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Classic Piroshki

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  Sugar 1 Pinch
  Warm milk 250 Milliliter (1 Cup, 110 F / 43 C)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  All purpose flour 500 Gram (3 1/3 Cup)
  Salt 1⁄4 Teaspoon
  Butter 50 Gram (4 Tablespoons)
  Eggs 2
  Leek 1 , washed and trimmed
  Onion 1 Small, peeled
  Oil 1 Tablespoon
  Bulk pork sausage 8 Ounce (225 Gram)
  Fresh white breadcrumbs 3 Tablespoon
  Egg yolk 1 , beaten

To make yeast dough, stir sugar into milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth, Cover and let rise in a warm place 1 hour.
To make filling, cut leek into thin slices.
Finely chop onion.
Heat oil in a skillet; fry leek and onion 5 minutes.
Put sausage and breadcrumbs into a medium bowl; stir in leek and onion mixture.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, knead risen dough lightly.
Roll out to a 21 x 16-inch (52.5x40-cm) rectangle.
Divide dough lengthwise into 7 long pieces measuring 16x3 inches (40x7.5 cm).
Cut each strip along long side into 4 equal pieces.
Divide filling between pieces of dough.
Dampen edges; fold longer side over filling to give 28 filled rectangles.
Press edges together well to seal; brush dough with egg yolk.
Place on baking sheets.
Bake 30 minutes or until golden.

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Classic Piroshki Recipe