How to make Russian Piroshki - Best Homemade Piroshki Recipe - Домашние пирожки с мясом

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• published: 22 Sep 2013
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How to make the Russian piroshki at home. This recipe has been handed down from my grandma. They taste delicious, and are a great comfort food. One of my favorite foods. I can eat these for breakfast, lunch, dinner and as a snack in between, hot or cold. These fluffy goodies are delicious and get devoured quickly. Piroshki (пирожки), is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. A common variety of piroshki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour. They commonly contain meat or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots), jam, cottage cheese. I made mine with spekis ( which is pancetta or bacon) and pork meat. I found that to be the best combination when i make meat ones. I also made some with strawberry jam, they were to die for! New recipes every Thursday! Subscribe for free ( Get notified when I release a new video ) http://bit.ly/1HZIKCo Socialize with me through other media: Facebook: https://www.facebook.com/AllasYummyFood Instagram: http://instagram.com/allasyummyfood Pininterest: http://gb.pinterest.com/allatinn/ Twitter: https://twitter.com/allasyummyfood Google + : https://plus.google.com/+AllasYummyFood To make these yummy Piroshki you will need: 180 gr of pancetta 400 gr of pork mince 1 onion 500 gr of flour 1 tsp of salt 4 tbsp of sugar 2 eggs - one for the dough, the other for the glaze. 1/4 or 2 Tbsp of active east 150 gr ( half a cup) of oil or butter melted 1 cup of warm milk To make Russian Piroshki you need to do the following: Step 1 : Activate the yeast. Warm up the milk ( not too hot) and add into the bowl with yeast, then add sugar and leave it aside until its starts to activate. Step 2 : In a large bowl, place all the ingredients - combine flour, salt, 1 egg, yeast with milk and oil or butter. Mix with a spoon to incorporate and then use your hands to really work on the dough. Step 3: The dough should stick away from your hands and fingers, and the bowl needs to be clean. Once you have a nice dough, place towel over the bowl and leave to rise for 20 min. Check later, see if it has doubled in size. Step 4: Fry your pancetta with meat and onions. Add salt and pepper to taste. Step 5: Once, the dough is risen, flatten it again with hands and then form mini balls from the dough. Put some flour on the working surface, so they don't stick. Step 6: Roll out the mini dough balls from both sides with a rolling pin, add one tbsp of meat filling and pinch from the sides to the top to close them. Repeat with all the dough, i made half of them with strawberry jam ( you have to use thick jam) Step 7 : Layer the piroshki upside down on the greased baking tray. Whisk one egg with water and with your cooking brush glaze each piroshok with egg wash. Step 8 : Place them for 15 min at 180 C or 350 F, until golden brown. Leave aside to cool before eating. Translation for Russian speaking people: Русский перевод ниже. Пирожки с мясом -- универсальное русское блюдо, традиционно готовятся в духовке. Необыкновенно вкусные и простые в приготовлении пирожки с мяском. Тесто великолепное, можно использовать и для другой несладкой выпечки, например, для пирогов с капустой, картошкой, яйцами и луком, для кулебяки. Домашние пирожки с мясом не менее популярны, чем изделия из теста со сладким вкусом. При всей кажущейся простоте их начинки фарш и дополнительные ингредиенты могут быть достаточно разнообразными, что позволяет получить сразу несколько видов пирожков на одном противне. Чтобы сделать эти пирожки Вам понадобится: 180 гр панчетта 400 гр свинины пропустить через мясорубку 1 луковица 500 гр муки 1 чайная ложка соли 4 столовые ложки сахара 2 яйца - один для теста ,другой для глазури . 2 столовые ложки сухих дрожжей 150 гр масла или сливочного масла 1 чашка теплого молока