Classic Piroshki Recipe
Ingredients
| Yeast Dough: Pinch of sugar | ||
| Warm milk | 1 Cup (16 tbs) | |
| 2 pkgs. active dry yeast | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Butter | 4 Tablespoon | |
| Eggs | 2 | |
| 1 leek, washed and trimmed | ||
| Onion | 1 Small, peeled (Filling:) | |
| Oil | 1 Tablespoon (Filling:) | |
| Sausage | 8 Ounce (Filling:) | |
| White breadcrumbs | 3 Tablespoon (Filling:) | |
| Egg yolk | 1 , beaten (Filling:) | |
Directions
To make yeast dough, stir sugar into milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth, Cover and let rise in a warm place 1 hour.
To make filling, cut leek into thin slices.
Finely chop onion.
Heat oil in a skillet; fry leek and onion 5 minutes.
Put sausage and breadcrumbs into a medium bowl; stir in leek and onion mixture.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, knead risen dough lightly.
Roll out to a 21 x 16-inch (52.5x40-cm) rectangle.
Divide dough lengthwise into 7 long pieces measuring 16x3 inches (40x7.5 cm).
Cut each strip along long side into 4 equal pieces.
Divide filling between pieces of dough.
Dampen edges; fold longer side over filling to give 28 filled rectangles.
Press edges together well to seal; brush dough with egg yolk.
Place on baking sheets.
Bake 30 minutes or until golden.
Let stand 5 minutes or until frothy.
Stir gently.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth, Cover and let rise in a warm place 1 hour.
To make filling, cut leek into thin slices.
Finely chop onion.
Heat oil in a skillet; fry leek and onion 5 minutes.
Put sausage and breadcrumbs into a medium bowl; stir in leek and onion mixture.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, knead risen dough lightly.
Roll out to a 21 x 16-inch (52.5x40-cm) rectangle.
Divide dough lengthwise into 7 long pieces measuring 16x3 inches (40x7.5 cm).
Cut each strip along long side into 4 equal pieces.
Divide filling between pieces of dough.
Dampen edges; fold longer side over filling to give 28 filled rectangles.
Press edges together well to seal; brush dough with egg yolk.
Place on baking sheets.
Bake 30 minutes or until golden.
Chef
