Traditionally Piroshki is a hand-pie made with sweet or savory fillings (Ukrainians make them with whatever is available and in season). We have our own version, but we’ll share a link for the traditional recipe as well.
Not everyone has the time to make a recipe from scratch. So we take some shortcuts, like using store-bought dough for this recipe.
It is the fastest way of making something close to a Piroshki.
However the real authentic pies are made with home-made sour cream dough. (recipe below)
Sauté the onion in the butter until tender. Then add the mushrooms, and season with salt and pepper. Add the sour cream and stir well while cooking. (The sauce should reduce to be thick and easy to handle within the dough.) Take from the heat and add the egg yolk. Let it cool.
Cut the dough into 3-inch rounds. Place a teaspoon of filling in the center and fold the edges together. Bake at 350 degrees (170 °C to 180 °C depending on your oven) for 12 – 15 minutes.
There are loads of dough recipes and filling ideas all over the internet. You can decide basically on any filling you love. Minced beef and rice are the most popular I’d say. And really you can make it any which way you like.
However we found this recipe for a “yeast-raised piroshky with a tender and hearty liver-carrot-onion filling hidden inside“.
For the whole recipe you can go to: Ukranian-Recipes.com – Here are the ingredients they use to give you an idea of what’s inside these delicious pies:
Here is how they make their dough:
Sift flour through a sieve. Preheat milk slightly and add yeast, a couple of tablespoons of sugar and several tablespoons of flour. Mix everything thoroughly and leave the dough for 5 minutes.
In a separate bowl combine the remaining flour and sugar. Add salt and mix to combine. Then stir in the yeast-milk mass. Knead the dough thoroughly and add sunflower oil. Continue to knead the dough until it is soft and elastic. Grease a separate bowl with oil and transfer the dough there. Cover the bowl with a piece of food wrap. Leave the dough for 40-60 minutes to let it rise.
For the rest of the recipe go to: Ukranian-Recipes.com