Pirozhki

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Line a baking tray with parchment. In a mixing bowl, combine the flour, yeast, salt, and sugar. In a second bowl, whisk together the lukewarm milk, melted butter, and egg.

2. 2

   Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth, elastic, and only slightly tacky. If the dough sticks badly, dust with a very small amount of flour rather than adding a lot; a softer dough gives lighter pirozhki.

3. 3

   Cover the dough and let it rest for 20 minutes in a warm place. This short rise is enough for small baked pirozhki and keeps the recipe within the time limit.

4. 4

   While the dough rests, heat the oil and butter in a frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened but not browned. Add the minced beef, breaking it up well, and cook until no longer pink. Stir in the cabbage, salt, and black pepper, then cook for 6-8 minutes until the cabbage is tender and the pan looks fairly dry. A dry filling is important so the buns do not split. Spread the filling on a plate to cool quickly.

5. 5

   Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten each into a circle about 10-11 cm wide, keeping the centre slightly thicker than the edges so the filling stays enclosed.

6. 6

   Place an equal portion of cooled filling in the centre of each dough circle. Pinch the edges firmly to seal, then set the buns seam-side down on the tray. Leave a little space between them. If a seam does not hold, pinch again; good sealing prevents leaks during baking.

7. 7

   Whisk the egg yolk with the milk and brush the tops of the pirozhki. Let them stand for 10 minutes for a brief final proof; they should look slightly puffed.

8. 8

   Bake for 15-17 minutes until deeply golden brown and cooked through. The buns should feel light for their size, and the bottoms should be lightly browned. Cool for 5 minutes before serving so the filling settles and the crumb finishes setting.

Nutrition per serving

Notes

• •For a more traditional mixed filling, you can replace half the beef with minced pork if desired.
• •Finely shred the cabbage and cook off excess moisture thoroughly; wet filling is the main cause of soggy or burst pirozhki.
• •These are best warm, served with tea or a spoonful of sour cream on the side.
• •If you want a softer crust, cover the hot baked pirozhki loosely with a clean towel for the first few minutes after baking.

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