Ural'skiy Pirozhok
Ural'skiy Pirozhok, a delightful pastry hailing from the Ural region of Russia, has been a staple comfort food for generations. Traditionally served during festivities and family gatherings, this savory pie combines a rich filling with a buttery crust, offering a perfect bite every time. The pirozhok is versatile, making it an ideal snack, appetizer, or main meal, depending on its size and filling. While there are many regional variations, the essence of Ural'skiy Pirozhok remains the same: a heartfelt dish that carries the aroma of home.
Ingredients
- Flour - 500g
- Butter - 200g
- Milk - 250ml
- Yeast - 7g
- Sugar - 1 tbsp
- Salt - 1 tsp
- Egg - 1
- Beef - 300g, minced
- Cabbage - 200g, shredded
- Onion - 1, finely chopped
- Potato - 1, diced
- Black pepper - to taste
- Chicken broth - 100ml
- Cooking oil - 2 tbsp
Preparation
Step 1: Prepare the Dough
Start by activating the yeast. Warm the milk slightly and mix it with the sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until it becomes frothy. In a large bowl, combine the flour and salt. Add the frothy milk mixture and the beaten egg. Melt the butter and incorporate it into the dough. Knead until smooth, then cover and let it rise in a warm place for about an hour.
Step 2: Prepare the Filling
In a skillet, heat cooking oil over medium-high heat. Add the onion and sauté until translucent. Stir in the minced beef and cook until browned. Add the shredded cabbage, diced potato, and sauté for another 5 minutes. Season with salt and pepper. Pour in the chicken broth, reduce the heat, and let it simmer until the liquid is absorbed and the filling is cooked through. Let the filling cool.
Assembly and Cooking
Step 3: Assemble the Pirozhok
Preheat your oven to 180ºC (356ºF). Punch down the risen dough and roll it out on a floured surface to about a quarter-inch thickness. Cut out circles using a cookie cutter or a glass. Place a spoonful of the cooled filling in the center of each circle. Fold over the edges and pinch them together to seal the pirozhok. Place them seam-side down on a baking sheet lined with parchment paper.
Step 4: Bake the Pirozhok
Brush the top of each pirozhok with the remaining beaten egg for a golden sheen. Place the tray in the oven and bake for about 25-30 minutes or until the crust is golden brown. For precise timing, refer to your cooking timer.
Serving Suggestions
Ural'skiy Pirozhok is best enjoyed warm, freshly baked from the oven. Serve them with a side of sour cream or a light salad for a balanced meal. Whether enjoyed at a picnic, or as a quick snack, they promise comfort with every bite. Pairing them with a traditional Russian kvass or a cup of strong black tea enhances the culinary experience.