Taylor's Piroshki Recipe
These are authentic Russian piroshki filled with ground beef and onion, seasoned with dill weed and deep fried. You could also add a little cheese in the filling as you are making them. They also may be baked.
I will have to try it again and make some alterations to perfect this recipe. I have a severe gluten allergy, so I used King Arthur GF flour for the base, which may have accounted for some of the texture issues--(yeast doesn't work as well with gluten-less flour). Usually this brand of flour can be subbed for anything and you can't really tell a difference. I heavily seasoned the meat and added sour cream and shredded cheddar after reading other reviews that the meat was somewhat dry and bland. I think this filling tasted very good, but I think it would have been a much better texture if you put it through a fine meat grinder to get rid of the 'graininess' that ground beef has and make it more like a mincemeat or ravioli filling. My dough rose a little, but didn't get the extreme fluffiness that I think it should have had. I used rapid rise yeast and let it rise over an hour. It had the texture more like a dense biscuit wrapper than a fluffy bun like I remember piroshki having. I fried some and baked
These were Awesome! I added cooked shredded potatoes, matchstick carrots, garlic powder & beef broth. I also baked these instead of frying. Everyone loved them! The dough was amazing, I plan to use the dough for other fillings too. Thanks for the great recipe!
You can also make these with (inside of them) : Mashed potatoes, Cabbage, Apples, Cherries, Hard boiled egg... I'm sure you can make anything you want inside of them, the sweet ones are amazing.
This recipe is best using the time-honored tradition of using roasted beef and then grinding it in a hand-cranked meat grinder. Totally old-fashioned, yes, but it yields unmatched richness. (Ground meat lends a much harsher and hollow flavor) (Trust me, I've eaten these for 40+ years). Ironically, though, if you want to cut time on making the dough- frozen Bridgefield bread loaves, thawed and rolled out, yields virtually the same taste as far as the bread is concerned.