Piroshki Burgersoh Yeah Food

PIROSHKI

Steps:

• Scald milk. Add 1 cup water; let cool.
• Dissolve yeast in warm water; add 1 tablespoon flour. Beat well.
• Beat sugar and oil together. Add 3 eggs.
• Add this to flour mixture. Then add 4 cups flour and 1 tablespoon salt.
• Turn out on board and knead smooth. Place in greased bowl and let rise to double.
• For filling: Cook chopped beef; do not brown.
• Add chopped cabbage, onions and garlic; cook until done. Add salt and pepper to taste. Fill pockets.
• Shape in squares. Fill with filling, pinch edges together and let rise.
• Then bake at 350 degrees for 20 minutes.

PIROSHKI BURGERS....OH YEAH!!

Steps:

• Combine flour, yeast, salt and sugar in large bowl. Make a well in the centre; using hand, mix in egg yolks, milk and butter until mixture is soft and elastic. Scrape down sides of bowl, cover; stand in warm place about 1 hour or until dough doubles in size.
• Meanwhile make the filling. Heat oil in large frying pan; cook onion, garlic, potato and bacon, stirring, until potato softens. Add beef; cook, stirring, until changed in colour. Stir in paste and thyme. cool 10 minutes before filling.
• Turn dough onto floured surface;knead until smooth. Divide dough into 16 pieces;press each piece into 12cm round.
• Preheat oven to 180c/350f. Lightly oil two oven trays.
• Place rounded tablespoon of the filling in centre of each round and a pinch of chedder cheese (optional); gather edges, pinch firmly to enclose filling. Place piroshki, pinched-side down, on prepared trays; brush with egg. Stand, uncovered, in warm place 15 minutes.
• Bake, uncovered, in hot oven about 20-25 minutes or until golden brown.

PIROSHKI (A SAVOURY, FILLED PASTRY)

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.

PIROZHKI

Steps:

• Make the dough:
• In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.
• Make the filling:
• Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
• On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.
• Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.