:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/aZCTUT9sKjECPquYsXnr/a4a4da24299c520d6b7b9f5da8ec53.jpeg "Russian piroshki recipe")
Source: Kaysha von Pexels
Russian piroshki recipe
Russian piroshki fill your whole house with their aroma during preparation. I have made this recipe many times and my friends and family always love it.
Ingredients
For the sourdough:
- 500 g flour
- 2 Eggs
- 200 g sour cream
- 25 g fresh yeast
- 50 g sugar
- 1 Teaspoon salt
- 100 ml milk
- 50 g melted butter
For the filling:
- 500 g minced meat
- 1 onion
- salt and pepper to taste
- Freshly Chopped Parsley
- 2 Tablespoon sunflower oil
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Directions
First dissolve the fresh yeast and sugar in the lukewarm milk.
In a large bowl, whisk together the eggs and sour cream. Add the flour and salt and mix well. Now add the sourdough mixture and the melted butter and form the dough into a round ball.
Cover the dough and leave to rise in a warm place until it has doubled in volume, at least 1 hour.
While the dough is resting, prepare the filling. Finely chop the onion and fry in a pan in the sunflower oil. Then add the minced meat and fry for a while. Season the mixture with salt, pepper and parsley.
Shape the risen dough into small balls, roll them out flat and put some filling in the middle. Fold the edges of the dough together and press the edges down with your hands.
Place the Russian piroshki on a baking tray lined with baking paper, brush with egg yolk and bake at 200 degrees for about 20 minutes until golden brown. Allow the Russian piroshki to cool briefly before serving. However, they still taste fantastic even after they have cooled completely.
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Martina_GrechovaRussian piroshki recipe
Russian piroshki fill your whole house with their aroma during preparation. I have made this recipe many times and my friends and family always love it.
First dissolve the fresh yeast and sugar in the lukewarm milk.
In a large bowl, whisk together the eggs and sour cream. Add the flour and salt and mix well. Now add the sourdough mixture and the melted butter and form the dough into a round ball.
Cover the dough and leave to rise in a warm place until it has doubled in volume, at least 1 hour.
While the dough is resting, prepare the filling. Finely chop the onion and fry in a pan in the sunflower oil. Then add the minced meat and fry for a while. Season the mixture with salt, pepper and parsley.
Shape the risen dough into small balls, roll them out flat and put some filling in the middle. Fold the edges of the dough together and press the edges down with your hands.
Place the Russian piroshki on a baking tray lined with baking paper, brush with egg yolk and bake at 200 degrees for about 20 minutes until golden brown. Allow the Russian piroshki to cool briefly before serving. However, they still taste fantastic even after they have cooled completely.
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