Johann Johann

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Sofia Rojas

Piroshki: Russian empanada

Name: Piroshki: Russian empanada
Prep time: 45 min
Cook time: 45 min
Yield: 6
Cuisine: Rusa
Ingredients: 1 on bakery yeast; 2 tablespoons Water, tibia; 900 grams flour; 75 grams sugar; 1 tablespoon salt; 2 egg yolks; 1 egg; 400 milliliters milk, tibia; 250 grams lard; 2 onions, chopped; 1 clove garlic; 250 grams potato, or potatoes; 400 grams ground beef, or chopped; 2 branches dill; salt, and pepper to taste

25 mins

20 mins

Low

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Johann Johann

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The piroshki are Russian empanadas very rich and easy to make.

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Ingredients

6 portions

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Preparation

Add 1 sachet of baker's yeast next to 2 tablespoons of warm water. Mix and let stand 10 minutes.

We add 900 gr of flour, 75 gr of sugar, 1 tbsp of salt, 2 yolks, 1 egg and 400 ml of warm milk.

When the dough is forming, we add 250 g of lard.

We form the mass integrating everything, working it 10 minutes. Let rise until it doubles its volume.

For the filling, place in a pan 2 chopped onions, a clove of garlic and chop them in oil. Add 250 g of diced potatoes, let the potatoes cook for 30 minutes. Add 400 gr of minced meat, 2 branches of dill, salt and pepper and cook for another 20 minutes. Allow the filling to cool before using it.

We take portions and stretch with the stick, of round shape. Add a little filling to the center of each one.

We form the repulgo and we already have the piroshki.

Another way to assemble the piroshki, is the following, cover with the dough the filling and pull the tips, then we arrange the filling to be distributed along and crush well the union should stay chatita. Finally we face the tips and join.

Bake until golden brown on the outside.