bowl, cover and let rise in a warm place for about one to one and a half hours, until nearly doubled in volume.

6. 6

   Cook the potatoes

   While the dough rises, place the diced potatoes in a pan of lightly salted water. Bring to a boil and cook for twelve to fifteen minutes until tender. Drain thoroughly and mash roughly with a fork.

7. 7

   Cook the onion

   Heat the oil in a large frying pan over medium heat. Add the onion with a pinch of salt and cook for six to eight minutes until soft and lightly golden.

8. 8

   Cook the beef

   Add the minced beef and increase the heat slightly. Break up the meat with a spatula and cook for six to eight minutes, until fully cooked and beginning to brown. Cook for another minute or two if necessary to evaporate excess moisture.

9. 9

   Finish the filling

   Add the mashed potatoes to the beef. Season with salt, pepper and dill. Mix thoroughly and taste. The filling should be flavourful, fairly dry and compact enough to hold inside the dough.

10. 10

    Cool the filling

    Transfer the filling to a wide dish and spread it out so it cools quickly. It should be at room temperature before shaping; hot filling can soften the dough and weaken the seams.

11. 11

    Deflate and divide the dough

    Once the dough has risen, gently press it to release large air bubbles. Divide into sixteen even portions of about fifty to fifty-five grams and shape into small balls.

12. 12

    Roll the portions

    Keep the dough balls covered with a cloth. Take one and roll it into a disc about ten to twelve centimetres wide, leaving the centre slightly thicker than the edges.

13. 13

    Fill the pirozhki

    Place about two tablespoons of cooled filling in the centre of the disc. Leave a clean border of at least one centimetre so the bun can be sealed without filling touching the seam.

14. 14

    Seal the buns

    Bring two opposite edges over the filling and pinch them together from the centre toward the ends. Check that the seam is completely sealed, then very gently roll the pirozhki between your hands into an oval shape.

15. 15

    Second rise

    Place the pirozhki seam-side down on a baking-paper-lined tray, leaving space between them. Cover lightly and let rise for twenty to thirty minutes. They should become puffier and feel soft to the touch.

16. 16

    Preheat the oven

    During the second rise, preheat the oven to 190°C using conventional heat. Position the rack in the centre so the pirozhki brown evenly without burning underneath.

17. 17

    Apply the egg wash

    Mix the egg wash with one tablespoon of water. Gently brush the top of each pirozhki without pressing so they do not deflate.

18. 18

    Bake

    Bake for twenty to twenty-five minutes, until the pirozhki are well risen and evenly golden. If necessary, rotate the tray halfway through baking for more even browning.

19. 19

    Rest and serve

    Let the pirozhki rest on a wire rack for five to ten minutes before serving. They can be eaten hot or warm, on their own or with sour cream, soup or salad.

Tips & tricks

• Use lukewarm rather than hot milk so the yeast is not damaged.
• Let the dough rise until nearly doubled in volume rather than relying only on the clock.
• Knead until the dough becomes smooth, supple and slightly elastic.
• Cool the filling completely before stuffing the pirozhki so it does not soften the dough.
• Cook the filling long enough to evaporate excess moisture.
• Do not overfill the buns or they may open during baking.
• Pinch the seam very firmly and place it underneath on the tray.
• Let the shaped pirozhki rise a second time before baking for a lighter crumb.
• Brush with egg for a shiny, deeply golden surface.
• Space the pirozhki apart because they expand in the oven.
• Rest them for a few minutes after baking before serving.
• The same dough can be used with cabbage, mushroom or potato fillings.

Variations

• Replace the beef with minced pork or a beef-pork mixture.
• Prepare a white cabbage and onion filling for a vegetarian version.
• Use potatoes, onions and mushrooms for a meat-free variation.
• Add fresh dill or parsley to the filling.
• Prepare a fried version in oil at 170-175°C.
• Replace the potato with braised cabbage.
• Add a little grated cheese to the filling.
• Make a sweet version with apples or thick jam.

Storage

Cooked pirozhki keep for up to three days in the refrigerator in an airtight container. Reheat in a 160°C oven for about ten minutes to preserve the dough texture. They can be frozen for up to two months once completely cooled. Thaw in the refrigerator, then reheat in the oven. The raw dough can also be prepared several hours ahead and refrigerated after the first rise.

Nutrition facts(per serving)

What to serve with this recipe?

• Sour cream
• Borscht
• Hot broth
• Cucumber salad

Frequently asked questions