Description
Piroshki are traditional Russian hand pies filled with a savory beef and cabbage mixture. These golden, deep-fried pastries have a soft yet slightly crispy dough exterior encasing a juicy, flavorful filling of minced beef, cabbage, carrots, and fresh dill, seasoned with paprika for a mild smoky warmth. Perfect as a snack, appetizer, or light meal, this recipe guides you through making the tender yeast dough from scratch and preparing the delicious filling before frying to golden perfection.
Ingredients
Dough
- 450g (3 cups) plain flour
- 1 tsp salt
- 2 tsp (7g sachet) dried yeast
- 310ml (1 1/4 cups) warm water
- 1 1/2 tbsp vegetable oil
Filling
- 1 tbsp olive oil
- 10g butter
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 300g beef mince
- 2 cups shredded savoy cabbage
- 1 small carrot, peeled, coarsely grated
- 2 tbsp finely chopped fresh dill leaves
- 1 tsp MasterFoods® Paprika Ground
- 1 tbsp vinegar (Note: vinegar mentioned in steps but missing in ingredients; assumed 1 tbsp)
- Vegetable oil, for deep-frying
Instructions
- Make the Dough: In a large bowl, combine the plain flour, salt, and dried yeast. Create a well in the center and pour in the warm water and vegetable oil. Stir until just combined. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean tea towel, and set aside in a warm, draft-free place for 1 hour or until it doubles in size. Punch down the dough and knead for another 2 minutes until smooth. Return to the bowl, cover, and let it prove again for 30 minutes.
- Prepare the Filling: Heat olive oil and butter in a large frying pan over medium-high heat. Add the finely chopped onion and crushed garlic and cook, stirring, for 3-4 minutes until the onion softens. Add the beef mince and cook for 2-3 minutes, breaking it up with a wooden spoon until browned. Stir in the shredded savoy cabbage and grated carrot and cook for another 2-3 minutes until the cabbage wilts. Add the chopped fresh dill leaves, ground paprika, and vinegar, cooking for an additional 2 minutes. Season the mixture well with salt and pepper, then transfer to a large bowl and let it cool completely.
- Shape the Piroshki: Turn the dough onto a lightly floured surface and knead for 1 minute until smooth. Shape the dough into a 30cm-long log and cut it into 16 equal portions. Working with 4 portions at a time while keeping remaining portions covered with a tea towel, roll each portion into a 12cm diameter disc. Spoon about 2 tablespoons of the beef and vegetable filling onto one half of each disc. Fold the other half over the filling and pinch the edges tightly to seal the pies. Repeat with all dough pieces and filling.
- Deep-Fry the Piroshki: Pour enough vegetable oil into a wok or large saucepan to come halfway up the sides and heat over medium-high heat. Fry the piroshki in batches, turning occasionally, for 2-3 minutes or until puffed up and golden brown on all sides. Use a slotted spoon to transfer them to a tray lined with paper towels to drain excess oil. Serve warm.
Notes
- Ensure the water for the dough is warm but not hot to activate the yeast properly.
- You can substitute beef mince with ground pork or a mixture of both.
- For a lighter version, bake the piroshki in a preheated oven at 200°C (392°F) for 20-25 minutes instead of deep-frying.
- Make sure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- The piroshki can be frozen before frying. Freeze them on a tray until firm, then transfer to a freezer-safe bag. Fry directly from frozen, adding extra cooking time.
- Serve piroshki with sour cream or a dipping sauce of your choice for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Deep-frying
- Cuisine: Russian
Nutrition
- Serving Size: 1 piroshki (approx. 80g)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg
