Romanov Piroshki9 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“This is a traditional Russian dish that can be filled with pretty much whatever you like. Delicious served with sour cream.” - by Alexandra Romanov
Original recipe yields 15 servings
- 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.
- Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Amount Per Serving (15 total)
- 196 cal
- 10.4 g
- 14.7 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 the cal..." See moreories. I ask you, though, "Why spare anything with something so tried and true for quite some time?? I deep-fry mine without shame AND I have PLENTY of sour cream to dip or to spoon onto them (in more polite company that I would never serve this anyway!). My guest and I sit about and eat ALL we want and just ENJOY the wonderful flavor. Usually, I serve a nice beet borshch along with the pirozhkis and, again, there is plenty of sour cream to add to the borshch as well. I only make these a few times a year and, like bliny, we just stuff ourselves to the gills and have a lot of fun for the afternoon and evening, taking our time and slowly but surely depleting the complete supply among 6-8 of us (of course, there is the vodka and the music of the bards as well). As they say in Russian, "Tikho yedish, dalshe budesh." (Slowly, but surely.) Now why the 3 stars? There is no dill in the meat stuffing! No dill, no REAL pirozhki!! "
"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 flour..." See more to make the dough rollable. Important also to let dough rest in a bowl covered with plastic/lid. Let rest approx. 20-30 minutes. May need to add flour to rolling surface to keep from sticking-be careful not to over flour. "
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