Pirozhki Inferno

About Pirozhki Inferno

Pirozhki, a popular pastry in Eastern European cuisine, has a rich history dating back to the times of Kievan Rus. Originally served as a staple during festive gatherings, these delicious filled pastries have evolved with countless variations. The Pirozhki Inferno, a spicy twist on the classic, combines traditional techniques with bold flavors to create a dish that is both nostalgic and exhilarating. Known for its fiery filling, this version pays homage to the spicy palate of modern culinary adventurers.

Ingredients

• Flour - 500g
• Milk - 250ml
• Sugar - 1 tbsp
• Salt - 1 tsp
• Yeast - 2 1/4 tsp
• Butter - 50g, melted
• Egg - 1, beaten
• Ground beef - 500g
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Cayenne pepper - 1 tsp
• Paprika - 2 tsp
• Chilli flakes - 1 tsp
• Tomato paste - 2 tbsp
• Olive oil - 2 tbsp
• Cheddar cheese - 100g, grated
• Baking powder - 1 tsp

Preparation

In a large bowl, combine the flour, sugar, salt, and yeast. Heat the milk until warm to the touch. Gradually add the warm milk, butter, and beaten egg to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.

Filling Preparation

In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic, sautéing until fragrant and translucent. Add the ground beef and cook until browned. Stir in the cayenne pepper, paprika, and chilli flakes, adjusting to taste. Mix in the tomato paste and cook for an additional 5 minutes. Finally, add the grated cheddar cheese, stirring until melted. Set the filling aside to cool.

Assembly and Cooking

Once the dough has risen, punch it down to release the air and divide it into equal pieces, about the size of a golf ball. Roll each piece into a circle, about 5mm thick. Place a tablespoon of the spicy beef filling in the center of each circle. Fold over and pinch the edges together to seal, creating a semi-circular shape. Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper. Arrange the pirozhki on the tray and let them rest for an additional 20 minutes. Brush the tops with some beaten egg for a glossy finish. Bake for 20-25 minutes or until golden brown. Use a cooking timer to prevent overbaking.

Enjoying Pirozhki Inferno

The Pirozhki Inferno is best enjoyed hot, straight from the oven. Pair it with a cool milk or calming beverage to contrast the heat. These pastries make for an exciting appetizer or a fiery main course. Customize the spice level according to your taste preferences, and experience the perfect blend of tradition and adventure in every bite.