Romanov Piroshki

Romanov Piroshki

11

"This is a traditional Russian dish that can be filled with pretty much whatever you like. Delicious served with sour cream."

Ingredients

1 h servings 196 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat.
  2. Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside.
  3. To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork.
  6. Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.
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Reviews

11
  1. 19 Ratings

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Whenever I ate pirozhki at the delis in SanFrancisco, they were mostly deep fried. However, with times getting more "healthier," baking seems to be a good way to cut down on the fat as well as t...

Some have commented on the dough being tough. I make homemade potato/sauerkraut perogies with this dough...only to soften the dough mix all ingredients but add water so dough is sticky- then add...

I was looking for something different, and this was amazing! I did not have any salt at home, so I had to use a steak burger seasoning instead. I also decided to cook it at 375* instead of 400* ...

these were a little tough but my father reminded me that the ones we ate when I was young from a little russion resturant in SanFrancisco were deep fried, maybe that would make the difference

I made these last night because my brother is a major meat eater and very picky. I like to cook internationally as often as possible and he said that he would eat them. Really it's like a hambur...

I thought it a little tough, next time I will reduce the heat a little. I also added more spices to the meat and did not blend it. Cheddar cheese goes great with them.

Really nice recipe. It was definately a hit with all members of my family (there are 7 of us so pleasing all is a little bit difficult sometimes) I served them with sour cream and I deep fried...

Way too dry dough and tasteless meat mix, I had to "doctor" it up and proportions were way off in this recipe, I had lots of meat left over, enough for a 2nd batch of dough and beyond, you must ...

Would be better fried or with yeast rolls. The dough was a little tough but I'll make it again.