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Recipe of Piroshki: Russian empanada

Piroshki: Russian empanada

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


6 servings
  • 1 on of baking yeast
  • 2 tablespoons of Water tibia
  • 900 grams of flour
  • 75 grams of sugar
  • 1 tablespoon of salt
  • 2 egg yolks
  • 1 egg
  • 400 milliliters of milk tibia
  • 250 grams of lard
  • 2 onions chopped
  • 1 clove of garlic
  • 250 grams of potato or potatoes
  • 400 grams of ground beef or chopped
  • 2 branches of dill
  • salt and pepper to taste


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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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Ratings (1)
Vicky Campos
18/03/2018 22:45:36
Temperatura de horno?

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