Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1/2 cup milk
- 1 egg
- 2 tbsp vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced mushrooms
- 1/2 cup diced cooked beef
- 1/2 cup diced cooked potatoes
- Salt and pepper to taste
- 1 egg yolk
- 1 tbsp water
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the warm water, milk, egg, and vegetable oil. Mix until a dough forms.
2. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. In a skillet over medium heat, sauté the onion and mushrooms until softened. Add the cooked beef and potatoes and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
5. Divide the dough into 8 equal portions and roll each one out into a circle about 6 inches in diameter.
6. Spoon the filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling and pinch the edges together to seal.
7. In a small bowl, whisk together the egg yolk and water. Brush the tops of the pirozhki with the egg wash.
8. Bake for 25-30 minutes until golden brown and cooked through.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
8 pirozhki
Nutritional information:
Calories: 230
Fat: 9g
Carbohydrates: 28g
Protein: 9g
Sodium: 210mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Ground beef or ground turkey can be used instead of diced cooked beef.
- Sweet potatoes or butternut squash can be used instead of potatoes for a different flavor.
Variations:
- Add shredded cheese to the filling for a cheesy twist.
- Use different vegetables such as carrots or peas in the filling.
- Make a sweet version by filling the pirozhki with fruit preserves or Nutella.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a smooth texture.
- Don't overfill the pirozhki or they may burst open during baking.
- Brushing the tops with egg wash will give them a shiny, golden brown finish.
Storage instructions:
Store leftover pirozhki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Arrange the pirozhki on a platter and sprinkle with chopped fresh herbs such as parsley or dill.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of paprika.
Pairings:
Serve with a side salad or soup for a complete meal.
Suggested side dishes:
- Russian-style potato salad
- Borscht soup
- Cucumber and tomato salad
Troubleshooting advice:
- If the dough is too dry, add a little more water or milk.
- If the pirozhki burst open during baking, try sealing the edges more tightly or using less filling.
Food safety advice:
Make sure the filling is heated through to a safe temperature of 165°F (74°C).
Food history:
Pirozhki are a traditional Russian pastry that can be filled with a variety of sweet or savory fillings. They are often served as a snack or appetizer.
Flavor profiles:
The savory filling of these pirozhki is hearty and comforting, with flavors of beef, potatoes, and mushrooms. The pastry dough is soft and slightly sweet.
Serving suggestions:
Serve these Chyorny Altai Pirozhki warm with a side salad or soup for a satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian