Petersburg Pyrozhki Recipe

Petersburg Pyrozhki, a beloved Russian delicacy, has a rich history that reflects the cultural tapestry of Eastern Europe. Originating from Saint Petersburg, these savory pastries have been an essential part of Russian cuisine for centuries. Historically, pyrozhki were often prepared for festive occasions and family gatherings, embodying the warm hospitality and culinary traditions of Russian households.

History of Petersburg Pyrozhki

Petersburg Pyrozhki can be traced back to the 18th century when they became popular in the bustling streets and markets of Saint Petersburg. At the time, the city was a melting pot of cultures and culinary influences, and these pastries quickly became a staple in both royal banquets and everyday meals. Traditionally, pyrozhki are filled with a variety of ingredients, reflecting the diverse agricultural produce of Russia, including beef, cabbage, potatoes, and more.

Ingredients

• Flour - 4 cups
• Yeast - 1 tablespoon
• Sugar - 2 tablespoons
• Milk - 1 1/2 cups
• Egg - 2 eggs (one for the dough and one for egg wash)
• Salt - 1 teaspoon
• Butter - 4 tablespoons, melted
• Ground Beef - 1 pound
• Onion - 1 large, finely chopped
• Black Pepper - 1 teaspoon
• Cabbage - 1/2 head, shredded
• Potatoes - 3 medium, boiled and mashed
• Vegetable Oil - 2 tablespoons

Preparation Steps

Preparing the Dough

1. In a large mixing bowl, combine the flour, yeast, and sugar.
2. Warm the milk to a lukewarm temperature and add it to the dry ingredients.
3. Add one egg, salt, and melted butter to the mixture.
4. Knead the mixture until a soft dough forms. Cover it with a towel and let it rise for about an hour until it doubles in size.

Preparing the Filling

1. In a skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the ground beef and cook until it's browned, seasoning with salt and black pepper.
4. Mix in the shredded cabbage and continue to cook for a few minutes, making sure all ingredients are well combined.
5. In a separate pot, boil the potatoes until tender. Once cooked, mash them and mix them into the meat and cabbage filling.

Assembling the Pyrozhki

1. Preheat the oven to 375°F (190°C).
2. Once the dough has risen, punch it down and divide it into small balls.
3. Roll each ball into an oval shape and place a spoonful of the filling in the center.
4. Fold the dough over the filling, pinching the edges to seal the pyrozhki.
5. Place them seam side down on a baking sheet lined with parchment paper.
6. Brush with the beaten egg to give them a golden finish.
7. Bake in the oven for 20-25 minutes or until golden brown. Refer to your cooking timer to track time.

Enjoying Petersburg Pyrozhki

Petersburg Pyrozhki are best enjoyed warm, straight from the oven. They pair wonderfully with a side of sour cream or a fresh garden salad. For an authentic Russian dining experience, enjoy them with a cup of tea or a glass of kvass, a traditional fermented beverage. These pastries also make for an excellent snack, lunch, or accompaniment to soups and stews.