Slavic Meat Hand Pie With Ground Beef and Raisins

Beef Pirozhki/Piroshki (Russian-mode hand pies)

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Beef Pirozhki are Russian-manner manus pies. Simple, similar an empanada. A favorite Russian snack stuffed with beefiness and onion. I like to add a couple of more ingredients to mine: cheese, Pasta Sauce, and bacon bits. Tastes even better!

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These Pirozhki (some telephone call them Piroshki ) bring so many memories of childhood for me.

I was not a good eater as a child but I e'er loved BAKED GOODS until this day!

Some people telephone call them Piroshki, only the proper noun is Pirozhki (Pirozhok plural) only since there is no "ZH" – "ж" sound in English, that's why you lot will notice recipes for Piroshki.

I accept found information on Wikipedia:

"Pirozhki (Russian: пирожки́, plural form of pirozhok; Ukrainian: пиріжки, pyrizhky) are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a diverseness of fillings. Pirozhki are popular street food and condolement food in Russia and a stereotypical office of Russian culture."

How to brand Beef Pirozhki

Use any refrigerated dough tin or make your ain dough.

My favorite and then far is the Annie's Organic Flaky Biscuits! I honey the taste of this dough. It says on the tin "8 Biscuits".

You can make 8 large hand pies or piece biscuits in half and become xvi smaller Pirozhkov.

• Gyre the dough and create a large pie or individual manus pies (pirozhki). Up to you.
• On a lightly floured work surface, roll out each biscuit making about 5-inch oval.

• Saute onion until translucent, add together ground chuck, saute until no longer pink. Add diced garlic and a couple of tablespoons of your favorite pasta sauce and bacon bits (optional). Adjust to taste.
• Allow the mix cool.
• Place a generous scoop of the filling you made (either cabbage/beef or beefiness/cheese) in the heart of the dough.
• Printing pirozhki to close tightly. Use a bit of water to seal, if necessary.

• Place on a parchment paper-lined cookie sheet.
• Brush with beaten egg.

My not-traditional additions to make these taste fifty-fifty meliorate:

Dust with oregano, dry parsley, or your favorite herbs.

I love "Everything Bagel" seasoning from Costco as well and utilize it ofttimes.

• Dust with oregano, dry out parsley, or your favorite herbs. (optional)
• Permit the piroshki to proof for 10 to 15 minutes while preheating the oven.
• Bake in the preheated at 350F oven for 18 to 20 minutes. Judge past colour.

Perfectly baked as yous can see.

Another, admittedly succulent alternative is to – FRY PIROZHKI in oil!

And nonetheless another delicious choice is to to brand BEEF AND CABBAGE stuffed Pirozhki

Same recipe as above.

Saute onion until translucent, add basis chuck, saute until no longer pinkish.

Add sliced cabbage or packaged coleslaw, saute until soft, add diced garlic, a couple of tablespoons of your favorite pasta sauce, and sliced green onion. Conform to gustatory modality.

Let the mix absurd.

Beef and Cabbage large hand pies!

Bon Appetit! Приятного аппетита!

You can stuff Pirozhki with: mashed potatoes, mushrooms, eggs and green onions. Pirozhki tin can as well exist stuffed with fish, cottage cheese or a variety of sweet fillings such as fresh or stewed fruit, jams.

EASY Dough recipe for Pirozhki:

• 1 loving cup warm milk (heated to most 110F degrees)
• 1 (.25 ounce) package agile dry yeast
• 2 teaspoons white sugar
• 1 teaspoon kosher salt
• one big egg, browbeaten
• 2 tablespoons melted butter
• three cups all-purpose flour, or as needed
• ½ teaspoon oil, or equally needed

Combine warm milk and yeast in a large bowl. Let sit down until foamy and bubbly, about 10 minutes.

Whisk in sugar, salt, egg, butter.

Add together almost all of the flour, belongings back a small-scale amount in instance the dough gets too dry.

Knead until the dough forms a brawl and does non stick to the bowl.

Grease the bowl with a few drops of oil and place dough dorsum in.

Cover the bowl and let the dough rise in a warm spot until doubles in book, nearly ane hour.

Check out other Filling ideas:

Chicken Cabbage Pie

Crabmeat Cream Cheese Pillsbury Puffs

Ingredients

• Whatever refrigerated canned dough or make your own dough (run into recipe below)
• 1 1/2 pound ground beef
• ane medium onion, diced
• 2 garlic cloves, minced
• Pasta sauce
• Bacon bits (optional)
• Salt/Pepper to gustatory modality
• Egg, browbeaten

Instructions

1. On a lightly floured piece of work surface, roll out each beige making most a v-inch oval.
2. Saute onion until translucent, add ground chuck, saute until no longer pink.
3. Add diced garlic and a couple of tablespoons of your favorite pasta sauce and bacon $.25. Adjust to taste.
4. Let the mix cool.
5. Place a generous scoop of the filling you made (either cabbage/beef or beef/cheese) in the centre of the dough.
6. Printing pirozhki to close tightly. Utilise a chip of h2o to seal, if necessary.
7. Place on a parchment paper-lined cookie sheet.
8. Brush with beaten egg.
9. Dust with oregano, dry out parsley, or your favorite herbs. (optional)
10. Allow the piroshki to proof for ten to 15 minutes while preheating the oven.
11. Bake in the preheated at 350F oven for 18 to xx minutes. Approximate by color.

Notes

EASY Dough recipe for Pirozhki:

• 1 cup warm milk (heated to almost 110F degrees)
• 1 (.25 ounce) bundle active dry out yeast
• 2 teaspoons white sugar
• i teaspoon kosher salt
• 1 large egg, browbeaten
• 2 tablespoons melted butter
• 3 cups all-purpose flour, or every bit needed
• ½ teaspoon oil, or as needed

1. Combine warm milk and yeast in a large bowl. Let sit until foamy and bubbly, almost x minutes.
2. Whisk in sugar, salt, egg, butter.
3. Add almost all of the flour, property back a modest amount in case the dough gets too dry.
4. Knead until the dough forms a ball and does non stick to the bowl.
5. Grease the bowl with a few drops of oil and place dough back in.
6. Embrace the bowl and let the dough ascension in a warm spot until doubles in book, about 1 hour.

July 23, 2021

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Source: https://www.craftycookingbyanna.com/beef-pirozhki/

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