Weekend Fare: Meat Piroshki

These tasty meat pies go by many names internationally. In Kazakhstan, you can find them being sold on the street corners and in bakeries – they are nearly always wonderful! These hearken back to bierocks that my husband enjoyed and pierogies that are traditional for our friends. Whatever the name, these are great for travel, for making ahead, and for freezing. I think they would be really good with some cabbage or other vegetables in them as well.

MEAT PIROSHKI
adapted from Cooking for Kaz: Meals for Hope, Volume 2
Print This Recipe

 Meat Filling:
1 med. onion, diced
1 T. oil or butter
8 oz. ground beef
salt & pepper to taste
pinch of nutmeg
fresh herbs (opt.)
1 egg

Brown the onion and ground beef together with oil or butter if needed. Add seasonings. Allow to cool. Add egg. Stuff in piroshiki dough as described below.

Dough:
1 ½ tsp. dried yeast
pinch of sugar
5 Tb. warm water
5 Tb. butter, softened
1 lb. (about 4 c.) flour
1 tsp. salt
8 T. milk
2 eggs, beaten

Preheat oven to 375 degrees. Dissolve yeast and a sugar in the warm water. Mix in the softened butter, flour, salt, milk, and eggs. Knead into smooth dough (I let my mixer do the kneading). Leave to rise until it has doubled in volume. Punch down. Roll out dough until quite thin. Cut out in small circles and brush the inner edges with milk. Stuff with filling and fold into semi-circle or canoe shape. Bake for 10 minutes until golden brown.

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