Ingredients
Scale
For the beef filling:
- 1/2 lb. very lean ground meat (beef, elk, venison)
- 1 small onion, peeled and chopped fine
- 2 cloves of garlic, peeled and chopped fine
- 1/2 teaspoon salt
- 1 teaspoon dried dill (or fresh … I just don’t have any fresh available right now)
- 2 hard-boiled eggs, peeled and chopped
- Fresh-ground pepper, to taste
For the potato filling:
- 2 1/2 medium potatoes, or 3 small
- 2 Tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon dill
- Freshly ground pepper, to taste
For the dough:
- 3 cups bread flour
- 1 cup white whole wheat flour
- 3 eggs
- 1 cup lowfat milk
- 1 teaspoon salt
- 3 teaspoons yeast
- 2 teaspoons sugar
- 2 Tablespoons olive oil
Instructions
- Put the ingredients for the dough into your bread machine and set it on the dough setting. (If you don’t have a bread machine, see AllRecipes for traditional instructions.)
- Poke the potatoes with a fork, run them under water & sprinkle them with salt, then microwave for 5 – 10 minutes until they are soft when poked with a fork. Set them aside to cool a bit while you make the beef filling.
- Heat a frying pan over medium heat, then cook the ground meat with the onion and garlic until the meat is browned and the onion is soft and translucent. Add the salt, dill and fresh-ground pepper to taste.
- Meanwhile, hard-boil the 2 eggs, then peel and chop them. Mix them in with the meat mixture and set it aside to cool to room temperature.
- Now, back to the potatoes: scoop out the flesh of the potatoes into a bowl and mash them with a fork. Heat the olive oil over medium heat in a saucepan, then add the onions and sautee until they are tender and brown. Cover them and let them cook for a minute, then stir and cook until they start to lose moisture. Add a splash of water, stir, cover and cook another minute. Uncover and stir until the moisture is gone, then add another splash of water and cover and cook a minute or so. Continue this process until the onions start to get brown and caramelized. Add the garlic and cook and stir another couple minutes. Stir the onions into the mashed potatoes and season with salt, dill, and then add pepper to taste. Set aside and keep at room temperature.
- When the dough is done, pull out golf-ball-sized pieces, and, using a rolling pin on a floured surface, roll each piece into a circle roughly 4 inches in diameter.
- Dip your fingers into a cup of water and dampen the edges all around, then spoon a Tablespoon or two of filling into the middle of the circle. Fold the dough over the filling and pinch the edges to seal. Set the filled dough seam side down onto a baking sheet lined with a silicon mat or sprayed with cooking spray, leaving a good amount of space between them to allow the little pockets to rise. We filled up three baking trays full of piroshki.
- Cover and let rise in a warm place for 20 minutes or so (this part is optional … the dough will get thicker as it rises, so if you want less dough to filling, don’t let them rise before cooking).
- Bake the piroshki at 350 F for about 30 minutes or until they are golden brown. (Or you can fry them in hot oil.)
Notes
Cook time includes dough rising time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 1 - 2 Piroshki