Piroshki

Piroshki

By
From
Baking
Makes
30 large
Photographer
Vanessa Levis

This recipe for soft buns filled with onion and smoked bacon or speck came into my life in the 1970s via a reader of Woman’s Day when we were running a national bake-off. In those days the recipe seemed so exotic and different. I thought I’d never tasted anything so good and have been making them ever since. We, the judges, were so impressed they won a major prize. I have since learned that there are many variations to these Russian meat pies; many contain mince or cabbage, and often they are fried instead of baked. But this is still the recipe I like best.

Ingredients

Quantity Ingredient
1 1/4 cups milk
125g butter
2 tablespoons sugar
450g plain flour
2 teaspoons salt
7g dry yeast
1 egg yolk
beaten egg, to glaze

Filling

Quantity Ingredient
3 large onions, finely chopped
60g butter
250g speck, or smoked streaky bacon, finely and neatly diced
freshly ground pepper

Method

  1. Heat the milk, butter and sugar in a saucepan on low until lukewarm and the butter has melted, stirring occasionally.
  2. Sift the flour with the salt into a large mixing bowl. Stir in the yeast. Make a well in centre and pour in the milk mixture and egg yolk. Stir with a wooden spoon, gradually incorporating flour. Beat dough for 3 minutes, until smooth and elastic. You can use your hand or the dough hook of an electric mixer to make the dough. Sprinkle a little flour on top, cover with plastic wrap then a folded tea towel, and leave in a warm place until doubled, about 1 hour.
  3. Meanwhile, make the filling. Fry the onion in the butter on low heat, stirring, until golden, cool. Add the speck or bacon with a good grinding of pepper.
  4. Preheat the oven to 230°C. Turn the dough out on to a floured board, knead lightly, and take a tablespoon-sized piece of dough. Top with a teaspoon of filling and fold edges of dough over to enclose filling. Mould into a ball. Place on lightly greased baking trays. Repeat with the remaining dough and filling, cover loosely with plastic wrap and leave in a warm place for 15 minutes.
  5. Brush with beaten egg and bake for 10–15 minutes or until golden and cooked.

Note

  • To freeze, pack in oven bags in serving-sized batches. It is a simple matter to lift them out of the freezer and pop them straight into a 180°C oven for about 10 minutes to reheat.
Tags:
baking
bakery
margaret
fulton
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