Holiday Baking: Piroshki Beef Pastries

Piroshkis as far as the eye can see …

Little balls of doughy sweetness with beef, bacon and potato

Piroshki 1

This recipe is not for the time-poor you. Save it and make on the holidays. It makes heaps and you can freeze them too, for nights when you get home exhausted and too tired to cook.

I love working with dough. I think it’s the Italian in me. For this recipe you start with the dough, as it needs at least an hour, preferably more, for it to rise – like a pizza dough. My kids go crazy for these things!

Ingredients for the dough:

  • 6 cups plain flour
  • I tsp salt
  • 1 packet of dried yeast
  • 1/4 cup caster sugar
  • 2 cups full-cream milk
  • A 250g block of melted butter
  • 2 egg yolks

Method

So, heat the milk up a tad and add in the yeast and sugar. Stir. Add in the butter. In another bowl, add your flour and salt. Add the milk mixture to the flour and add egg yolks too. Mix it all together and knead a bit. Put into an oiled bowl and cover with cling wrap. Set aside.

Piroshki dough

Filling Ingredients:

  • 1 brown onion
  • 2 cloves garlic
  • 3 potatoes
  • 1  bacon rasher
  • 400g beef mince
  • 3 tbsps tomato paste
  • fresh thyme

Method

Fry onion, garlic, bacon, potato until soft, then add beef. Once browned, stir in thyme and paste. Cool.

To finish

Once the dough has risen, roll it out and cut squares. Place filling in centre and then tie at top. Place on baking tray and bake until browned. Enjoy!

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