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The Best Piroshki Recipe Ever

  • Author: Alioui
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x

Description

If you’re looking for a delightful treat that combines comfort and flavor, then you must try The Best Piroshki Recipe Ever! These fluffy, golden-brown pastries are filled with a savory beef and onion mixture that will tantalize your taste buds.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1 cup whole milk
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 pound ground beef
  • 1 large yellow onion, finely chopped
  • 1/2 teaspoon black pepper
  • 1 tablespoon oil for cooking
  • 1 egg yolk + 1 tablespoon milk for egg wash

Instructions

  1. To begin making these delicious piroshki, start by warming up the milk in a small saucepan. You want it to be warm but not boiling. Once warm, stir in the granulated sugar and active dry yeast. Let it sit for about 5-10 minutes or until the mixture becomes frothy.
  2. In a large mixing bowl, add the melted unsalted butter, the two large eggs, and salt to the yeast mixture. Carefully combine these ingredients. Gradually sprinkle in the all-purpose flour, mixing with a wooden spoon or your hands until a soft dough begins to form.
  3. Once your dough has come together, transfer it to a floured surface and knead it for 8-10 minutes. You’ll know it’s ready when the dough is smooth and elastic. After kneading, place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour until it doubles in size.
  4. While the dough is rising, it’s time to prepare your filling. In a skillet, heat 1 tablespoon of oil over medium heat. Add the finely chopped yellow onion and sauté until golden brown and fragrant, usually about 5-7 minutes. Next, add the ground beef into the skillet. Cook it until it’s nicely browned, breaking it apart with a spatula as it cooks. Season the mixture with the black pepper and salt if needed. Once cooked, remove it from heat and let it cool.
  5. When the dough has risen, gently punch it down to release the air. Divide the dough into equal pieces, depending on how large you want your piroshki. Roll each piece into a small circle on a floured surface. Place a spoonful of the cooled meat mixture in the center of each dough circle.
  6. Carefully fold the dough over the filling, pinching the edges tightly to seal the piroshki. Make sure there are no gaps; otherwise, the filling might spill out while baking. Arrange the sealed piroshki seam side down on a parchment-lined baking tray.
  7. Once all the piroshki are shaped, cover them with a towel and let them rise again for about 20-30 minutes. This second rise will make them even fluffier. Preheat your oven to 375°F (190°C) while the piroshki are rising.
  8. After the second rise, brush the tops of the piroshki with an egg wash made by combining the egg yolk and milk. This will give them a beautiful golden color once baked. Place the tray in the preheated oven and bake for about 20-25 minutes until they are golden-brown and your kitchen starts to smell incredible.

Notes

Making piroshki can be a rewarding experience. Ensure dough doubles in size before moving on to the next step.

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Snack

Nutrition

  • Calories: 250 kcal
  • Sodium: 300 mg
  • Protein: 10 g

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Find it online: https://corarecipes.com/the-best-piroshki-recipe-ever-savory-pastry-delight/