Recipe

Beef piroshki

Piroshki is a delicious Russian turnover made with either fruit, meat or vegetables. Try this mouth-watering beef version.

  • 40 mins cooking
  • Makes 12 Item
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Ingredients

Beef piroshki
  • 3 cup (450g) plain (all-purpose) flour
  • 1 1/2 teaspoon coarse cooking salt
  • 3 teaspoon (10g) dried yeast
  • 1 1/2 cup (375ml) warm water
  • 2 tablespoon olive oil
  • 1 small brown onion (80g)
  • 1 small carrot (70g)
  • 2 clove garlic
  • 250 gram (8 ounces) minced (ground) beef
  • 1/4 cup (75g) mayonnaise
  • 2 tablespoon finely chopped fresh dill
  • vegetable oil, for shallow-frying

Method

Beef piroshki
  • 1
    Sift flour and salt into large bowl; stir in yeast. Add the water and 1 tablespoon 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 hour or until doubled in size.
  • 2
    Meanwhile, peel and finely chop onion; peel and coarsely grate carrot. Peel and crush garlic.
  • 3
    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.
  • 4
    To make piroshki: line tray with baking paper. Punch down dough. With oiled hands, pinch off about 60g (2 ounces) of dough (about the size of a lime); flatten in palm of hand into a 10cm (4-inch) 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.
  • 5
    Heat vegetable oil in large frying pan; shallow-fry piroshky, in batches, about 2 minutes each side or until browned lightly and crisp. Drain on absorbent paper. Serve immediately.

Notes

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

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