Pirozhki

I can provide you with a recipe for making pirozhki, which are delicious filled buns typical of Russian cuisine. Naturally, I will also suggest an Italian alternative for the filling, in case you want to try something different.

Ingredients for the dough:

• 500 g of flour
• 250 ml of warm milk
• 100 g of butter (or oil if you prefer a lighter option)
• 1 egg
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 7 g of active dry yeast or 25 g of fresh yeast

Ingredients for the traditional filling:

• 300 g of ground meat (beef, pork, or a mix of the two)
• 1 medium onion, finely chopped
• Salt and pepper to taste
• Aromatic herbs to taste (parsley, dill, etc.)

Italian alternative for the filling:

• 300 g of ricotta
• 100 g of boiled and squeezed spinach
• 50 g of grated Parmesan cheese
• Nutmeg to taste
• Salt and pepper to taste

Preparation

1. Prepare the dough: in a large bowl, mix the flour with the salt and sugar. In another bowl, dissolve the yeast in warm milk and let it activate for a few minutes. Then, combine the milk with yeast to the flour, add the egg and the soft butter or oil. Knead until you have a smooth and elastic dough. Let it rise covered in a warm place until it doubles in volume (about 1-2 hours).

2. In the meantime, prepare the filling: in a pan, sauté the chopped onion until it becomes transparent. Add the ground meat, season with salt and pepper, and cook until the meat is browned. If you’re using the Italian filling, mix the ricotta with the spinach, Parmesan, salt, pepper, and nutmeg in a bowl.

3. Once the dough has risen, divide the dough into walnut-sized balls (or larger if you prefer bigger pirozhki). Roll each ball into a disc and place a spoonful of filling in the center.

4. Close the pirozhko by pinching the edges together or folding them over so that the filling is completely sealed inside.

5. Arrange the pirozhki on a baking tray lined with parchment paper, leaving some space between them. Let them rise for another 30 minutes.

6. Preheat the oven to 180 °C. Brush the surface of the pirozhki with some milk or a beaten egg to give them a beautiful golden shine.

7. Bake the pirozhki in the oven for about 20-25 minutes or until golden brown.

Interesting Facts

Pirozhki are traditionally enjoyed hot and can be served as an appetizer or as a main dish. In Russia, pirozhki are often filled with a variety of fillings, including meat, vegetables, rice, hard-boiled eggs, and even fruit for sweet versions. The Italian version of the filling I have proposed is inspired by the flavors of ricotta and spinach, very common in the preparations of ravioli or tortelli.