• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings


  • Recipe Submitted by on

Category: Russian, Soups

 Ingredients List

  • -----------------------------------DOUGH-----------------------------------
  • 2 1/2 ts Dried yeast
  • Pinch sugar
  • 5 tb Warm water
  • 2 1/2 oz Butter
  • 1 lb Flour
  • Pinch salt
  • 8 tb Milk
  • 2 Eggs


1 Medium onion
1 tb Oil or butter
8 oz Minced beef / veal / chicken
Seasoning: salt, pepper,
-nutmeg, chopped herbs to
Optional: 2 T beef suet or
-jellied stock, chopped
-hard-boiled egg
1 Egg for binding

1 lb Fresh mushrooms
Butter for saute'ing
Chopped herbs to taste
1 Chopped hard-boiled egg
Sour cream to bind

8 oz Kasha (buckwheat groats)
1 Medium onion
1/4 lb Fresh mushrooms
1 Hard-boiled egg

FOR THE DOUGH: Dissolve the yeast and a pinch of sugar in the warm water.
Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm place.
Pour into a bowl, mix in the softened butter, sifted flour and salt, the
milk and the beaten eggs, and knead into a smooth dough. Leave to rise
until it has doubled in volume. Knead again and roll out. Cut out in small
circles: you will be folding these in half to enclose the filling in a
semi-circle or canoe shape. Brush the inner edges with a little milk to
help them seal firmly. Then either brush the piroshki with egg and bake in
a moderate to hot oven for about 10 minutes, until golden brown: or fry
them, uncoated, in deep fat. FOR THE MEAT FILLING: Lightly fry the onion in
the oil or butter, add the meat and cook for 5 minutes. Combine in a bowl
with the seasoning and herbs and allow to cool. Pirozhki often come out
rather dry because of the small quantities of filling which cannot, as
with a pie, be moistened by the last-minute addition of stock. Both suet
and frozen stock in little chips have been recommended to me by
conscientious Russian pastry cooks to cure this fault. My objections are
that suet makes the pirozhki undesireably fatty, while the chipped stock
needs forethought and a sledgehammer, both of which go missing when I am in
a hurry. A better solution, I think, is to use stock either naturally or
artificially jellied with gelatine. Add 2 teaspoons, finely chopped, to
the mixture when it is absolutely cold from the refrigerator, bind with egg
and use immediately. FOR THE MUSHROOM FILLING: Chop the fresh mushrooms
into quarters and cook gently in butter with finely chopped herbs for 15
minutes. Season, add a little chopped onion, chopped hardboiled egg or
rice or both, and enough sour cream to make a fairly moist filling. FOR THE
BUCKWHEAT FILLING: Cook the kasha in salted water for about 15 minutes
until soft but not mushy. Drain well and combine with chopped hard-boiled
egg, chopped fried onions, and chopped mushrooms saute'ed in butter. Add
seasoning and herbs to taste. Allow the mixture to cool thoroughly in the
refrigerator and add little pieces of very cold butter. Use immediately.
...These are basic traditional fillings, but there is plenty of scope for
invention along non-Russian lines; for example, egg and mushroom filling,
moistened with butter....

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