Russia · Flour and Confectionery Products

Baked Piroshki with Meat

180 min8 servings280 kcal

Oven-baked yeast dough pockets filled with juicy braised minced meat.

Baked Piroshki with Meat

Ingredients

  • wheat flour400 g
  • warm milk150 ml
  • egg1
  • butter, melted, for the dough50 g
  • sugar30 g
  • salt5 g
  • dry yeast5 g
  • vegetable oil1 tbsp
  • minced meat300 g
  • onion1
  • water50 ml
  • salt and black pepper
  • egg yolk1
  • milk1 tbsp
  • butter, melted, for brushing the baked piroshki20 g

Method

  1. 1Mix warm milk, sugar, and yeast. Leave 10 minutes until foamy. Add egg, melted butter, and salt; stir. Gradually add flour, kneading a soft dough. Knead on a surface for 7–10 minutes until smooth. Place in an oiled bowl, cover, and leave in a warm place for 1–1.5 hours until doubled.
  2. 2Fry onion in oil until golden. Add mince, fry until color changes. Add water or broth, season with salt and pepper, cover and simmer 10–15 minutes until liquid evaporates. Cool completely.
  3. 3Punch down dough and divide into 12–16 pieces. Roll each into an oval 15–20 cm. Place 1.5 tbsp of filling in the center. Pinch edges firmly. Place seam-side down on a parchment-lined tray, leaving 2 cm between pieces.
  4. 4Cover with a towel and proof 20 minutes. Preheat oven to 180 °C. Brush piroshki with egg yolk beaten with milk.
  5. 5Bake 20–25 minutes until golden. For an even softer crust, brush with the 20 g of melted butter straight out of the oven and cover with a towel for 10–15 minutes.