ROMANOV PIROSHKI
This is a traditional Russian dish that can be filled with pretty much whatever you like. Delicious served with sour cream.
Provided by Alexandra Romanov
Categories World Cuisine Recipes European Eastern European Polish
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat.
- Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside.
- To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork.
- Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 14.7 g, Cholesterol 39.9 mg, Fat 10.4 g, Fiber 0.9 g, Protein 10.3 g, SaturatedFat 3.2 g, Sodium 205.2 mg, Sugar 1.4 g
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Sohail Sagir
[email protected]The piroshki were a bit bland. I think I would add more herbs and spices next time.
Saifi Jani
[email protected]These piroshki were a bit time-consuming to make, but they were worth the effort. They were a big hit with my family.
Marian Chipo
[email protected]I would definitely make these again.
Its Mê
[email protected]I followed the recipe exactly and the piroshki turned out perfectly. They were flaky and golden brown, and the filling was savory and delicious.
Clifford Patin
[email protected]The piroshki were a bit dry, but the filling was flavorful.
Hhh Kkk
[email protected]Delicious!
Kamrankhan Afridi
[email protected]These piroshki were easy to make and turned out great. I made them for a potluck and they were a big hit.
Adedayo adeyeye
[email protected]I'm not a big fan of piroshki, but these were amazing. The pastry was light and airy, and the filling was flavorful and moist.
Nazeer Shabbir
[email protected]The piroshki were delicious! The filling was flavorful and the pastry was flaky. I especially loved the hint of dill.
Long Jeremiah
[email protected]These Romanov piroshki were a hit at my dinner party! The golden pastry was flaky and perfectly complemented the savory filling. My guests raved about them.