Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup warm milk
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 egg
- 1 lb ground beef
- 1 onion, chopped
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 egg yolk
- 1 tbsp water
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the warm milk, warm water, vegetable oil, and egg. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Cover with a towel and let rest for 30 minutes.
3. In a separate bowl, mix together the ground beef, chopped onion, black pepper, paprika, cumin, parsley, and dill.
4. Preheat the oven to 375°F (190°C).
5. Divide the dough into 12 equal pieces. Roll each piece into a ball and then flatten it into a circle about 4 inches in diameter.
6. Place a spoonful of the beef mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges together to seal.
7. Place the pirozhki on a baking sheet lined with parchment paper.
8. In a small bowl, whisk together the egg yolk and water. Brush the tops of the pirozhki with the egg wash.
9. Bake for 25-30 minutes, or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
12 pirozhki
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 18g
Protein: 12g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground chicken.
- Fresh parsley and dill can be substituted with dried herbs.
Variations:
- Add grated cheese to the beef mixture.
- Use mashed potatoes instead of ground beef for a vegetarian version.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a soft and tender pirozhki.
- Don't overfill the pirozhki or they may burst open during baking.
- Brushing the pirozhki with egg wash gives them a shiny and golden brown crust.
Storage instructions:
Store leftover pirozhki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pirozhki in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the pirozhki on a platter and garnish with fresh herbs.
Garnishes:
Fresh parsley and dill
Pairings:
Serve with a side salad or pickled vegetables.
Suggested side dishes:
Russian potato salad (Olivier salad) or sautéed mushrooms.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the pirozhki burst open during baking, try sealing the edges more tightly.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Kostromskoy pirozhki is a traditional Russian pastry that originated in the city of Kostroma. It is typically filled with ground beef, onions, and herbs, and is a popular snack or appetizer.
Flavor profiles:
Savory, meaty, and herbaceous.
Serving suggestions:
Serve warm as a snack or appetizer.
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Region: Russian