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Savory Baked Piroshki with Meat Filling
Created by: Howcan Team
Ingredients
- 1 cup warm milk
- 1 tablespoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 pound ground beef
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg, beaten (for egg wash)
Instructions
- In a small bowl, dissolve 1 tablespoon of active dry yeast in 1 cup of warm milk. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture and 1/4 cup of vegetable oil. Mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- While the dough is rising, prepare the meat filling. In a skillet, sauté 1 small finely chopped onion and 1 minced clove of garlic in a little oil until softened. Add 1/2 pound of ground beef and cook until browned. Season with 1 teaspoon of paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Remove from heat and let it cool.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and then flatten it into a small circle. Place a spoonful of the meat filling in the center of each circle, then pinch the edges together to seal and form a ball.
- Place the filled piroshki on the prepared baking sheet, seam side down. Brush the tops with beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the piroshki are golden brown and cooked through.
- Allow to cool for a few minutes before serving. Enjoy these savory baked piroshki with a meat filling as a delicious appetizer or snack.
Baked piroshki with a savory meat filling has its roots in Eastern European cuisine, particularly in Russia and Ukraine. These delicious pastries are believed to have originated in the 19th century and have since become a beloved comfort food. The dough is typically made with flour, yeast, eggs, and butter, resulting in a soft and flaky texture. The savory meat filling often consists of ground beef or pork, onions, and a blend of herbs and spices, creating a rich and flavorful combination. Chefs and home cooks alike take pride in perfecting the piroshki, with variations in fillings and shapes. Today, the best versions of this dish can be found in traditional Russian and Ukrainian restaurants, where skilled chefs continue to honor the time-honored recipe. To achieve the perfect piroshki, it's essential to ensure the dough is properly kneaded and allowed to rise, while the meat filling should be well-seasoned and cooked to perfection. For those looking to explore alternative methods, some recipes call for frying the piroshki instead of baking, resulting in a crispy exterior and a tender interior. Whether baked or fried, these savory meat-filled piroshki are a true delight for anyone craving a taste of Eastern European comfort food.
70 min
12
280 calories
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