I first had piroshki at Pike Place Market at the aptly named Piroshki Piroshki and they were delicious so I’ve tried my hand at making them. Make sure all your inside bits are nicely chopped before you start it’ll speed up the cooking and cook more evenly as well.
Piroshki
AuthorMabSift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into the flour until it's a rough consistency.
Add the egg and sour cream to the flour mixture and stir into dough.
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.
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.
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.
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.
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.
Bake for 20-25 minutes in 375 degree oven until they are golden brown.
Ingredients
Directions
Sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into the flour until it's a rough consistency.
Add the egg and sour cream to the flour mixture and stir into dough.
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.
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.
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.
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.
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.
Bake for 20-25 minutes in 375 degree oven until they are golden brown.
You should mention in your recipe how nicely they can be reheated in the oven or microwave so they can be prepared and baked ahead of time.