Russian piroshki

Name: Russian piroshki
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 375 g Flour; 1 cube (42 g) Yeast; 4 Eggs; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 5 TABLESPOONS Oil; 2 medium-sized onions; 1 collar Dill and parsley; 500 g mixed minced meat; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Flour; 1 Egg Yolk; baking paper; 7-10 Tbsp Cucumber and parsley; 7-10 Tbsp to garnish

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

375 g Flour
1 cube (42 g) Yeast
4 Eggs
1 TEASPOON Sugar
7-10 Tbsp Salt
5 TABLESPOONS Oil
2 medium-sized onions
1 collar Dill and parsley
500 g mixed minced meat
7-10 Tbsp Sweet peppers
7-10 Tbsp Flour
1 Egg Yolk
baking paper
7-10 Tbsp Cucumber and parsley
7-10 Tbsp to garnish

Directions

1
Put the flour in a bowl. Make a depression in the middle. Crumble yeast into it. Mix with 100 ml warm water to a pre-dough. Cover and leave to rise for about 15 minutes. Boil eggs hard for about 10 minutes. Quench, peel and finely dice. Add sugar, 1 teaspoon salt and oil to the pre-dough. Mix everything to a smooth dough. Cover and let it rise for about 20 minutes. Peel the onions. Wash the herbs. Chop onions and herbs. Knead with eggs and minced meat. Season dough with salt, pepper and paprika. Roll out dough to a circle (approx. 30 cm Ø) on a floured surface, except for something to garnish. Put the minced meat on one half. Brush the edge of the dough with some egg yolk. Fold over the dough and press down the edge. Place on a baking tray lined with baking paper. Spread the piroshki with egg yolk. Decorate edges with dough. Brush with egg yolk. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes. Garnish with cucumber and parsley if desired. Serve with tomato sauce
2
Cutlery: Seal & Berking
3
Cloth: Baier Nickel
4
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