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Pirozhki

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Pirozhki (singular: pirozhok; diminutive of "pirog" (pie)) are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked (the ancient Slavic method) or shallow-fried.

Left: Russian pirozhki made with onion, mushroom, meat and rice stuffing.

One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature. Six typical fillings for traditional pirozhki are:

  1. Fish sautéed with onions and mixed with hard-boiled chopped eggs.
  2. Chopped boiled meat mixed with sautéed onions and eggs.
  3. Rice and boiled eggs with dill.
  4. Mashed potatoes mixed with dill and green onion.
  5. Sautéed cabbage.
  6. Sautéed mushrooms with onions and sometimes carrots.

Pirozhki Recipe

 

A common variety of pirozhki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour. They may contain sweet-based fillings such as stewed or fresh fruit (apples, cherries, apricots, chopped lemon, etc), jam, or cottage cheese; a vegetable filling (mashed potatoes, mushrooms, onions and egg, cabbage); meat or fish; an oatmeal filling mixed with meat or giblets.

 
Yeast Dough for Pirozhki
Strong bread flour 1 kg
Sugar 1 tbsp
Vegetable oil 10 ml
Yeast 5-8 g
Water 300ml
Pirozhki
Yeast dough for 20 pirozhki

1 kg

Filling 500-700 g
Egg 1
 

First of all, make the yeast dough according to the recipe above and prepare the filling you desire:

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Roll small balls out of the dough, 5 cm in diameter, and leave to rest for about 10 minutes. In the meantime, whisk the egg in a bowl:

 
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Smear an oven tray with vegetable oil. Use a wodge of kitchen paper to smear it round the bottom of the tray evenly (the paper will absorb excess oil):

 

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Now you can make pirozhki. Roll out each ball of dough with a rolling pin or just flatten with your hand to form a circle. Carefully spoon the filling into the centre of each circle. There should be enough space left for you to bring up the edges to make one seam line down the middle. Lightly press the seam down so the pie is flattened on the top side as well the bottom, making a rough lozenge shape. Turn each pie over with the seam side down:

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How to Pinch the Edges Video

 

Ensure they are left to stand on the oiled tray not touching one another. Cover the pirozhki with a kitchen towel and leave to rest for 10-15 minutes. Turn the oven on to preheat to 200C.

Then egg wash the pirozhki:

 

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If you have two batches of pies with different fillings, you can make markings on pies of one of the batches with a help of a knife. Put the pirozhki in the preheated oven for 10-12 minutes:

     
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Remove the pirozhki from the oven when ready, place on a paper towel spread on a table, and smear each pie with melted butter:

     
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Cover with a kitchen towel on top and leave to rest for 5-10 minutes. Then serve:

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Cabbage and Eggs Filling for Pirozhki

 
Cabbage

700 g

Hard boiled eggs 2
Butter 50 g
Salt, ground black pepper to taste

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Slice the cabbage into thin strips: Highslide JS
     
Blanch the cabbage for 5-10 minutes until soft, drain the water, and rinse the cabbage under cold water:

Fry the cabbage lightly in butter.

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Chop the hard boiled eggs finely: Highslide JS
   
Mix together the cabbage and eggs in a bowl. Season with salt and pepper to taste: Highslide JS
 

Recipes source: supercook.org

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