Pirojkis
A recipe for Pirojkis! These mini Eastern European turnovers have a savory filling and are baked until golden.
Servings 4 -6 Servings
Ingredients
Dough:
- 1/3 ounce (10 grams) fresh yeast or 1 3/4 teaspoons active dry yeast
- 1 3/4 cups (250 grams) all-purpose flour
- 1 tablespoon granulated sugar
- 1 small egg
- 2 1/2 tablespoons margarine room temperature
- 1/4 teaspoon salt
- 3 1/2 tablespoons cold water
Meat Filling:
- 1/2 tablespoon sunflower oil
- 4 1/2 ounces (125 grams) ground beef
- 1/2 onion
Topping:
- 1 egg beaten
- Sesame seeds optional
Instructions
To make the dough:
- If using active dry yeast, sprinkle over a couple tablespoons of lukewarm water, 105-115˚F (40-46˚C). Stir to combine and allow to sit until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, yeast, egg, margarine, salt, and water to bring together a dough. If too dry, slowly add a little more water.
- On a lightly floured surface, knead the dough until soft and smooth. Wrap the dough in plastic and refrigerate for at least an hour.
To make the filling:
- Drizzle oil in a large skillet over medium heat. Peel and slice the onion and add to the heated skillet. Cook until golden. Stir in the ground beef and cook, breaking up the clumps, until no longer pink. Season with salt and pepper to taste and set aside to cool.
To assemble:
- Preheat oven to 355˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- On a lightly floured surface, roll the dough into a thin sheet. Use a 2 1/2 inch (6 cm) circular pastry cutter to cut out circles. Add about 1 teaspoon of filling to the center of a circle. Fold the edge of the dough over to form a half-moon shape. Press the edges together to seal and place on prepared baking sheet. Repeat with remaining circles.
- Brush the top of each prepared Pirojki with the beaten egg. Sprinkle with sesame seeds if desired. Bake in preheated oven until golden, 18-20 minutes. Serve immediately.