Piroshki

Piroshki

AuthorMab

Yields1 Serving

Ingredients
Dough
 440 g flour
 5 g baking powder
 5 g salt
 15 g sugar
 115 g butter, cold, cut into chunks
 2 eggs
 250 g sour cream
Filling
 1 lb ground turkey
 2 carrots, grated
 8 oz mushrooms, diced
 ½ cup spinach
 ½ tsp garlic powder
 ¾ cup water
 ½ tsp salt
 ¼ tsp pepper
 2 tbsp flour
 1 handful parsley, chopped

Directions
1

Sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into the flour until it's a rough consistency.

2

Add the egg and sour cream to the flour mixture and stir into dough.

3

Form the dough into a ball and on a floured counter knead for a few minutes to make a smooth dough and then let it chill in the refrigerator for an hour.

4

While the dough is chilling, brown the meat in a skillet. Add the onion, mushroom, and spinach and sauté for ten minutes or until the meat and onion are cooked.

5

Sprinkle flour over the meat mixture and continue cooking for one more minute then add the water and seasoning to create an in-the-pan sauce.

6

Once the dough is chilled, roll the dough out on a floured counter to a thickness of 1/4-inch. Cut the dough into twelve 6-inch rounds. Place a round in the floured dough press. Place three tablespoons of the filling on the round. Close the dough press firmly to seal the edges of the pastry. Continue with the rest of the rounds and filling.

7

Place the completed piroshki on a greased baking sheet. Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with a beaten egg.

8

Bake for 20-25 minutes in 375 degree oven until they are golden brown.

Ingredients

Ingredients
Dough
 440 g flour
 5 g baking powder
 5 g salt
 15 g sugar
 115 g butter, cold, cut into chunks
 2 eggs
 250 g sour cream
Filling
 1 lb ground turkey
 2 carrots, grated
 8 oz mushrooms, diced
 ½ cup spinach
 ½ tsp garlic powder
 ¾ cup water
 ½ tsp salt
 ¼ tsp pepper
 2 tbsp flour
 1 handful parsley, chopped

Directions

Directions
1

Sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into the flour until it's a rough consistency.

2

Add the egg and sour cream to the flour mixture and stir into dough.

3

Form the dough into a ball and on a floured counter knead for a few minutes to make a smooth dough and then let it chill in the refrigerator for an hour.

4

While the dough is chilling, brown the meat in a skillet. Add the onion, mushroom, and spinach and sauté for ten minutes or until the meat and onion are cooked.

5

Sprinkle flour over the meat mixture and continue cooking for one more minute then add the water and seasoning to create an in-the-pan sauce.

6

Once the dough is chilled, roll the dough out on a floured counter to a thickness of 1/4-inch. Cut the dough into twelve 6-inch rounds. Place a round in the floured dough press. Place three tablespoons of the filling on the round. Close the dough press firmly to seal the edges of the pastry. Continue with the rest of the rounds and filling.

7

Place the completed piroshki on a greased baking sheet. Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with a beaten egg.

8

Bake for 20-25 minutes in 375 degree oven until they are golden brown.

Piroshki

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