FRIED MEAT PIROSHKI RECIPE
This classic Russian Fried Piroshki recipe is made with homemade dough and a juicy ground pork filling.
Provided by Valentina's Corner
Categories Main Course
Time 2h5m
Number Of Ingredients 11
Steps:
- Prepare 1 batch of our piroshki dough recipe.
- In a large bowl, add the ground pork, grated onion, minced garlic, salt, pepper, Lawry's seasoning, mayo, green onion, and dill. Mix until well combined.
- Generously flour working area and the dough onto surface. Divide the dough into 24 equar parts (see note).
- Roll out each of the parts into about a 3½" round circle. Divide the meat filling among the 24 pieces and place into the center of dough. Fold the dough in half and seal the edges by pinching dough together. Repeat with all of the piroshki. Press down on the pies so it's flat and even in size.
- In a large pot, cover the bottom with oil about 2 inches deep and heat oil to 330°F.
- Add the piroshki into the pot, careful not to overcrowd the pot. Fry 3 minutes per side, until golden and remove onto a plate lined with paper towel. Repeat with all the piroshki.
- Serve with sour cream.
- Enjoy!
Nutrition Facts : Calories 182 kcal, Carbohydrate 18 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 389 mg, Sugar 1 g, ServingSize 1 serving
FRIED PIROSHKI RECIPE (SAVORY BELYASHI)
Piroshki (Piroshky) is a street food favorite that Russians and Ukrainians buy when shopping at a flea market (Bazaar.) This piroshki recipe is made from a yeast-filled dough then shaped into a hand-sized pie and fried to perfection! We love them with this mashed potato with liver filling!
Provided by Alyona Demyanchuk
Categories Main Dish
Time 1h28m
Number Of Ingredients 11
Steps:
- To make the dough: combine the wet ingredients into a bowl of a stand mixer, followed by the dry ingredients. Knead the dough for 3 minutes. Let rise until doubled (30-45 minutes.)
- To make the filling: Saute the onion in 3 Tbsp of oil over medium heat for 2-3 minutes. Set aside. Boil the liver in a quart of water for 20 minutes. Drain and run through a meat grinder with the sauteed onion mixture (or chop in a food processor.) Stir into the mashed potatoes.
- To Shape Piroshki: transfer dough onto a lightly floured surface. Form dough into a 34" long log and cut into 1-inch slices.
- Slightly flatten dough piece and fill with 1 Tbsp of filling. Fold and pinch the edges shut. Place onto a floured tray.
- Fry the Piroshki for 2-3 minutes on each side or until nicely browned. Drain on paper towels. Serve Warm!
Nutrition Facts : ServingSize 1 Piroshki, Calories 102 kcal, Carbohydrate 14 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 262 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
MEAT PIROSHKI (BELYASHI)
Steps:
- Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.
- When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.
- Add shredded carrots and saute another 3 minutes, stirring occasionally.
- Add 3 tbsp dill, mix well.
- Add mayo, stir well.
- Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.
- The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour, yeast. A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it's done in the bread maker, its ready to go.
- You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it's rising, work on the meat filling for piroshki - see below.
- Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.It will rise more as you make the piroshki.
- Cut off pieces one at a time about 3/4″ thick.
- Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won't seal.
- Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.
- Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
- Place them in the hot oil (about 330° F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
- Place on paper towels to cool and enjoy!
PIROSHKI (A SAVOURY, FILLED PASTRY)
Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.
Provided by evelynathens
Categories Vegetable
Time 1h20m
Yield 20-22 pastries
Number Of Ingredients 28
Steps:
- For pastry: Cut butter into pieces.
- Combine flour, butter, and salt using a knife or pastry blender.
- Sprinkle with 4 tablespoons ice water.
- Form into ball as you would pie dough.
- May need to add remaining 2 tablespoons water.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Place pastry dough on floured board; roll out into rectangle.
- Fold over into thirds.
- Roll out again into rectangle.
- Continue rolling and folding five times.
- Rewrap in plastic; return to refrigerator for 1 hour.
- Preheat oven to 400°F.
- Grease baking sheet.
- Roll dough out to 1/8-inch thickness.
- Cut dough using 3 ½-inch round cutter.
- Place about 1 tablespoon of filling on each pastry circle.
- Fold dough over making half moons; press together edges together using ice water to seal.
- Place pies on baking sheet.
- Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
- Bake about 30-40 minutes or until golden brown.
- For Meat Filling: sauté onion in 2 tablespoons butter until soft.
- Add ground beef and sear until light gravy forms.
- Let cool.
- Mix in egg, dill, salt and pepper.
- For Potato Filling: Fry the onions in the butter until soft and golden-brown.
- Boil the potatoes in their jackets, then peel and mash them.
- Let cool slightly.
- Season with plenty of salt and pepper and mix in the onions and egg.
- For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
- Add the lemon juice, salt, pepper, and nutmeg.
- Continue to cook, stirring until nearly all the moisture is evaporated.
- Cool mixture slightly and mix in cream cheese or mashed potato.
- I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
- Note: these pastries are very good made with phyllo pastry, too.
BEEF PIROZHKI
I once worked a bike messenger in San Francisco (switching over to a scooter after 2 days). The money wasn't great, so for lunch I'd get a beef pirozhki from one of those sketchy delis in the back of big city corner stores. They only cost 2 bucks, delivered a ridiculously high number of calories, and even though I knew it wasn't the healthiest thing to eat, I grew to love the taste. So, for this recipe, I set out to recapture that experience.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h35m
Yield 15
Number Of Ingredients 20
Steps:
- Combine 1 scant cup of warm milk and yeast in a bowl of a stand mixer fitted with a dough hook. Let sit until foamy and bubbly, about 10 minutes. Add sugar, salt, egg, butter, and almost all of the flour, holding back a small amount in case dough gets too dry.
- Knead in the mixer until dough is soft and supple. Scrape dough onto your work surface. Grease the bowl with a few drops of oil and place dough back in. Cover bowl and let dough rise in a warm spot until doubled in volume, about 1 hour.
- In the meantime, heat olive oil and butter in a pot over medium-high heat. Add onion, ground beef, and garlic. Season with kosher salt and black pepper. Cook beef, breaking apart with a wooden spoon, until no longer pink, 5 to 7 minutes. Continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.
- Stir dill into the beef mixture. Add chicken broth and stir, scraping up the browned bits from the bottom of the pan. Let mixture cool for 10 minutes. Stir in Cheddar cheese and Parmesan cheese. Let filling cool completely.
- Transfer dough to a work surface. Press out air bubbles. Pinch off a piece of dough and form into a ball; press into a disc. Dust with a minimal amount of flour and roll into a circle about 1/8-inch thick and 5 to 6 inches in diameter. Dip your finger in water and dampen the edges of the circle.
- Place dough circle in 1 hand and add a few tablespoons of the beef filling. Pinch edges together to seal. Place pirozhki on the table seam-side up and pinch off any excess dough; too much dough will make it hard to fry. Moisten the center of the seam with water. Fold the 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
- Form the remaining pirozhki and let them rest until dough rises slightly, 15 to 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-side down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels and cool for a few minutes.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 22 g, Cholesterol 58.8 mg, Fat 16.1 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 6.2 g, Sodium 486.1 mg, Sugar 1.9 g
TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g
More about "meat piroshki belyashi food"
RUSSIAN PIROSHKI (MEAT HAND PIES) - SWEET & SAVORY
From sweetandsavorybyshinee.com
PIROJKI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEAT PIROSHKI (BELYASHI) | RUSSIAN RECIPES, FOOD, UKRAINIAN RECIPES
From pinterest.co.uk
BELYASHI OR PIROSHKI RUSSIAN HAND PIE - LOST IN A POT
From lostinapot.com
PICHEKKISTHA FOOD RECIPES BOBBY - LESGONESDUNOIR.FR
From lesgonesdunoir.fr
FRIED PIROSHKI RECIPE (BELYASHI) | ALYONA’S COOKING – NEUREZEPT
From russian.neurezept.com
BELYASH – RECIPE WITH PHOTOS, RUSSIAN CUISINE - RESTEXPERT
From restexpert.com
PEREMECH - WIKIPEDIA
From en.wikipedia.org
MEAT PIROSHKI (BELYASHI) RECIPE – NATASHA’S KITCHEN
From russian.neurezept.com
EASY BELYASHI RECIPE - PIROZHKI - VALYA'S TASTE OF HOME
From valyastasteofhome.com
FOOD PRICES IN WARRENTON, VA - NUMBEO.COM
From numbeo.com
BELYASHI: MASTER THIS LEGENDARY SOVIET FAST FOOD - RUSSIA BEYOND
From rbth.com
MEAT PIROSHKI (BELYASHI) | NATASHASKITCHEN.COM | RECIPES, FOOD ...
From pinterest.com
ALLINBUZZ.COM
BELYASHI IN RETIREMENT HOME 2022 | BREAD RECIPES - FOOD WELL SAID
From foodwellsaid.com
MEAT PIROSHKI (BELYASHI) | FOOD, RECIPES, COOKING RECIPES
From pinterest.ca
PIROZHKI - WIKIPEDIA
From en.wikipedia.org
MEAT PIROSHKI (BELYASHI) | FOOD, PIROSHKY RECIPE, UKRAINIAN …
From pinterest.com
BAKED PIROZHKI RECIPE WITH BEEF AND ONION - PETER'S FOOD …
From petersfoodadventures.com
FRIED PIROSHKI WITH BEEF (Жареные пирожки) - PETER'S …
From petersfoodadventures.com
EVERMADE FOODS | USDA AND FDA FOOD PRODUCTION | NORTHERN …
From evermadefoods.com
PIROSHKI WITH PHYLLO DOUGH RECIPES - FOOD NEWS
From foodnewsnews.com
MEAT PIROSHKI (BELYASHI) | FOOD, RECIPES, UKRAINIAN RECIPES
From pinterest.se
Беляши с мясом || HOW TO MAKE BELYASHI WITH MEAT || RUSSIAN …
From youtube.com
FAY'S HOMEMADE RECIPES: RUSSIAN MEAT PIROSHKI (BELYASHI)
From fayshomemaderecipes.blogspot.com
BELYASHI RECIPE, RUSSIAN TATAR CUISINE | EPERSIANFOOD
From epersianfood.com
PIROSHKI WITH MEAT
From fee.rest
BELYASHI IN RETIREMENT HOME 2022 | BREAD RECIPES - FOOD WELL SAID
From zugofu.com
1 FULL SIZE MEAT PIROSHKI (FEEDS 1/2 - 1 PERSON) – PIROSHKION3RD
From piroshkion3rd.com
FRIED PIROSHKI RECIPE BELYASHI - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY BEEF BELYASHI - GASTROSENSES
From gastrosenses.com
MEAT PIROSHKI (BELYASHI) RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love