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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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When I was in my teens I loved Igor's frozen beef and cheese piroshkis. For years I have thought about recreating them and just yesterday it finally happend! I had looked at many piroshki recipes online but none of the doughs seemed to be the one I was looking for. Read more . Thanks to a book given to me by my future MIL ( A Baker's Odysssey ) I found the exact dough I needed and adapted the filling. You can serve piroshki as a main course along with a bowl of sour cream and a green vegetable/salad or eat them out of hand as a snack. Delicious! Ingredients:
for the dough |
6 tablespoons unsalted butter |
1 cup organic whole milk |
2 tablespoons granulated sugar |
1 teaspoon kosher salt |
2 large organic eggs |
4 cups unbleached all purpose flour, plus more as needed |
1 package (2 1/4 teaspoons) yeast |
for the filling |
2 tablespoons unsalted butter |
1 small onion, finely chopped |
1 1/2 lb. grass-fed ground beef |
a few drops of soy sauce |
1 tablespoon cornstarch |
1/4 cup of mixed fresh dill and parsely, finely chopped |
kosher salt and fresh ground pepper, to taste |
2 cups tillamook medium cheddar cheese, grated |
Directions:
1. For the dough:
2. Add all ingredients in order to your bread machine and set on dough cycle (if you don't have a bread machine, let me know if you need by hand directions).
3. For the filling:
4. Melt butter in large nonstick saute pan. Saute onion until soft. Add ground beef and brown (smooshing down with spoon and you stir to get rid of any large clumps - you want the filling to be fine). Add seasonings and herbs. Sprinkle with cornstarch (it just helps slightly thicken the filling). Set aside.
5. Assembly:
6. On a floured surface, divide the dough into 12 equal pieces See Photo. Roll out each piece in an oval shape See Photo. Cover each with a little cheese, 1/2 inch from the edges of dough. Measure about 1/2 cup of filling and place in center of each oval See Photo. Pinch the dough together to firmly seal See Photo. Place the piroshki seam side down on a board or baking sheet lined with parchment paper and lightly press down to flatten. Shape the remaining piroshki the same way, leaving space between them on the parchment paper See Photo. The piroshki should only become slightly puff before cooking.
7. To cook the piroshki:
8. Heat about 1/2 inch oil in a large skillet over medium heat to 350F. Line baking sheet with several thicknesses of paper towels. When the oil is ready, gently slip 3 piroshki seam side down into the hot oil and cook for about 2 minutes per side (you want them to be a deep, golden brown). Monitor the heat of the oil and adjust the heat as necessary. Remove the piroshki from the oil with tongs, letting the excess oil drain back into the pan and place on paper towels to drain further. Cook the remaining piroshki 3 at a time.
9. Note: Piroshki can also be baked instead of fried: preheat oven to 375 degrees and bake for 20-25 minutes - or until golden brown
10. Storing:
11. Piroshki can be frozen when completely cool. Arrange them in single layer on a baking sheet and freeze until solid. Transfer to heavy-duty resealable plastic bags and freeze for up to 1 month. TO serve, thaw the piroshki in their wrapping, remove then arrange on baking sheet. Reheat in a preheated 350F oven for 10-15 minutes.
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