Pirozhki (Russian Meat Filled Pastries) Recipe

Summary

Servings25Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Onion1 Large, chopped
 Ground beef1 Pound
 Water1⁄2 Cup (8 tbs)
 Shortening/Fat1 Tablespoon
 Flour1 Tablespoon
 Scalded milk2 Cup (32 tbs), cooled to lukewarm
 Sugar1⁄3 Cup (5.33 tbs)
 Butter6 Tablespoon
 Flour6 Cup (96 tbs), sifted
 Dry yeast1⁄4 Ounce (1 Package)
 Salt2 Teaspoon
 Eggs2 , beaten

Nutrition Facts

Serving size

Calories 230 Calories from Fat 86

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 4.3 g21.4%

Trans Fat 0.1 g

Cholesterol 39.3 mg

Sodium 182.3 mg7.6%

Total Carbohydrates 28 g9.4%

Dietary Fiber 1.1 g4.4%

Sugars 4.3 g

Protein 8 g15.1%

Vitamin A 2.6% Vitamin C 1.5%

Calcium 3.1% Iron 9.6%

*Based on a 2000 Calorie diet

Directions

Make filling first and let it cool while you prepare dough.
Saute onion in fat until pink, but not brown.
Add ground beef, stirring with fork to prevent formation of chunks.
Cook until no red is visible in the meat.
Sprinkle with 1 tbs. flour; mix well and add 1/2 cup water, mix ing all ingredients well.
Cool.
Use to fill Priozhki dough.
Use 1 pkg. at 5,200 foot altitude; 1 1/2 pkgs.
Should be used at sea level.
Add sugar and salt to milk; sprinkle with yeast and mix well.
Add melted butter and the eggs and mix in.
Gradually add flour, mixing and kneading about 5 min.on floured board as for bread dough.
Form into ball; grease lightly; cover with a towel and let rise in a warm, draft free place about 2 hours, until doubled.
Punch dough down and let rise again for about 30 to 60 minutes, or until dough is puffy.
Take pieces of dough (of the same size as for dinner rolls) and flatten.
With a floured rolling pin on a floured board, roll each piece into an oval about 3" long and about 1/4" thick.
Put 1 tbs.of filling along the center of the oval.
Close and seal edges of dough over filling.
With sealed sides down, place Pirozhki on lightly greased, floured cookie sheet and bake in 375 degree oven about 20 minutes, or until nice and brown.
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