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Pirozhki (Pastries Filled With Meat Or Vegetables) Recipe
|Dough||3 Cup (48 tbs)|
|Active dry yeast||2 Tablespoon|
|Milk||1⁄4 Cup (4 tbs) (Scalded 105 Â° F To 115 Â° F)|
|Sweet butter||1⁄2 Cup (8 tbs)|
|Shortening||1 Tablespoon (Crisco)|
|Flour||7 Cup (112 tbs)|
|Olive oil||2 Tablespoon|
|Meat filling||2 Cup (32 tbs)|
|Ground beef/Lamb||1 1⁄2 Pound|
|Sliced onions||2 Cup (32 tbs)|
|Chopped parsley/Fresh dill / fresh cilantro||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Hard-cooked eggs||2 , finely chopped|
|Vegetable filling||2 Cup (32 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Cooked cubed potatoes||2 Cup (32 tbs)|
|Chopped dill/Cilantro||1 Tablespoon|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 11853 Calories from Fat 5120
% Daily Value*
Total Fat 572 g880.1%
Saturated Fat 208.4 g1042.1%
Trans Fat 2 g
Cholesterol 2073 mg
Sodium 9451.9 mg393.8%
Total Carbohydrates 1239 g412.9%
Dietary Fiber 79.1 g316.2%
Sugars 94.2 g
Protein 411 g821.1%
Vitamin A 264% Vitamin C 155.4%
Calcium 117.6% Iron 578.9%
*Based on a 2000 Calorie diet
Let stand for two or three minutes, then stir to dissolve completely.
Set aside until mixture doubles.
In a separate bowl beat the butter with the shortening until white and fluffy.
Add the eggs one by one, beating well after each addition.
Add the sugar and salt, mixing well.
Combine the yeast mixture with the egg mixture.
Stir in the flour.
Knead about ten minutes until a smooth dough is formed.
Pour a little olive oil to moisten your hands and form the dough into a ball.
Place in a bowl, cover with plastic wrap or a towel and refrigerate at least ten hours or overnight.
To prepare the meat filling, saute the meat in a pan for ten minutes.
Add the onions and saute together until the onion is translucent.
Remove from heat.
Add the parsley and the seasonings. (Flavor must be sharp.)
Fold in the eggs.
To prepare the vegetable filling, heat the olive oil in a saucepan and add the onions.
Saute until golden.
Add the potatoes.
Saute for a few minutes.
Remove from heat.
Stir in the seasonings and the dill or cilantro.
Roll the dough into a long log and cut into walnut-size pieces.
Roll each ball out into a round about quarter-inch thick.
Place a spoonful of the filling in the center, bring up both sides to the center and firmly press together to seal.
Arrange them on a generously floured pan, seam side down, cover and let rest one hour.
Then drop into deep heated olive oil and fry on both sides, a few at a time, until golden brown.
Do not crowd.
Drain on paper toweling.