Homemade Pirozhki are supposed to be hot and rosy. Word “pirozhki” means “small pies”. These are small crescent or oval shaped baked goods usually made from yeast based dough. Pirozhki remember whole history of the culinary development of Slavic nations and they are part of many Russian traditions. For generations, pirozhki recipes have been passed from mother to daughter as methods of preparing the dough were getting more sophisticated and variety of stuffing has been growing.
Today there is enormous number of various pirozhki recipes. Dough can be yeast or water based, with or without butter, puff pastry or plain etc. Pastry dough is the one allowing your fantasy to run wild. While using pastry dough your pirozhki can be stuffed with potatoes, cabbage, meats or mushrooms, apples, veggies, eggs and greens. Pastry dough works well with practically any stuffing. Puff pastry dough works equally well.
Pirozhki are a great snack. They also can be nice breakfast or reminder about your grandmother or your cherished childhood memory. Cooking pirozhki is easy and pleasant – pick the stuffing, add some love and warmth of your soul, and have them ready!
Makes: about 12-14 piroshki
For the dough:
- 4 cups (500g) unbleached all-purpose flour
- 2 tsp active dry yeast
- 2 Tbsp. sugar
- 1 cup (200ml) warm milk
- 2 eggs
- 7 Tbsp. butter (100g), melted
- 1/2 tsp salt
- 1 egg yolk for egg wash
For the fish-mushroom stuffing:
- 1 lb. skinned fish fillet, cut into small cubes (honestly, any fish you like, I used tilapia)
- 2 Tbsp. dry white wine
- 1 cup cooked rice
- 1 tsp. salt, plus more, to taste
- 1 Tbsp. olive oil
- 1 Tbsp. chopped fresh dill
- 1/2 tsp freshly ground pepper
- 1 medium chopped yellow onion
- 1 garlic clove, minced
- 1/2 lb. mushrooms (of your choice), brushed clean and thinly sliced
- 2 hard boiled eggs, peeled and finely chopped
Make the dough using this recipe.
In a deep, ovenproof sauté pan over medium-high heat, warm the olive oil. When the oil is hot, add chopped onion, garlic, the salt and pepper. Cook until golden brown, 4 to 5 minutes. Add fish and white wine and cook for about 10 minutes, until almost done. Add chopped mushrooms and sauté a little more, 3 to 4 minutes. Stir in the coked rice and cooked eggs. Taste and adjust the seasonings with salt and pepper, sprinkle with the fresh dill.
Cut the dough into 12 equal pieces (or more for smaller pirozhki) and roll into balls. Sprinkle the rounds lightly with flour. Cover and let rest for at least 30 minutes so they will be easier to stretch.
Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Mound about 3/4 cup of the fish filling evenly down the length of each piece, keeping a small border 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 tears, making sure the piroshki are completely closed.
Arrange piroshki on two lightly oiled baking pans and brush the tops with an egg wash.
Meanwhile, preheat the oven to 350F/ 180C.
Bake in the preheated oven for 25-30 minutes, until they are golden brown. You can serve it hot or at room temperature.