ReceptnaptárBaked pirozhki with cabbage
Baked pirozhki are one of the best-loved pastries of Russian cooking, soft yeast dough with various fillings. The cabbage and egg filling is the most popular. Served with soups, for snacks and for the road.
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Method
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- Knead the flour, milk, yeast, sugar, egg, butter and salt into a soft dough and prove for 1 hour.
- Fry the onion in oil, add the cabbage and braise for 20 minutes, season.
- Cool and mix in the boiled eggs.
- Divide the dough into 12 pieces, roll into small discs and put filling on each.
- Pinch closed and lay seam side down on the tray; rest 20 minutes and brush with egg yolk.
- Bake at 190 °C for 20-25 minutes until golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the cabbage down well so the filling is not wet.
- Lay the seam side down so they do not open during baking.
- Best lukewarm, but good cold too.
Frequently asked questions
Can they be frozen?
Yes, baked, for 2 months; reheat in 10 minutes.
Can they be fried?
Yes, in hot oil too; press them smaller then.
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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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