Piroshki

Piroshki

By
From
Margaret Fulton Favourites
Makes
45–50 appetiser-size or 30 large piroshki
Photographer
Tanya Zouev and Armelle Habib

I learnt about this recipe for soft buns filled with onion and smoked bacon in the 1970s from a Russian reader of Woman’s Day, when we were running a national bakeoff. In those days the recipe seemed so exotic and different — sausage rolls being our closest equivalent. I’d never tasted anything so good and have been making them ever since. We, the judges, were so impressed that we awarded the piroshki a major prize. I have since found out that there are many variations to these Russian meat pies — they may contain mince or cabbage, and are often fried instead of baked — but this is still the recipe I like the best.

Pastry

Ingredients

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

Filling

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

Method

  1. Heat the milk, butter and sugar in a saucepan over a low heat, stirring occasionally, until lukewarm and the butter has melted. Sift the flour with the salt into a large mixing bowl. Stir in the yeast. Make a well in the centre and pour in the milk mixture and egg yolk. Stir with a wooden spoon, gradually incorporating the flour. Beat the dough for 3 minutes, until smooth and elastic. You can use your hands or the dough hook of an electric mixer. 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.
  2. Meanwhile, make the filling. Fry onions in butter over a low heat, stirring, until golden, then cool. Add the speck with a good grinding of pepper.
  3. Preheat the oven to 230°C. Turn the dough out onto a floured surface, knead lightly, and pinch off a tablespoon-sized piece. Flatten it slightly into a thick disc and place a teaspoon of filling on top. Fold the edges over to enclose the filling and mould into a ball. Place on a lightly greased baking tray. Repeat with the remaining dough and filling, cover baking tray loosely with plastic wrap and leave in a warm place for 15 minutes. Brush with beaten egg and bake for 10–15 minutes, until golden and cooked.
Tags:
Margaret
Fulton
Favourites
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