Ingredients

How to make it

  • For the dough:
  • Add all ingredients in order to your bread machine and set on "dough" cycle (if you don't have a bread machine, let me know if you need "by hand" directions).
  • For the filling:
  • Melt butter in large nonstick saute pan. Saute onion until soft. Add ground beef and brown (smooshing down with spoon and you stir to get rid of any large clumps - you want the filling to be fine). Add seasonings and herbs. Sprinkle with cornstarch (it just helps slightly thicken the filling). Set aside.
  • Assembly:
  • On a floured surface, divide the dough into 12 equal pieces See Photo. Roll out each piece in an oval shape See Photo. Cover each with a little cheese, 1/2 inch from the edges of dough. Measure about 1/2 cup of filling and place in center of each oval See Photo. Pinch the dough together to firmly seal See Photo. Place the piroshki seam side down on a board or baking sheet lined with parchment paper and lightly press down to flatten. Shape the remaining piroshki the same way, leaving space between them on the parchment paper See Photo. The piroshki should only become slightly puff before cooking.
  • To cook the piroshki:
  • Heat about 1/2 inch oil in a large skillet over medium heat to 350F. Line baking sheet with several thicknesses of paper towels. When the oil is ready, gently slip 3 piroshki seam side down into the hot oil and cook for about 2 minutes per side (you want them to be a deep, golden brown). Monitor the heat of the oil and adjust the heat as necessary. Remove the piroshki from the oil with tongs, letting the excess oil drain back into the pan and place on paper towels to drain further. Cook the remaining piroshki 3 at a time.
  • Note: Piroshki can also be baked instead of fried: preheat oven to 375 degrees and bake for 20-25 minutes - or until golden brown
  • Storing:
  • Piroshki can be frozen when completely cool. Arrange them in single layer on a baking sheet and freeze until solid. Transfer to heavy-duty resealable plastic bags and freeze for up to 1 month. TO serve, thaw the piroshki in their wrapping, remove then arrange on baking sheet. Reheat in a preheated 350F oven for 10-15 minutes.
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    " It was excellent "
    Good4U ate it and said...
    Httpwwwgrouprecipescom132102beef Cheese Piroshkihtml
    I hope this links to a review in IMI
    Was this review helpful? Yes Flag
    " It was excellent "
    Good4U ate it and said...
    These are very tasty and worth while taking the time to make. The crust and filling tastes heavenly together! Whether just out of the oven, or after being fried. I have to admit, I rarely fry anything, but I did them both fried and baked. Luisa's instructions, ingredients and times are so accurate and helpful. I ventured to go off the mark a bit and regretted it. I was shy on the beef by one half cup, it ended out making nine of these and I substituted the cheese with a good quality Canadian cheddar. There is a bit of technique involved in forming the dough, which I will try and improve on. My Hubby and I raved about them and we both agreed we preferred them baked. I am not sure if I kept a good eye on the oil temperature as I should have though? The browning on mine came out uneven? My mistake and will attempt for an even browning when I make these again. None the less these are delicious little pockets filled with a combination of sort of a high end mini meat pie with cheese. The leftovers were frozen and sealed ready to be reheated in the near future. Thanks so much Luisa for all your assistance with such a lovely post.:-)
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  • sitbynellie 2 years ago
    Thanks for this nice-looking recipe!
    If you have time, may I have the 'by hand' instructions please?

    Kindest regards
    Susan
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    " It was excellent "
    Good4U ate it and said...
    Luisa, Thanks an bunch for going to all the trouble of writting the dough directions down for a stand mixer. It is very much appeciated.:-)
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  • luisascatering 2 years ago
    if you don't have a bread machine, here are directions using a stand mixer for the dough:

    Melt the butter in a small saucepan over low heat. Add the milk, sugar and salt, stir well and heat just until liquid feels hot to your fingertip (120-130F). Remove pan from heat. Add the liquid to mixer bowl, add eggs and whisk just until incorporated. Add ½ of the flour (2 cups) along with the yeast and whisk until smooth. Switch to dough hook and add remaining flour to make thick sticky dough. Let the dough hook stir the dough for a few minutes (the dough does not need to be kneaded because it should be tender rather than elastic.
    Transfer dough to floured surface and roll it around so it has a light coating of flour and makes it less sticky. Place dough in lightly oiled large bowl, cover with towel and let rise 1 1/2 hours.
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  • gourmetana 2 years ago
    It looks amazing Luisa! You rock ;)
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  • optimistic1_2 2 years ago
    They also made this flat bread, herbs and feta, ever seen it? Have looked all over the internet for a recipe.
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  • optimistic1_2 2 years ago
    When I was young, an older armenian couple lived next door, they made these, but remember feta, not cheddar, sooo yummy. Great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    Good4U ate it and said...
    These look absolutely lovely!!! How would you do it with a stand mixer and a a dough hook? If you don't mind I would love to know. :-)
    Was this review helpful? Yes Flag

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