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Piroshki (Russian hand pies)

 Piroshki (Russian hand pies)

  • 2h 15m prep
  • 30m cook
  • makes 16
  • “My Estonian grandfather came to Australia with nothing after WWII and worked as a chef in the Bonegilla Migrant Camp. His love of cooking took him to Parliament House where he cooked for the late prime minister Bob Hawke. His piroshki were a family favourite.” – Nicole Baumann, NSW

    Allergens: Recipe may contain gluten, wheat, yeast, milk and lactose.

    16 Ingredients

    • 1 tbsp olive oil
    • 10g butter
    • 1 brown onion, finely chopped
    • 2 garlic cloves, crushed
    • 300g beef mince
    • 2 cups shredded savoy cabbage
    • 1 small carrot, peeled, coarsely grated
    • 2 tbsp finely chopped fresh dill leaves
    • 1 tsp MasterFoods® Paprika Ground
    • 2 tsp Coles Italian Red Wine Vinegar
    • Vegetable oil, to deep-fry
    • DOUGH

    • 450g (3 cups) plain flour
    • 1 tsp salt
    • 2 tsp (7g sachet) dried yeast
    • 310ml (11/4 cups) warm water
    • 1 1/2 tbsp vegetable oil

    3 Method Steps

    • To make the dough, combine the floursalt and yeast in a large bowl. Make a well in the centre. Pour in the water and vegetable oil. Stir until just combined. Turn the dough onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly oiled bowl. Cover with a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size. Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Return the dough to the bowl. Cover and set aside in a warm, draught-free place for 30 minutes to prove.
    • Meanwhile, heat the olive oil and butter in a large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3-4 minutes or until onion softens. Add the beef and cook, breaking up any lumps with a wooden spoon, for 2-3 minutes or until beef is browned. Add cabbage and carrot. Cook, stirring, for 2-3 minutes or until cabbage wilts. Add dillpaprika and vinegar. Cook for 2 minutes. Season well. Transfer to a large bowl and set aside to cool completely.
    • Turn dough onto a lightly floured surface. Knead for 1 minute or until smooth. Shape into a 30cm-long log. Cut log into 16 equal portions. Working with 4 portions at a time (cover remaining portions with a clean tea towel), roll each portion out to a 12cm disc. Spoon 2 tablespoonfuls of beef mixture onto 1 half of each disc. Fold over dough to enclose filling, pinching edge to seal. Repeat with remaining dough and beef mixture. 4 Add vegetable oil to a wok or large saucepan to come halfway up side of pan. Heat over medium-high heat. Deep-fry the piroshki, in batches, turning, for 2-3 minutes or until puffed and golden. Use a slotted spoon to transfer to a tray lined with paper towel to drain then serve.


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