Main
Pirojki, Russian stuffed buns
- Preparation time
- 2 h
- Servings
- serves 6 (about 16 pirojki)
Ingredients
- Flour — to buy500 g
- Sugar — to buy1 tbsp
- Salt — to buy1 tsp
- Baker's yeast — to buy7 g
- Milk — to buy200 ml
- Egg — to buy2
- Butter — to buy50 g
- Onion — to buy1
- Ground beef — to buy400 g
- Neutral oil — to buy2 tbsp
- Pepper — to buy1 pinch
Preparation
Make the yeasted dough: mix the flour, sugar, salt and yeast, then add the warm milk, egg and melted butter, knead for 8-10 minutes until you get a smooth, elastic dough.
Cover and let it rise for 1 hour in a warm spot, until the dough doubles in size.
While it rises, make the filling: cook the sliced onion in a little oil for 5 minutes, add the ground meat and cook for 8-10 minutes, breaking it up, until fully cooked; season with salt and pepper and let cool completely (a warm filling would make the dough soggy).
Punch down the dough, divide it into small even balls, then roll each one into a disc about 10 cm across.
Place a spoonful of filling in the centre of each disc, fold the edges toward the centre and pinch firmly to seal into a small oval parcel.
Arrange the pirojki seam-side down on a baking tray, cover with a towel and let rise for another 20 minutes.
Brush with beaten egg yolk and bake at 190°C for 20-25 minutes, until golden and puffed up.
Serve warm or at room temperature, alongside a soup or as a snack.