These are small pies (pasties, stuffed buns), very popular in Russia and other East European countries. Pirozhki (English variant - Piroshki) can be savoury or sweet (with every filling imaginable), pan fried or oven baked, made with yeast or without. These ones are pan fried made with the yeasted dough, for incredibly soft pillowy Pirozhki that melt in your mouth.
The recipe is adapted from Mamushka by Olia Hercules.
Ingredients:
250 ml milk at room temperature
7 g sachet dry yeast
1/2 tbsp sugar
1/2 tbsp salt
100 ml sunflower oil
350-400 g plain flour
oil for frying
any filling of your choice (I selected the most traditional ones)
Egg and spring onion filling:
3 hard-boiled eggs, shelled and finely chopped
50 g spring onions (or chives), finely chopped
20 g fresh dill, finely chopped
sea salt flakes for seasoning
Cabbage and egg filling:
300 g cabbage, chopped and fried with some oil until soft (about 10 minutes)
4 hard-boiled eggs, shelled and finely chopped
20 g fresh dill, finely chopped
sea salt flakes for seasoning
Method:
Whisk the oil, milk, yeast, sugar and salt together in a bowl for a minute.
Sift the flour, then gradually add it to the liquid.
Mixing gently with your fingers, work it into a soft, pillowy dough in the bowl. Add enough flour to make it doughy - it may still be a little damp, but don't worry, as you can incorporate more flour when you knead it later.
Cover the bowl with a clingfilm and leave to prove in a warm place for 45 minute or until the dough has doubled in size and become spongy.
Knead the dough gently on a well-floured surface. It should be pleasantly soft but should not stick to your hands.
Divide the dough into 12 pieces, shaping them into balls.
Flour the surface well and roll each piece of dough out into 10 cm diameter circle. Place about 1 heaped tablespoon of filling in the centre of each dough circle.
Bring the edges up and pinch them together to seal.
Lift the ends and pinch them with the seam.
Heat some oil in a pan over medium heat, arrange a batch of pirozhki seam side down, leaving some space between them for they will puff up while cooking.
Fry pirozhki in batches about 4-6 minutes on each side, lowering the heat if you see them catching. They should become golden in colour, not too pale, not too dark.
Remove them from the pan and drain on kitchen paper.
Serve immediately and enjoy as a snack on their own, or with a nice cup of tea or coffee!
Bon Appetit!
