Piroshki

Ingredients

Instructions

1. 1

   Preheat the oven to 210°C. Lightly grease a baking tray. Finely dice the onion, chop the dill, melt the butter for the dough, and warm the milk so it feels just lukewarm, not hot; overly hot milk can weaken the yeast.

2. 2

   Make the dough: in a bowl, combine the strong white flour, instant yeast, fine salt, and sugar. Add the warm milk, egg, and melted butter, then mix until a shaggy dough forms. Knead for 6-8 minutes until smooth and elastic; it should be soft but only slightly tacky. Cover and let it rest for 10 minutes to relax, which makes shaping easier even without a long rise.

3. 3

   While the dough rests, make the filling. Heat the butter in a frying pan over medium heat and cook the onion for 4-5 minutes until softened and lightly golden. Add the ground beef, breaking it up well, and cook for 5-6 minutes until no pink remains and the moisture has mostly evaporated. Season with the salt and black pepper. Stir in the dill and sour cream, cook for 30 seconds just to combine, then remove from the heat. The filling should be moist, not wet; if it looks loose, cook 1 minute longer.

4. 4

   Turn the dough onto a lightly floured surface and divide it into 4 equal pieces. Roll each piece into a round about 11-12 cm across, keeping the centre slightly thicker than the edges so the buns do not split.

5. 5

   Divide the beef filling among the dough rounds, placing it in the centre. Fold each round over into a half-moon, press out any trapped air, and pinch the edges firmly closed. For extra security, crimp or twist the seam. Place seam-side down on the prepared tray.

6. 6

   Whisk the egg yolk with the milk and brush the tops of the piroshki. Bake for 14-16 minutes until deep golden brown and the buns sound lightly hollow when tapped. If one leaks slightly, that is fine, but the seams should remain mostly closed.

7. 7

   Let the piroshki rest for 5 minutes before serving so the filling settles and the crumb finishes setting. Serve warm.

Nutrition per serving

Notes

• •For the best texture within the 45-minute limit, this recipe uses instant yeast and a short rest rather than a full proof; the buns will still be soft and flavorful, just slightly less airy than long-risen versions.
• •If you prefer a juicier filling, add 1-2 teaspoons of water to the beef while cooking, but make sure the mixture is no longer wet before filling the dough.
• •These pair well with extra sour cream, a cucumber salad, or clear broth.
• •Seal the edges very firmly; any fat or moisture on the rim of the dough can prevent a good seal, so keep the border clean when filling.

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