ReceptnaptárBaked pirozhki with meat and onion
Meat pirozhki are a favourite, filling pastry of Russian cooking, soft dough with a juicy, oniony meat filling. They go with soups, on the festive table and as road food. They can be baked or fried.
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Method
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- Knead and prove the dough as for the cabbage pirozhki.
- Fry the onions in oil until golden, add the meat, cook for 10 minutes and season.
- Sprinkle over the flour, pour in the water and cook for 3 minutes until thick; cool.
- Roll the dough into 12 discs, put filling on each and pinch closed.
- Place seam side down on a tray, rest for 20 minutes and brush with egg.
- Bake at 190 °C for 20-25 minutes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The filling should be thick and cool or it runs out.
- Salt the meat well as the dough is mild.
- They can be enriched with rice or egg.
Frequently asked questions
Can they be frozen?
Yes, baked, for 2 months.
What are they served with?
Borscht, broth, or on their own.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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