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February 2019

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Piroshki Recipe

Piroshki recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Piroshki recipe  PDF


DOUGH 2 1/2 t Dried yeast
Pinch sugar 5 T Warm water
2 1/2 oz Butter
1 lb Flour
Pinch salt 8 T Milk
2 Eggs
MEAT FILLING 1 Medium onion
1 T Oil or butter
8 oz Minced beef / veal / chicken
Seasoning: salt, pepper, nutmeg, chopped herbs to taste Optional: 2 T beef suet or jellied stock, chopped hard boiled egg 1 Egg for binding
MUSHROOM FILLING 1 lb Fresh mushrooms
Butter for saute'ing Chopped herbs to taste 1 Chopped hard boiled egg
Sour cream to bind BUCKWHEAT FILLING 8 oz Kasha (buckwheat groats)
1 Medium onion
1/4 lb Fresh mushrooms
1 Hard boiled egg
FOR THE DOUGH: Dissolve the yeast and a pinch of sugar in the warm water. Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm place. Pour into a bowl, mi in the softened butter, sifted flour and salt, the milk and the beaten eggs, and knead into a smooth dough. Leave to rise until it has doubled in volume. Knead again and roll out. Cut out in small circles: you will be folding these in half to enclose the filling in a semi circle or canoe shape. Brush the inner edges with a little milk to help them seal firmly. Then either brush the piroshki with egg and bake in a moderate to hot oven for about 10 minutes, until golden brown: or fry them, uncoated, in deep fat. FOR THE MEAT FILLING: Lightly fry the onion in the oil or butter, add the meat and cook for 5 minutes. Combine in a bowl with the seasoning and herbs and allow to cool. Pirozhki often come out rather dry because of the small quantities of filling which cannot, as with a pie, be moistened by the last minute addition of stock. Both suet and frozen stock in little chips have been recommended to me by conscientious Russian pastry cooks to cure this fault. My objections are that suet makes the pirozhki undesireably fatty, while the chipped stock needs forethought and a sledgehammer, both of which go missing when I am in a hurry. A better solution, I think, is to use stock either naturally or artificially jellied with gelatine. Add 2 teaspoons, finely chopped, to the mi ture when it is absolutely cold from the refrigerator, bind with egg and use immediately. FOR THE MUSHROOM FILLING: Chop the fresh mushrooms into quarters and cook gently in butter with finely chopped herbs for 15 minutes. Season, add a little chopped onion, chopped hardboiled egg or rice or both, and enough sour cream to make a fairly moist filling. FOR THE BUCKWHEAT FILLING: Cook the kasha in salted water for about 15 minutes until soft but not mushy. Drain well and combine with chopped hard boiled egg, chopped fried onions, and chopped mushrooms saute'ed in butter. Add seasoning and herbs to taste. Allow the mi ture to cool thoroughly in the refrigerator and add little pieces of very cold butter. Use immediately. ...These are basic traditional fillings, but there is plenty of scope for invention along non Russian lines for e ample, egg and mushroom filling, moistened with butter....

Piroshki recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
776 people have voted
Last Reviewed on 2019-02-20



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