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Pirozhki (Beef- or Chicken-Stuffed Turnovers - Russian)

Recipe Ingredients

Dough

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1 teaspoon active dry yeast

2 tablespoons butter, softened

1 egg, beaten, plus a little extra

6 tablespoons warm milk

1 beaten egg

Filling

1 small onion, finely chopped

6 ounces ground chicken or beef

1 tablespoon sunflower oil

5 tablespoons chicken stock

2 tablespoons chopped fresh parsley

pinch grated nutmeg

pinch salt and freshly ground black pepper

Method

Sift the flour, salt and sugar into a large bowl. Stir in the yeast, then make a well in the center. Add the butter, egg and milk and mix into a soft dough. Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put dough in clean bowl, cover with plastic wrap and set in a warm place to rise for 1 hour or until dough has doubled in size.

Meanwhile, stir-fry the onion and ground chicken or beef in the oil for 10 minutes. Add the stock and simmer for 5 minutes. Stir in the parsley, nutmeg, salt and pepper. Let cool.

Heat the oven to 425 degrees F. Knead the dough, then roll out until 1/8-inch thick. Stamp out rounds with a 3-inch cutter. Brush the edges with beaten egg. Put a little filling in the middle, then press the edges together. Let rise on oiled baking sheets, covered with oiled plastic wrap, for 15 minutes.

Brush with a little more egg. Bake for 5 minutes, then reduce heat to 375 degrees F and cook 10 more minutes.

Makes 35.

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