Wednesday, 13 May 2015


Mare Nieuwoudt

Russian / eastern European individual-sized baked or fried bun stuffed with a variety of fillings, but primarily meat"


~ For the Dough:
160g Butter (melted)
1 Yogurt (125g)
25g Fresh yeast (usually 1 pack)
1/2 Cup warm milk
3 Eggs
600g Flour
1 Egg yolk & 1/4 cup extra virgin olive oil to brush finished Pirozhki
~ For the Filling:
1 kg minced meat
3 Hard boiled eggs
1 Cup of chopped parsley
1 Chopped onion
1 Cup grated Parmigiano-Reggiano (or other hard cheese)
Salt and Pepper

Prepare the dough ca. 2 hrs in advance to let it rise

For the Dough:
Mix the yeast with the warm milk
Then mix all ingredients to create a fluffy dough (flour, yogurt, butter milk & yeast mixture, eggs), add additional flour should the dough be too moist, or additional milk should the dough be too dry
Set the dough apart and let it rise to ca. double its size (ca. 2 hours)

For the Filling:
In a large saute pan caramelize the onion and add the minced meat. Let it cook until all of the moisture/water has evaporated (ca. 45 min.-1 hour)
Once the meat is ready transfer it to a large bowl and add the parsley, grated cheese, chopped hard boiled eggs as well as the Salt & Pepper (to taste)

Preparing the Pirozhki
Preheat the oven to 180°C (375°F)
Take a small amount of dough and roll it into a thin round of ca. 10-12 cm (4-41/2 inch) diameter. You may also choose to make the Pirozhki smaller or larger this is up to your personal preference
Place a spoon of the meat mixture in the center and fold the dough around it pinching it together.
Place the Pirozhki onto a baking sheet with the pinched part at the bottom
Repeat until you have used all dough and meat mixture
Before placing the Pirozhki into the oven, take the last egg yolk and mix it with the olive oil. Brush it over the top of the Pirozhki (this ensures that they get the nice and golden top once they have been cooked)
Bake for 40-45 minutes or until golden brown. There are also recipes where you fry the Pirozhki, but I prefer the baked version as it is lighter and I can freeze the Pirozhki for later consumption.
(FoodyFood; Foto geleen)

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