Pirozhki is a Russian cuisine dish. They are made from dough and various fillings. As a rule, yeast dough is used, but sometimes it is flaky. Fillings are made from fruit, meat, vegetables, eggs, cereals, herbs. Pies can be served as a main course or for dessert. They come in different shapes and sizes and are baked or fried in fat. Pies with the same filling can taste completely different depending on how they were prepared.
It is necessary
- For the test:
- - flour 800 g;
- - granulated sugar 50 g;
- - margarine 20 g;
- - salt 10 g;
- - dry yeast 15 g;
- - water 350 ml.
- For filling:
- - potatoes 800 g;
- - onions 100 g;
- - vegetable oil 20 g;
- - salt 5 g.
Instructions
Step 1
First you need to prepare the yeast, for this you need to carefully dissolve it in warm water (30-35 degrees Celsius), adding 40 g of sugar.
Step 2
Combine flour, salt, warm water, prepared yeast. Grind softened margarine with sugar. Mix everything gently and knead the dough. It doesn't have to be very cool.
Step 3
The dough should ferment for 30 minutes at a temperature of 30-40 degrees Celsius (depending on which yeast is used in its preparation). Then do the kneading. Then leave the dough to ferment again for 30-40 minutes at the same temperature.
Step 4
To prepare the filling, peel and boil the potatoes, dry them. It must be wiped while still hot. Peel the onion, cut into small cubes and sauté. Mix and salt the potatoes and onions.
Step 5
The dough must be carefully molded, giving it the shape of a tourniquet. Then, balls weighing about 60 grams must be separated from it. This is a ball of dough with a diameter of about 4-5 cm. It should be rolled up and left to proof for 5 minutes. Then knead and lay out the finished minced meat. Tightly join the edges of the patties and put on a baking sheet with the seam down. Products should be spaced at a temperature of 30-35 degrees Celsius for 10-15 minutes. Then they should be greased with an egg and baked for 10 minutes at a temperature of 230-240 degrees Celsius until tender.
