Russian Meat Piroshki Recipe…

pirozhkiPiroshki is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. In the case of this recipe we will use meat filling. Russians love these pies (As I like to call them!). They can even be found wrapped like a pastry in the bread department and will surprise you as they look to be a sweet type treat and almost always you will find cabbage as the filling. I have learned to make sure I read first before I grab…

In Russia they can be found at bus stops and metro stations, In Kiev, Ukraine I know an old babushka that makes the best Piroshki’s and sells them rain, snow, sleet or shine right on the stairs of the entrance to a metro station that I use a lot in Kiev. She has the best pies you could ever want. In our village we travel to a bunch, they have a kiosk that sells these in multiples of stuffings…

Some people pan fry these and some oven bake them and some deep fry them. I prefer to oven bake them and they seem to be fluffier and a lot less fat…

Lets make some Piroshki…

Ingredients:

  • 3 to 4 Loaves frozen bread dough thawed. (Easier than making bread yourself!)
  • 4 medium onions diced
  • stick of real butter melted
  • 1 garlic clove diced
  • 1 med. head cabbage diced
  • 2 lbs lean ground meat (Beef, pork, chicken, turkey or what ever or mixed!)
  • sour cream
  • salt and pepper to taste

How to produce them:

  • Cook the onions and meat together in a fry pan and salt and pepper.
  • Then add cabbage and steam until tender and slightly browned
  • Roll out dough on a floured surface to 1/4 inch thick then cut into 6 inch circles (I use a tin can!)
  • Place a heaping tablespoon + of filling on each circle and fold in half  – seal the edges and brush with melted butter all over the top.
  • Place on a greased baking sheet let rise in warm draft free area for 20 minutes.
  • Bake at 350 degrees for 25-30 min.
  • Serve with sour cream on the side! (Everything in Russia has sour cream with it!)
  • Yummy…

You can fill these things with anything and call it a Piroshki. Try them with cherries, apples, raisins and apricots. I love them with shredded carrots, turkey and cheese. Remember generic is the word and use your imagination to make what you want…

Yummy for the Tummy…

WtR


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