Piroshki

Name: Piroshki
Yield: 20-25 servings
Cuisine: British
Ingredients: 30 g fresh yeast or 8 g dry yeast; 1/2 cup tepid water; 1/2 cup tepid milk; 1 1/2 tbsp sugar; 1 tsp salt; 2 tbsp butter or margarine; 1 egg; about 750 g flour; 5 medium-sized potatoes; 1/2 cup milk; finely chopped dill; 2 tbsp butter; 1 kg giblets; 1 small onion, grated; finely chopped dill; 4 tbsp oil; 1/2 cup white wine (not resinated); 1/2 kg ground meat; 1 small onion, grated; 1/2 cup white wine (not resinated); 4 tbsp oil

Cookpad Greece @cook_8238176

Greece

Piroshki or pirozhki are individual-sized buns that can be filled with a variety of fillings, something that you would traditionally find mostly in Northern Greece. It is not the most suitable snack in the world for when you are on a diet but they always make me drool!!

Recipe by cesilia

Cookpad Greece @cook_8238176

Greece

Recipe by cesilia

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Ingredients

20-25 servings

For the dough
30 gfresh yeast or 8 g dry yeast
1/2 cuptepid water
1/2 cuptepid milk
1 1/2 tbspsugar
1 tspsalt
2 tbspbutter or margarine
1egg
about 750 g flour
For the mashed potatoes
5medium-sized potatoes
1/2 cupmilk
finely chopped dill
2 tbspbutter
For the giblets filling
1 kggiblets
1small onion, grated
finely chopped dill
4 tbspoil
1/2 cupwhite wine (not resinated)
For the ground meat filling
1/2 kgground meat
1small onion, grated
1/2 cupwhite wine (not resinated)
4 tbspoil

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Steps

1

Dissolve the yeast in the tepid water and the sugar and let it foam in a bowl.
2

Add the milk, the salt, 2 tbsp of butter and the egg. Mix well and add the flour kneading diligently. When you have a smooth, elastic dough, not too firm, cover it until it doubles. Then knead to let out the air and divide it into small balls which you cover and set aside for about 15 minutes.
3

Roll out the dough balls in relatively thin filo sheets. They should be about as large as a small plate (the piroshki are better when they are small, but this is a matter of taste...). Add the filling of your choice and fold them closed sealing well so that the filling doesn't spill out.
4

Fry in plenty of piping hot oil until golden brown on both sides. Remove them using a sifter ladle and set them aside on kitchen paper so that they let out the excess oil. They are served hot!!!
5

Boil the potatoes in salted water until tender. Mash them with a potato masher adding the butter, the milk and the dill.
6

Wash the giblets thoroughly, boil them for quite a while in salted water and then strain them. If you have a meat grinder pass the giblets through it or else, use a coarse grater. Heat the oil, add the onion and as soon as it gets golden brown, add the giblets and the wine. Let them simmer until all the liquids are absorbed -they should be relatively tender. Remove from heat and mix in the dill.
7

Follow the same process for the ground meat.