Pirozhki is a generic word for
individual-sized baked or fried buns stuffed with a variety of
fillings. Pirozhki is the diminutive
form of the Russian word пирог, which
refers to a full-sized pie. 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
1kg
Sugar
1 tbsp
Vegetable oil
10ml
Yeast
5-8g
Water
300ml
Pirozhki
Yeast dough for 20 pirozhki
1 kg
Stuffing
500-700 g
Egg
1
First of all, make the
yeast dough according to the recipe above and prepare the
filling you desire:
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:
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):
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:
How to Pinch the Edges Video
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:
Remove the pirozhki from the oven when ready,
place on a paper towel spread on a table, and smear each pie
with melted butter:
Cover with a kitchen towel on top and leave
to rest for 5-10 minutes. Then serve:
