Beef Piroshki (Russian Meat Hand Pies)

These traditional Russian meat hand pies are hunks of beef mince mixed in with onion, carrot and garlic, encased in soft, golden and fluffy pastry.

Yield: Makes 12
Prep Time: 20 mins
Cook Time: 25 mins
Difficulty Level: 3/5

Ingredients

• 3 cups (450 g) plain (all-purpose) flour
• 1½ tsps coarse cooking salt
• 3 tsps (10 g) dried yeast
• 1½ cup (375 ml) warm water
• 2 tbsps olive oil
• 1 small brown onion (80g)
• 1 small carrot (70g)
• 2 clove garlic
• 250 g minced (ground) beef
• ¼ cup (75 g) mayonnaise
• 2 tbsp finely chopped fresh dill
• Vegetable oil, for shallow-frying

Steps

01. Sift flour and salt into large bowl; stir in yeast. Add the water and 1 tbsp of the olive oil; stir until mixture becomes a sticky dough. Turn dough onto floured surface; knead until smooth and dough loses its stickiness. Place dough in oiled large bowl, cover; stand in warm place about 1 hr or until doubled in size.

02. Meanwhile, peel and finely chop onion; peel and coarsely grate carrot. Peel and crush garlic.

03. Heat remaining oil in large frying pan; cook onion and carrot, stirring, until softened. Add beef; cook, stirring, until browned. Stir in garlic, season to taste; cool. Stir in mayonnaise and dill.

04. To make piroshki: line tray with baking paper. Punch down dough. With oiled hands, pinch off about 60 g of dough (about the size of a lime); flatten in palm of hand into a 10 cm round. Place a heaped tablespoon of beef mixture in the centre of the dough; fold edges over to enclose filling, press to seal. Place, seam-side down, on tray. Repeat with remaining dough and filling to make 12 piroshki.

05. Heat vegetable oil in large frying pan; shallow-fry piroshky, in batches, about 2 mins each side or until browned lightly and crisp. Drain on absorbent paper. Serve immediately.

TIP

You can prepare the piroshki up to step 4 in advance, then refrigerate them uncooked, covered with plastic wrap, for up to 18 hrs, or freeze them for 3 months. Thaw them in the fridge overnight before frying.

Photo: bauersyndication.com.au