This decadent beef piroshki is among the variety of stuffing Russian turnovers can offer.
Yield
Makes 12
Prep Time
20mins
Cook Time
25mins
Difficulty Level
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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.

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
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

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