Beef Onion Piroshki Recipes

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TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

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

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

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

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

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 PIROSHKI



Beef piroshki image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 1h

Yield 30 piroshki

Number Of Ingredients 10

Sour-cream pastry (see recipe)
2 tablespoons butter
3 cups finely chopped onions
1 pound ground beef
Salt, if desired
Freshly ground pepper
3 hard-cooked eggs, finely chopped, about one cup
1/4 cup finely chopped dill
1 egg, lightly beaten
3 tablespoons water

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.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 91 milligrams, Sugar 1 gram, TransFat 0 grams

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.

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