Piroshki Burgersoh Yeah Recipes

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PIROSHKI BURGERS....OH YEAH!!



Piroshki Burgers....oh Yeah!! image

These are delicious and different, and they actually freeze really well for an easy meal later. When freezing these, I freeze them after they've already been baked and cooled, then I just pop them in the microwave for a couple of minutes until reheated. You could also try other fillings, I like to also add a couple of shakes of Italian seasoning to the filling while cooking. They are a favorite in my house, I hope you like them too.

Provided by Millski

Categories     Savory Pies

Time 1h30m

Yield 16 piroshki, 16 serving(s)

Number Of Ingredients 17

6 cups plain flour
1 tablespoon dry yeast
1 tablespoon salt
1/3 cup sugar
2 egg yolks
2 cups milk, warmed
1 cup melted butter
1 egg, beaten lightly
1 tablespoon olive oil
1 medium brown onion, chopped finely
1 garlic clove, crushed
1 cup potato, peeled and chopped finely
4 slices bacon, rind removed chopped finely (canadian or aussie style)
1 lb ground beef
1/3 cup tomato paste
2 teaspoons fresh thyme leaves
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 458.7, Fat 24, SaturatedFat 12.5, Cholesterol 102.1, Sodium 693, Carbohydrate 45.3, Fiber 2, Sugar 5.4, Protein 15.1

TAYLOR'S PIROSHKI



Taylor's Piroshki image

These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?

Provided by TAYLORSMOMMY

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h

Yield 11

Number Of Ingredients 14

1 ½ pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk
3 eggs
½ cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

Steps:

  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
  • Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
  • Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
  • Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
  • Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
  • In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g

BEEF & ONION PIROSHKI



Beef & Onion Piroshki image

When I lived in Seattle, one of my favorite places was a small stand that sold piroshki-Russian stuffed pocket sandwiches. Whenever I'm missing my former town, I make my own batch. -julie merriman, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 32 appetizers.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 cup finely chopped sweet onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped fresh spinach
1 cup shredded Havarti cheese
1/4 cup sour cream
2 tablespoons snipped fresh dill
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water

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.

Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 118mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

PIROSHKI (A SAVOURY, FILLED PASTRY)



Piroshki (A Savoury, Filled Pastry) image

Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.

Provided by evelynathens

Categories     Vegetable

Time 1h20m

Yield 20-22 pastries

Number Of Ingredients 28

3/4 cup unsalted butter, chilled
2 cups flour
1/4 teaspoon salt
4 -6 tablespoons ice water
1 egg yolk (for egg wash for pastry)
2 tablespoons butter
1 large onion, chopped
3/4 lb ground beef
2 hard-boiled eggs, minced
3 tablespoons minced fresh dill (or 1 1/2 tsp dried dill weed)
salt and pepper
1 egg
2 tablespoons water
2 medium onions, minced
3 tablespoons butter
1 lb potato
1 cup grated graviera cheese (you can sub gouda or cheddar)
1 egg
salt and pepper
1 lb mushroom, minced
1 medium onion, minced
2 shallots or 2 green onions, minced
4 tablespoons butter
1 teaspoon fresh lemon juice
salt and pepper
1 pinch of grated nutmeg
4 ounces cream cheese, softened (or 1 medium-sized potato, cooked and mashed)
1 egg

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.

BEEF PIROZHKI



Beef Pirozhki image

I once worked a bike messenger in San Francisco (switching over to a scooter after 2 days). The money wasn't great, so for lunch I'd get a beef pirozhki from one of those sketchy delis in the back of big city corner stores. They only cost 2 bucks, delivered a ridiculously high number of calories, and even though I knew it wasn't the healthiest thing to eat, I grew to love the taste. So, for this recipe, I set out to recapture that experience.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h35m

Yield 15

Number Of Ingredients 20

1 cup warm milk (110 degrees F)
1 (.25 ounce) package active dry yeast
2 teaspoons white sugar
1 teaspoon kosher salt
1 large egg, beaten
2 tablespoons melted butter
3 cups all-purpose flour, or as needed
½ teaspoon oil, or as needed
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely diced
2 pounds ground beef
2 teaspoons kosher salt, or more to taste
½ teaspoon freshly ground black pepper
4 cloves garlic, minced
2 teaspoons dried dill weed
⅓ cup chicken broth
¼ cup shredded sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
vegetable oil for frying

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.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 22 g, Cholesterol 58.8 mg, Fat 16.1 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 6.2 g, Sodium 486.1 mg, Sugar 1.9 g

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