Pirozhki
The Quirky Foodster Team
Ingredients
- Bread flour — 500 g (1 lb 2 oz)
- Active dry yeast — 2 tsp
- Sugar — 2 tbsp
- Warm milk — 240 ml (8 fl oz)
- Egg, plus 1 for egg wash — 1
- Butter, softened — 60 g (2 oz)
- Salt — 1 tsp
- Filling of choice — 2 cups (cooked cabbage, minced meat, or mashed potato)
Method
- Dissolve the yeast and sugar in the warm milk and let sit for 10 minutes until foamy.
- Combine the flour and salt in a large bowl, then add the yeast mixture, egg and softened butter, kneading for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled.
- Divide the dough into portions and flatten each into a round.
- Place a spoonful of filling in the centre of each round, fold over, and pinch the edges to seal into an oval shape.
- Place on a baking tray, seam-side down, and let rise for a further 20 minutes.
- Preheat the oven to 190°C (375°F).
- Brush with beaten egg and bake for 18–22 minutes until golden.
Introduction: Small, baked or fried buns filled with savoury or sweet fillings, a beloved and versatile Russian snack.
Cultural Background: Pirozhki are a cherished part of Russian food culture, their soft dough enclosing a wide variety of fillings — from cabbage and meat to fruit — making them a popular snack, packed lunch item or accompaniment to soup.
Tips: Seal the edges firmly to prevent the filling from leaking out during baking. Let the filling cool before assembling so it doesn't make the dough soggy.
Variations: Fry instead of bake for a different, richer texture, a common alternative preparation. Use a sweet fruit filling like apple or berry for a dessert version.
Storage: Store cooled pirozhki in an airtight container at room temperature for up to 1 day, or refrigerate for 3 days.
Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes.
FAQs:
Q: Can pirozhki be fried instead of baked?
A: Yes, frying is a traditional alternative preparation, giving a richer, crispier result compared to baking.
Q: What fillings are most common?
A: Cabbage, minced meat, mashed potato, and mushroom are classic savoury options, while apple or berry are popular sweet fillings.
- Bread flour — 500 g (1 lb 2 oz)
- Active dry yeast — 2 tsp
- Sugar — 2 tbsp
- Warm milk — 240 ml (8 fl oz)
- Egg, plus 1 for egg wash — 1
- Butter, softened — 60 g (2 oz)
- Salt — 1 tsp
- Filling of choice — 2 cups (cooked cabbage, minced meat, or mashed potato)
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