PT60M Serves 8-10 2 tablespoon olive oil 2 onions, diced 1 garlic clove, minced 4 russet potatoes, 2 lb. peeled and quartered 2 tablespoons finely chopped fresh dill

Russian Piroshki

The famous Russian Piroshki meaning small pies is one of my favorite comfort foods. The savory baked bread filled with meat, and vegetables makes a perfect meal. Handcrafted with love from an old family recipe, try making them in your home.russian piroshki

 

 

2 tablespoons unsalted butter

1 egg, beaten and set aside

1 1/2 tablespoons active dry yeast

1/2 cup tepid water

1/3 cup sugar

1 stick unsalted butter, at room temperature

1 cup whole milk

1 tablespoon honey

2 1/2 teaspoons kosher salt

4 large eggs

6 1/2 cups approximately unbleached all-purpose flour

Potato Filling;

2 tablespoon olive oil

2 onions, diced

1 garlic clove, minced

4 russet potatoes, 2 lb. peeled and quartered

2 tablespoons finely chopped fresh dill

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

Place oil in a large skilled over medium heat and coat with the oil. When the oil gets hot, add the onions and cook, stirring often, until soft and lightly colored. Add the garlic and stir to soften. Set aside to cool.

Place a steamer basket in a large pot and add water to a depth of 1-2 inches. Be sure the water does not tough the bottom of the basket. Cover the pot and bring to a boil over medium-high heat. Put the potatoes in the steamer basket. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes.

While the potatoes are hot, put them in a bowl and mash well by hand or use a potato ricer for better results. Mix in the dill and cooked onion mixture; season with salt and pepper to taste. Set aside at room temperature to cool completely. The filling may be made a day ahead, keep in a covered container in the refrigerator.

Potato, beef and cheese filling:

1/2 lb. of ground beef

1lb. potato of your choice

1 teaspoon dried oregano

1 clove garlic, minced

1 lb. cheddar cheese, cubed into small chunks

Heat a skillet over medium heat and then add the ground beef, breaking up in the pan. Cook until no-longer pink. Add the garlic and oregano and cook for 1 minute to release the flavors. Drain the fat off and set aside.

Place a steamer basket in a large pot and add water to a depth of 1-2 inches. Be sure the water does not tough the bottom of the basket. Cover the pot and bring to a boil over medium-high heat. Put the potatoes in the steamer basket. Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes.

While the potatoes are hot, put them in a bowl and break into small pieces. Mix in the seasoned beef and cheese chunks. Stir to combine; season with salt and pepper to taste. Set aside at room temperature to cool completely. The filling may be made a day ahead, keep in a covered container in the refrigerator.

Chicken Cabbage filling:

4 deboned chicken thighs, chopped into pieces

1 medium onion, finely chopped

4 button mushrooms, finely sliced

1/2 cabbage head, sliced and chopped

1 garlic clove, finely chopped

2 tablespoons butter

2 tablespoons olive oil

Salt and pepper to taste

Place the butter into a large dutch oven, melt on medium heat. Add the onions, cook until soft and lightly browned. Add some olive oil, mushrooms and garlic, sauté until mushrooms are soft. Remove the mixture from the pan. Set aside.

To the same pan add the chopped chicken thighs and cook until browned, no longer pink. Remove and set aside.

Add the cabbage to this same pant and sauté until wilted and tender. Place ALL the ingredients back into the pan with the cabbage. Stir and season with salt and pepper. Set aside at room temperature to cool completely. The filling may be made a day ahead, keep in a covered container in the refrigerator.

Brush a large mixing bowl with some of the melted butter, set aside. Reserve the remaining melted butter for coating the top of the dough.

Mix dough: Whisk the yeast into the water. Add a pinch of the sugar and let rest until the yeast has dissolved and is creamy, about 5 minutes.

Cut the butter into chunks and toss into a small saucepan with the milk; heat until the milk is very warm to the touch and the butter has melted.  Pour the mixture into a large mixing bowl and add the remaining sugar, the honey, and salt, stirring with wooden spoon to dissolve the sugar and salt. Let cool until the mixture is no warmer than 110 degrees.

In  a heavy-duty mixer fitted with a dough hook add the yeast, the milk mixture, and the eggs whisk to combined, add about 5 cups flour, and beat on low speed for 3 minutes, or until the dough starts to come together. Meeting on medium-low, add as much additional flour as needed to make a soft dough that will clean the sides of the bowl. Knead on medium-low for

8-10 minutes, until smooth, soft, and elastic.

First and second rises: Form the dough into a ball and transfer it to the buttered mixing bowl. Brush the top with a little melted butter, cover the bowl with buttered plastic wrap, and top with a kitchen towel. Let the dough rise at room temperature for 1 and 1 1/2 hours, or until doubled in volume. When the dough is fully risen, deflate it, cover as before and let it rise until it doubles in bulk again, 45 minutes to hour.

Shaping piroshki: Line 2 baking sheets with parchment paper. Deflate the dough and turn it out onto a highly floured work surface. Using a bench scraper or knife break off a piece of dough about the size of a golf ball. Roll in your hand shaping a ball, set aside on a floured surface and cover with a towel, finish forming balls until all the dough is used. Take one ball of dough and pat the piece into an oblong shape. Take a spoonful of filling keeping away from edges all the way around. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. Check for any holes or tear, making sure the piroshki are completely closed.

Arrange the stuffed piroshki seam side down on the parchment lined baking sheets, leaving enough room in between, allow the piroshki to rise 20 minutes before baking. Brush with egg and bake at 375 degrees until golden brown, about 20 to 30 minutes.