Russian Pirozhki, a recipe made from a sour cream dough and filled with minced meat. A delicious snack from Russia where it's streetfood.
Perhaps you've noticed that it's a bit quiet on the site. No daily updates, some pictures disappeared and translations also don't work entirely correct. Then you obsessed it correctly. I'm currently updating the site, new pictures, right links and so on. Of course I was going to do that by schedule in just a weekend, but in practice that is a slightly different way. So in advance I apologize for the inconvenience, but the intention is to create a site where you can still find everything, but faster and better.
Daring Kitchen Challenge -
The challenge of June has been created by Sara of the blog Sassy Suppers. She studied Russian and of the Russian dishes she made at that time, Pirozhki was her favorite. It is finger food, a snack which is filled with meat, mushrooms, rice, eggs, cheese or jam. Actually quite a variety and is sold as a snack on the streets of Russia.
Honestly? I had never heard of it and that's exactly what is so nice about the Daring Kitchen, cooking food in a traditional way or getting acquainted with traditional dishes that are still unknown to me. I rolled up my sleeves and went to work. For the dough I chose the fast sour cream dough and beef as a filling. The result is a slightly sweet roll with a savory filling. Very nice, I can imagine why the Russians are so fond of it. Let me quickly give you the recipe, the way I made it.
It's a good taste!
Sour cream dough
- 190 grams flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 100 grams unsalted butter cold cubed
- 1 egg yolk size L
- 5 tablespoons sour cream
- 1 egg yolk mixed with 1 tablespoon milk Egg brush made of
Meat Filling (Myasnaya Nachinka)
- 1 tablespoon oil
- 2 onions small, chopped
- 500 grams minced beef
- 2 hard-boiled eggs finely chopped
- 2 tablespoons beef broth
- 2 tablespoons sour cream
- 1 tablespoon flour
- 1 teaspoon dill fresh
- 1 teaspoon parsley fresh
- salt and pepper to taste
Sour cream dough
- Mix in the bowl of a food processor the flour, salt and baking powder.
- Add the butter and pulse several times until you've got coarse crumbs. (If you don't have a food processor then put all the ingredients in a large bowl and cut with two knives the butter in small pieces until you have a coarse grain.
- Add the egg and sour cream and pulse 3 times.
- Put the dough onto a lightly floured work surface and knead a bit.
- Form a disk and wrap it in plastic wrap.Refrigerate for at least 1 hour.
- Heat the oil in a frying pan.
- Add the onions and stir-fry for 3 minutes, until translucent.
- Add the beef and fry it loose.Put the onion beef mixture in a bowl and mix well.
- Allow to cool to room temperature and store in the refrigerator until use.
- Preheat the oven to 180 degrees Celsius.
- Line a baking sheet with parchment paper.
- Flour your work surface and roll it out until the dough is about ⅓ cm thick.
- Use a round cutter form of 8-10 cm and cut out circles from the dough.
- Put the dough in front of you and in the middle add 1 tablespoon of filling.
- Fold the dough in half ( over the fillinand then seal the edges.
- Place on the baking sheet.
- Repeat until all dough is formed and shaped.
- Brush each Pirozhki with the egg-milk mixture.
- Bake 25 to 30 minutes in the oven.