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I tasted these Russian ‘pastries’ for first time at the Adelaide market. Deep-fried and filled with mixtures of beef, cabbage, cheese and dill leaves, these yeast-based rolls are great with soups or salad, or as snacks with drinks. You can also bake them.
Sauté the beef in a non-stick frying pan, until coloured. Add the onion and sauté until softened. Season and add the dill. Cool before using. (At this stage a cup of blanched, shredded cabbage could be added or a cup of shredded tasty cheese.)
To prepare the dough, dissolve the yeast in the warm water. Stand in a warm place until frothy. Heat the milk until warm. Gently whisk in the eggs, oil, sugar and salt. Stir in the yeast.
Place the flour in a large mixing bowl. Gradually stir in the milk mixture. This can be done in an electric mixer with a dough hook. Mix well.
Turn onto a lightly floured board and knead until the mixture forms a ball.
Place in a bowl and cover with plastic film. Allow to rise in a warm place, until doubled in size, about 45 minutes.
Remove the dough and place on a lightly floured board. Pinch off golf-ball pieces of dough and pat out into 10cm rounds. Place 2 heaped tablespoons of the meat into the centre of each disc. Fold the dough over and pinch the edges to seal. Roll lightly into a balls, place on a baking paper-lined baking tray and lightly pat the tops. Stand for about 10 minutes.
Either, cook the balls in batches in a deep fryer until golden, draining on paper towels, or, bake in a preheated oven at 220°C for 15 minutes. Piroshki can be prepared ahead and reheated in the oven or microwave. Makes 12.
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