Piroshki are small, golden pastries beloved across Russia and Eastern Europe, traditionally filled with seasoned meat, though vegetable and egg fillings are just as popular. Baked rather than fried, they make wonderful hand-held bites for any gathering.
Ingredients
- 500 g flour
- 7 g instant yeast
- 250 ml warm milk
- 1 egg, plus 1 for glazing
- 50 g butter, melted
- 300 g ground beef or pork
- 1 onion, finely chopped
- Salt and pepper, to taste
Instructions
- Mix the flour, yeast, milk, egg and melted butter into a soft dough. Knead until smooth, then let rise for 1 hour.
- Cook the onion until soft, add the ground meat, and cook through. Season well and let cool.
- Divide the dough into small balls, flatten each, and spoon in the meat filling. Pinch the edges closed to seal.
- Place seam-side down on a baking tray and brush with beaten egg.
- Bake at 190°C (375°F) for 20-25 minutes until golden brown.
Priatnogo appetita — enjoy your meal! Piroshki are best eaten warm, freshly baked.
