Petersburg Pirozhki
Background and History
Petersburg Pirozhki are a popular and quintessentially Russian baked or fried bun filled with a variety of sweet or savory fillings. Originating from St. Petersburg, these hand-held treats have been cherished in Russian households and bakeries for centuries. They are named after the Russian city of their origin, which was once known as Petrograd. The dish gained prominence due to its convenience as a portable meal, making it ideal for laborers and travelers alike. Historically, pirozhki have evolved from a blend of indigenous Russian culinary practices and the influences of the varied cultures that met in St. Petersburg.
Pirozhki come in countless variations, with fillings ranging from meat and potatoes to cheese, mushrooms, and fruit. While this recipe focuses on the traditional ground beef and onion filling, the possibilities are limited only by your imagination. These savory baked goods are often enjoyed fresh from the oven, though they can be served cold or reheated, making them a versatile snack or meal.
Ingredients
Dough
- Flour - 4 cups
- Sugar - 2 tablespoons
- Salt - 1 teaspoon
- Active dry yeast - 2 teaspoons
- Milk - 1 cup
- Butter - 1/4 cup
- Egg - 2 (1 for the dough, 1 for the egg wash)
Filling
- Ground beef - 1 pound
- Onion - 1 medium, chopped
- Garlic - 2 cloves, minced
- Salt - to taste
- Pepper - to taste
- Vegetable oil - 2 tablespoons
Preparation
Preparing the Dough
- Warm the milk until it is lukewarm, and dissolve the sugar and yeast in it. Allow the mixture to sit for about 10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt.
- Add the yeast mixture, melted butter, and a beaten egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface until it becomes smooth and elastic, approximately 10 minutes.
- Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-2 hours or until doubled in size.
Preparing the Filling
- Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
- Add the ground beef and cook until browned. Stir in the minced garlic, and season with salt and pepper to taste. Cook until the beef is fully cooked and the flavors have melded together.
- Remove the filling from heat and allow it to cool completely.
Cooking Process
- Preheat the oven to 375°F (190°C).
- Punch down the dough and divide it into equal portions, about the size of a golf ball.
- Roll each portion of dough into a circle on a lightly floured surface.
- Place a tablespoon of filling in the center of each circle, fold the dough over the filling to create a half-moon shape, and pinch the edges to seal thoroughly.
- Arrange the filled pirozhki seam-side down on a baking sheet lined with parchment paper.
- Brush the tops of the pirozhki with a beaten egg for a glossy finish.
- Bake in the preheated oven for 20-25 minutes, or until the pirozhki are golden brown and the dough is cooked through.
- Remove the pirozhki from the oven and allow them to cool slightly before serving.
Enjoying Petersburg Pirozhki
Petersburg Pirozhki can be enjoyed warm or at room temperature. They make an excellent snack, appetizer, or accompaniment to soups and stews. For a traditional Russian meal, consider serving them with a dollop of sour cream or alongside a light salad. These versatile treats are perfect for picnics, parties, and even breakfast when paired with a cup of tea or coffee. As you savor each bite, take a moment to appreciate how these simple but savory pastries capture the rich culinary heritage of St. Petersburg.
Whether baked or fried, the comforting taste of these pirozhki is sure to please any crowd, making them a beloved staple in Russian cuisine. Be sure to set your cooking timer to ensure perfectly baked results every time!