Russian Pirozhki Recipe

Instructions

Dough

1. In a mixer, combine the dry and wet ingredients and mix for 10 minutes on medium speed.
2. Add the butter bit by bit and blend another 5 minutes until the dough is elastic and smooth.
3. Place in a bowl and cover with a damp cloth to either rise overnight in the fridge or for 2 hours at room temperature.
4. When ready, deflate the dough and divide into 30-gram portions.
5. Let the dough rest for 5 minutes to relax the gluten then roll into round balls.
6. Cover and rest for another 10 minutes.
7. When ready to use, roll the balls out thinly.
8. Make a simple egg wash by blending 1 egg with 50 ml of milk and place in the fridge.

Meat pirozhki

1. Fry the minced meat in a hot pan until well browned.
2. Drain off any fat and set aside.
3. Fry the onions and garlic in the reserved fat in the same pan. Keep the onions blond without serious caramelization.
4. Add the fried minced meat back into the pan with the onions.
5. Add a touch of beef stock, water or vegetable stock and slowly simmer the mix for 5 to 10 minutes to soften the mince. 
6. Cool the mix down and form into 50g portions.
7. Make sure to pack the mix tightly, before moving into the freezer to fully set for 20 minutes.
8. Place the filling into the center of the rolled-out dough and close the pirozhki by pinching and pulling from the edges of the dough. Avoid bunching up the dough while sealing it. It should be evenly spread all over.
9. Once the pies are shaped, move them onto a parchment lined baking tray and cover with another tray turned upside down.
10. Proof for one and a half hours in a warm place until jiggly and fully proofed.
11. Turn your oven to 325° F.
12. Spray or very gently brush with egg wash, taking care not to deflate them as they are very fragile at this stage.
13. Bake for 18 to 20 minutes, or until deep golden brown.
14. Cool down slightly on a wire rack before serving or storing for later.

Cabbage Pirozhki

1. Slice the cabbage as thinly as possible and into short strands to avoid long stringy bits of cabbage.
2. Chop the onion and garlic finely before pan frying it all together until slightly caramelized and soft. If it browns too quickly or goes dry, add a touch of water and lower the temperature.
3. Boil the eggs for 10 minutes.
4. Cool down in cold water, then peel and grate.
5. Chop the dill and add all the ingredients together in a bowl before seasoning with salt and pepper. 
6. Chill down the mix completely in the fridge. 
7. Shape the filling into 50g balls and firm it up by placing into the freezer for 10 minutes.
8. Place the filling into the center of the rolled-out dough and close the pirozhki by pinching and pulling from the edges of the dough.
9. Place the shaped pies onto a parchment lined baking tray and cover with another tray turned upside down.
10. Proof for one and a half hours in a warm place until jiggly and fully proofed.
11. Spray or very gently brush them with egg wash, taking care not to deflate them.
12. Bake for 18 to 20 minutes, or until deep golden brown.
13. Cool down slightly on a wire rack before serving or storing for later.

Apple pirozhki

1. Peel and core the apple.
2. Cut it into rough ½ inch pieces.
3. Add to the pan along with the sugar, butter and spices.
4. Cook on medium high heat until the apples are soft to the touch but not falling apart.
5. Remove and discard the spices.
6. Drain the liquid and place it back into the pan to reduce into a thick caramel.
7. Place the apples back into the caramel and season with lemon zest and lemon juice before placing into a bowl and chilling down in the fridge.
8. Place the filling into the center of the rolled-out dough and close the pirozhki by pinching and pulling from the edges.
9. Move the shaped pirozhki onto a parchment lined baking tray and cover with another tray turned upside down.
10. Proof for one and a half hours in a warm place until jiggly and fully proofed. Turn your oven to 325 F.
11. Spray or very gently brush them with egg wash, taking care not to deflate them.
12. Bake for 18 to 20 minutes, or until deep golden brown.
13. Cool down slightly on a wire rack before serving or storing for later.