Beef Pirozhki Recipes

GARLIC BEEF ASADO "PINOYSHKI" PIROSHKI

Steps:

• For the dough: Activate the yeast by adding it to a mixer bowl with 2 cups warm water and 1/2 cup of the sugar. Let it sit until it's foamy on top, about 5 minutes. Add the milk, melted butter, sour cream, eggs and remaining 1 1/2 cups sugar. Fit the mixer with the dough hook attachment, then mix on medium speed until well mixed. Add flour and oil and mix until dough starts pulling from the side. Cover with plastic wrap and let it rest for 2 hours.
• For the garlic beef "asado:" Whisk together oyster sauce, soy sauce, sugar and hoisin in a bowl until sugar dissolves. Saute onions and garlic in oil in a saucepan over low heat until translucent. Add beef and cook until brown, stirring frequently to prevent onions and garlic from burning. Add sauce mixture and let simmer until beef is tender, about 2 hours. Make a slurry by stirring together cornstarch and 1/2 cup water, then add it to the sauce. Cook until it thickens. Turn off heat and let cool.
• Preheat the oven to 350 degrees F.
• Portion out the dough into 4-ounce balls on a floured surface and flatten out with a floured rolling pin. Add 4 ounces of the filling and seal into desired shape, then transfer to a baking sheet. Brush with egg wash and let stand for 15 minutes. Give a final brush of egg wash, then bake until golden, about 30 minutes.

TRADITIONAL RUSSIAN PIROZHKI

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.

BEEF PIROZHKI

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.

BEEF PIROSHKI

Steps:

• Prepare the pastry and chill it.
• Preheat oven to 400 degrees.
• Heat the butter in a skillet and add the onions. Cook, stirring, until the onions are wilted.
• Add the beef and, using a heavy metal kitchen spoon, stir and chop down to break up any lumps in the meat. Cook until meat loses its raw look. Add salt and pepper to taste.
• Add the chopped egg and dill. Stir to blend. There should be about four cups. Remove to a mixing bowl and let cool.
• Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
• Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
• Arrange the filled pieces on a lightly greased baking sheet.
• Place in the oven and bake 25 minutes.

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!

GROUND BEEF AND CABBAGE PIROSHKI

Steps:

• Heat oven to 425 degrees.
• Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
• Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
• Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
• Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
• Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
• Blend water and reserved egg; brush over pastry.
• Bake until golden brown, 14 to 16 minutes.
• Serve with chili sauce.

BEEF & ONION PIROSHKI

Steps:

• In a large skillet, cook the beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; crumble beef; drain. Cool to room temperature., Stir the spinach, cheese, sour cream and dill into the beef mixture. On a lightly floured surface, roll a puff-pastry sheet into a 12-in. square. Cut into sixteen 3-in. squares. Repeat with remaining sheet., Spoon 1 tablespoon beef mixture onto the center of each square. Fold dough over filling, forming a triangle; press edges with a fork to seal. Transfer to greased baking sheets. Whisk egg and water; brush over tops. Bake at 400° until golden brown, 14-16 minutes.

FRIED MEAT PIROSHKI RECIPE

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!

SAVORY PIROZHKI

Steps:

• Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside.
• Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. When boiling, add the cabbage and turn off the heat. Allow to sit for about 8-10 minutes to soften. Drain in a colander and rinse well to stop the cooking process. Set aside.
• Step 3 Place a medium sauté pan over medium-high heat. Add the olive oil and when hot, but not smoking, add the onion and sauté, stirring occasionally and cook till starting to brown about 10 minutes. Remove from the heat and cool slightly.
• Step 4 In a large mixing bowl add the drained softened cabbage, sautéed onions, hardboiled egg, dill, salt and pepper. Mix well to incorporate and set aside.
• Step 5 For the Beef Filling: Sauté the ground beef in 1 tablespoon oil till browned and thoroughly cooked. Drain the beef in colander and place the sauté pan back over the heat. Add the chopped onion and cook per the above instructions.
• Step 6 In a large mixing bowl add the cooked beef, sautéed onions, hardboiled eggs, dill, salt and pepper. Mix well to incorporate. Set aside.
• Step 7 For the Dough: On a lightly floured work surface, roll out one biscuit making a 5-inch round circle. Place a generous scoop of the filling you made (either cabbage or ground beef) in the middle of the dough. Make sure you have used enough filling, but do not overstuff it.
• Step 8 Using your hands, carefully fold the dough over the filling, making a half circle. Pinch the edges together and pick up the Pirozhki. Working from one end to the other, firmly pinch the edges of the dough together creating a seal. Place on the prepared baking sheet, seam side down. Using the palm of your hand, lightly tap the Pirozhki to even out the filling. Repeat with the remaining pieces of dough. Make sure to give the Pirozhki space on the baking sheet as they will puff up.
• Step 9 Using a pastry brush, lightly brush each Pirozhki with egg yolk.
• Step 10 Place in the oven and bake for about 25 minutes, turning the baking sheet once mid-way through, till the Pirozhki are golden brown and firm to the touch.
• Step 11 Allow to cool slightly before serving.