Piroshki are small pastries originating from Russia that are eaten
usually with chicken or beef broth, although they are also very good on their own.
Delicious. With the impressive exodus of Russian Jews who have emigrated
These pastas have become increasingly popular in America and Israel in recent years.
more popular and make an excellent starter or canapé, traditionally
Made with a yeast-based dough, they can also be made with
High-quality ready-made puff pastry. The filling may vary.
meat, fish, mushrooms, cheese, spinach or any desired combination.
Ingredients
1 1/2 cups sifted flour
1/4 teaspoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon of pepper (optional)
1/2 cup cold vegetable shortening
1 egg
1/4 cup of cold water
Preparation
The dry ingredients are sifted, and the vegetable fat is added.
Add the pieces, the egg, and gradually add the water; knead very well until you have a
The dough is soft and rolled out on a floured board.
For pirogen, 13 cm squares are cut, and for piroshki, 8 cm squares or circles.
cms, the desired filling is placed in the center, the edges are pressed and
They are glazed with melted fat or with egg yolk dissolved in a little of
water, the triangles or half-moons are placed on a greased tray and
Bake at 375º for 25 minutes, until golden brown, then as I said before,
They are served with chicken broth as a complement to meats or snacks.
Mushroom filling
1/2 kilo of sliced mushrooms
3/4 cup chopped onion
3 tablespoons of butter
2 cooked egg yolks
3 tablespoons of sour cream
4 tablespoons of breadcrumbs
1 1/2 teaspoons of salt
pinch of paprika
Sauté the onion and mushrooms in butter, then add the
Cooked and chopped egg yolks are mixed with the rest of the ingredients
The piroshki are filled and baked in the oven for about half an hour until
They brown. They are served with dairy foods.
Chicken liver filling
1/2 cup finely chopped onion
1/2 cup chopped mushrooms
6 tablespoons of chicken fat
1/4 kilo of roasted chicken livers
2 tablespoons of chopped parsley
1 1/2 teaspoons of salt
1/4 teaspoon of pepper
Sauté the onion and mushrooms in half the fat, then fry them.
The livers in the remaining fat, everything is chopped very finely until it is
A smooth mixture is added, along with parsley, salt, and pepper.
They fill the pirogen and bake them in the oven at 350º until golden brown. .
They are served with chicken broth or with meats.
Extracted from Ojel Shelanu
Hello! I wanted to let you know that the recipe you published looks more like creplaj than pirozki... Creplaj are boiled, while pirozki are fried. Both versions can be filled with sweet fillings... You can use jams or sweets. Of course, if you use jam fillings, once the creplaj are boiled in water with a few drops of parve oil, they shouldn't be eaten with broth—neither chicken nor meat broth. They are eaten as desserts, either covered with the same jam used for the filling or with whipped cream. It's important to pay attention to the type of dough. That is, if they will be used with meat dishes, the dough should be from the first recipe, and if they will be used with dairy dishes, the dough should be parve or dairy-based.
Each pirozki is called a pirozok, and once prepared, it's fried in hot oil. It's a food that can be stored for a couple of days. In all cases, vegetable shortening can be replaced with oil. For sweet fillings, a very small amount of sugar can be added to the dough. Enjoy!
B"H
Thank you so much! If you have any recipes you'd like us to publish, please send them to me!
Greetings,
Rabbi Tuvia.
But that's not a piroshki, that's a vareniki or pelmeni.