"Pirashki" is a term that appears to be a variant spelling or alternative name for "pirozhki" (singular: pirozhok), which is a type of stuffed pastry or turnover that originated in Russia and is popular in many Eastern European cuisines.
Pirozhki are typically small, individual-sized pastries that can be baked or fried. The dough is usually made with flour, yeast, eggs, and butter, resulting in a soft and flaky texture. The fillings can vary widely and may include ingredients such as meat (such as ground beef or chicken), potatoes, cabbage, mushrooms, cheese, or fruit.
Pirashki are often served as a snack, appetizer, or street food. They can be enjoyed warm or at room temperature. In different regions and countries, pirozhki may have their own unique variations and names, but they generally refer to a similar concept of stuffed pastries.
If you have any specific questions about pirozhki or if there's anything else I can assist you with, please let me know!
Ingredients:
For the dough:
2 ½ cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon sugar
½ teaspoon salt
½ cup warm milk
¼ cup warm water
1 egg
2 tablespoons vegetable oil
Ingredient For the filling:
1 tablespoon vegetable oil
1 small onion, finely chopped
½ pound ground beef or any other filling of your choice
Salt and pepper to taste
Optional: additional seasonings and vegetables (such as garlic, mushrooms, or herbs) as desired
Ingredient For brushing:
1 egg, beaten
Instructions:
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, warm milk, egg, and vegetable oil. Mix everything together until a dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Meanwhile, prepare the filling. Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the ground beef (or your chosen filling) and cook until browned. Season with salt, pepper, and any additional seasonings or vegetables you prefer. Remove from heat and let it cool.
Once the dough has risen, punch it down to release the air. Divide it into small portions, about the size of a golf ball.
Take one portion of dough and roll it out into a circle or oval shape, about ¼ inch thick. Place a spoonful of the filling in the center of the dough.
Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the pirozhok. You can also crimp the edges with a fork for a decorative effect.
Repeat the process with the remaining dough and filling.
Preheat the oven to 375°F (190°C).
Place the pirozhki on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a shiny finish.
Bake the pirozhki in the preheated oven for about 20-25 minutes, or until they turn golden brown.
Once baked, remove them from the oven and let them cool slightly before serving.
This recipe is for savory pirozhki, but if you prefer a sweet version, you can use a sweet filling such as fruit preserves or a cream cheese filling with added sugar. Adjust the recipe accordingly
