Piroshki 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