Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup milk
- 1 egg
- 1/4 cup butter, melted
- 1/2 lb ground beef
- 1 onion, chopped
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 egg yolk, beaten
Special equipment needed:
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth.
5. Cover the dough with a damp towel and let it rest for 30 minutes.
6. Preheat the oven to 375°F.
7. In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is softened.
8. Add the paprika, salt, and pepper to the skillet and stir to combine.
9. Roll out the dough on a floured surface to 1/4 inch thickness.
10. Cut the dough into circles using a cookie cutter or a glass.
11. Place a spoonful of the beef mixture in the center of each circle.
12. Fold the dough over the filling and pinch the edges together to seal.
13. Place the pirozhki on a greased baking sheet.
14. Brush the tops of the pirozhki with the beaten egg yolk.
15. Bake for 20-25 minutes, until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 pirozhki
Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 17g
Protein: 8g
Substitutions for ingredients:
- Ground pork or chicken can be used instead of ground beef.
- Vegetable oil can be used instead of butter.
- Chopped mushrooms can be added to the filling for a vegetarian option.
Variations:
- Add grated cheese to the filling for a cheesy twist.
- Use mashed potatoes instead of ground meat for a vegetarian option.
- Add diced potatoes and carrots to the filling for a heartier option.
Tips and tricks:
- Make sure the dough is rolled out thin enough to easily fold over the filling.
- Use a fork to crimp the edges of the pirozhki for a decorative touch.
- Serve with sour cream or ketchup for dipping.
Storage instructions:
Store leftover pirozhki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pirozhki in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the pirozhki on a platter and garnish with fresh herbs.
Garnishes:
Fresh parsley or dill
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Russian-style potato salad
- Cabbage and carrot slaw
- Roasted beets
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the filling is too dry, add a splash of beef broth or water.
Food safety advice:
Make sure the ground meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Uglichsky pirozhki are a traditional Russian pastry that originated in the town of Uglich in the 17th century.
Flavor profiles:
Savory, meaty, buttery
Serving suggestions:
Serve warm as an appetizer or snack.
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Region: Russian