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
PASTIES II
A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
Provided by RaiderMom
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g
RUSSIAN FRIED PASTIES
These might seem unusual, but they are delicious. Don't let the cinnamon scare you off from trying this recipe. It gives this a wonderful flavor. I hope you give these a try and that they become a favorite like they are with my family.
Provided by Amanda Hyatt @Passion4Cooking
Categories Beef
Number Of Ingredients 17
Steps:
- In mixer bowl combine 1 1/2 cups of the flour and the yeast.
- In saucepan, heat milk, 1 teaspoon salt, and sugar just until warm (115-120 degrees), stirring constantly.
- Add warm milk mixture to flour mixture that's in mixing bowl. Beat at low speed for 1/2 min, scraping sides of bowl constantly. Then beat 3 minutes at high speed.
- Stir in as much of the remaining flour as you can mix in with a spoon.
- Turn out onto lightly floured surface, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes total). Place in lightly greased bowl, turning once to grease surface. Cover; let dough rise in warm place until double. (about one hour)
- Meanwhile, in skillet cook ground beef or pork, onion and garlic until meat is browned and onion is tender. Drain off fat. Stir in tomato sauce, cheese, parsley, 1/4 teaspoon salt, cinnamon, pepper and ginger, heat through.
- Punch down dough; turn out onto lightly floured surface. Shape into 12 balls. Cover; let rest 5-10 minutes
- To make pasties, place each ball of dough on a lightly floured surface. Roll to a 5 inch round, rolling thinner at the edges. Place about 2 tablespoons of the meat mixture. Moisten edges of dough with a little water. Bring edges of dough up around meat mixture, easing the fullness of the pastry into tiny pleats in the center if the pastry. Slightly stretch the edges until they just meet. pinch the edges together to seal
- In heavy 12 inch skillet (cast iron works best), heat cooking oil over medium heat about 1 minute or until hot. Place 6 of the pasties, seam side down, in the hot oil. reduce heat to medium low. Cover and cook for 8-10 minutes or till crisp and lightly browned. Turn and cook 8-10 minutes more.
- Remove pasties from skillet and drain on paper towels. Add the remaining 6 pasties into the pan, adding additional oil to the pan if needed.
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
RUSSIAN FRIED POTATOES
My parents usually made this at breakfast with fried eggs and fresh garden salad. It's simple, easy and yummy! You can adjust the recipe accordingly. I personally love adding lots of garlic and onion, but that's just me.
Provided by Ukosherian
Categories Lunch/Snacks
Time 1h39m
Yield 2 frying pans, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes.
- Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
- Slice potatoes, but not too thick. About two or three millimenter should do it.
- Place potatoes in a large bowl.
- Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
- Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
- Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
- Now, add the garlic and onion mixtures to each frying pan and mix it up.
- Wait until the potatoes are soft and browned.
- You're done! Enjoy!
Nutrition Facts : Calories 388.2, Fat 0.8, SaturatedFat 0.2, Sodium 1841.6, Carbohydrate 88.2, Fiber 9.6, Sugar 8.1, Protein 10.6
BELIASHI
Kazakh fried pasties filled with meat. From Time-Life's Foods of the World's book Russian Cooking (1969).Posting this in reply to a request in the Eastern European Forum. I have not made this but it reads interesting and someday I will make it. When I do,I will probably add a few more seasonings or herbs to the filling.
Provided by superbuna
Categories Meat
Time 1h25m
Yield 16 pieces, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar. Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
- Pour flour into a deep mixing bowl & make a well in it. Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
- Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
- Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
- The Filling.
- Combine beef, onions, salt & pepper and mix well.
- Assembly:.
- On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
- Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
- Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
- Heat oven to 250 degrees.
- In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
- Add half of the flat cakes & cover the pan.
- Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
- Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
- Serve at once.
Nutrition Facts : Calories 903.2, Fat 44.3, SaturatedFat 17.9, Cholesterol 147.1, Sodium 803.8, Carbohydrate 78.5, Fiber 3.7, Sugar 1.8, Protein 44.6
More about "russian fried pasties food"
RUSSIAN PIROSHKI (MEAT HAND PIES) - SWEET & SAVORY
From sweetandsavorybyshinee.com
RUSSIAN STYLE PAN FRIED POTATOES AND ONIONS RECIPE
From galainthekitchen.com
BRAZILIAN PASTEL - 3 FILLINGS - OLIVIA'S CUISINE
From oliviascuisine.com
CHEBUREKI - A TRADITIONAL RUSSIAN MEAT-FILLED DEEP FRIED …
From russianrecipebook.com
RUSSIAN FRIED PASTIES - RECIPE - COOKS.COM
From cooks.com
5/5 (2)
20 TRADITIONAL RUSSIAN FOODS YOU WILL LOVE - MEET THE SLAVS
From meettheslavs.com
5 MOST POPULAR RUSSIAN SAVORY PASTRIES - TASTEATLAS
From tasteatlas.com
RUSSIAN FRIED PASTIES
From pinterest.com
6 MOST POPULAR RUSSIAN PASTRIES - TASTEATLAS
From tasteatlas.com
20 TRADITIONAL RUSSIAN BREAKFAST FOODS - INSANELY GOOD
From insanelygoodrecipes.com
UKRAINIAN PAN FRIED POTATOES RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
TOP 7 RUSSIAN BAKED GOODS - RUSSIANFOODUSA BLOG
From blog.russianfoodusa.com
15 TRADITIONAL MEALS THAT REMIND RUSSIANS OF HOME
From theculturetrip.com
15 TRADITIONAL RUSSIAN FOODS YOU MUST TRY - TRIPSAVVY
From tripsavvy.com
FRIED PIROSHKI WITH BEEF (Жареные пирожки) - PETER'S FOOD ...
From petersfoodadventures.com
HOW TO MAKE EASY YEAST DOUGH FOR HOMEMADE FRIED PASTIES …
From foodnewsnews.com
RUSSIAN PIROZHKI, FRESH FRIED PASTIES STUFFED WITH POTATOES
From canstockphoto.com
100 FRIED PIES,HAND PIES,PASTIES AND PATTIES! IDEAS IN 2021 | RECIPES ...
From pinterest.ca
DEEP FRIED PASTIES RECIPE BY FARM.FARES | IFOOD.TV
From ifood.tv
RUSSIAN FRIED PASTIES | RECIPE | RECIPES, MEAT RECIPES, PASTIES RECIPES
From pinterest.ca
RUSSIAN FRIED POTATOES WITH MUSHROOMS - RUSSIAN FOODS
From blog.russianfoodusa.com
10 RUSSIAN FAST FOODS THAT WILL MAKE YOU FORGET ABOUT MCDONALD’S
From rbth.com
RUSSIAN FRIED PASTIES - RECIPES | COOKS.COM
From cooks.com
RUSSIAN PIROZHKI, FRESH FRIED PASTIES STUFFED WITH POTATOES
From canstockphoto.com
15 TRADITIONAL RUSSIAN DESSERTS - THE KITCHEN COMMUNITY
From thekitchencommunity.org
RUSSIAN PIROZHKI, FRESH FRIED PASTIES STUFFED WITH POTATOES
From shutterstock.com
BEST RUSSIAN TRADITIONAL DESSERTS PASTRIES BEVERAGES
From privet-russia.com
RUSSIAN BRAISED CABBAGE Тушеная капуста - NATASHA'S KITCHEN
From natashaskitchen.com
PASTEL (FRIED PASTIES) - SABOR BRASIL
From saborbrasil.it
THE 8 MOST DELICIOUS RUSSIAN DESSERTS - CULTURE TRIP
From theculturetrip.com
10 TRADITIONAL RUSSIAN APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
10 RUSSIAN DISHES MADE WITH POTATOES THAT YOU DIDN’T THINK POSSIBLE
From rbth.com
BAKED PIROZHKI (RUSSIAN MEAT HAND PIES) - SWEET & SAVORY
From sweetandsavorybyshinee.com
SAMOSAS: DEEP-FRIED VEGETABLE PASTIES RECIPE - FINE DINING LOVERS
From finedininglovers.com
TOP 25 MOST POPULAR RUSSIAN FOODS - CHEF'S PENCIL
From chefspencil.com
RUSSIAN PAN FRIED POTATOES - PETER'S FOOD ADVENTURES
From petersfoodadventures.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