How to make Russian Pirozkhi with Meat and Cheese filling

 How to make Russian Pirozkhi with Meat and Cheese filling

Ingrediants:

Prepare the dough:

Pakola lukewarm whole milk 1 cup

1 1/2 tablespoons instant yeast

Sugar 1 tbsp

Egg yolk 2

Melted butter cup

All-purpose flour sifted 3 cups

Salt 1 & ½ tsp

2-3 tablespoons of water or as needed

Cooking oil 1 tsp

Prepare the beef and cheese filling:

Cooking oil 3-4 tbsp

1 cup chopped onion

1 tbsp minced garlic

Minced meat 400g

Salt 1 tsp or to taste

Black pepper powder 1 tsp

Chopped dill 2 tbsp

1 cup grated cheddar

1/2 cup grated mozzarella

Cooking oil 1 tsp

Cooking oil for frying

Egg yolk 1

Pakola whole milk 1-2 tbsp

Indications:

Prepare the dough:

In a small jug put the milk, the instant yeast, the sugar and mix well, cover and let it rest for 4-5 minutes.

Add the egg yolks and melted butter, beat well and set aside.

In a bowl put the all-purpose flour, season with salt and mix well.

Gradually add the yeast and egg mixture, mix well and knead until a dough forms.

If necessary, add water and knead the dough again until smooth (4-5 minutes).

Grease with cooking oil, cover and let rise for 1 hour (warm place).

Prepare the beef and cheese filling:

In a pan add cooking oil, onions and mix well.

Add the garlic, mix well and saute until the onions become translucent.

Add the ground beef and mix well until it changes color.

Add salt, black pepper powder and mix well, cover and cook over medium heat for 8-10 minutes, then cook over high heat until dry.

Add the dill and mix well.

Let it cool down.

Add the cheddar, mozzarella, mix well and set aside.

Resume the dough until you get a homogeneous mixture, grease your hands with oil and knead the dough again.

Sprinkle with dry flour, take a small dough (60 g of dough), form a ball, sprinkle with dry flour and roll out with the help of a rolling pin (roll out about 15 cm).

Place the prepared filling in the center (3 tablespoons), wet the edges with water, lift the dough, squeeze the dough to seal the filling inside, then squeeze and seal the edges (makes 12-14).

Cover leave for 10 minutes.

 1: fried piroshki

Heat cooking oil (160 ° C) in a wok and fry on both sides until golden brown.

 2: baked piroshki

Add milk with eggs yalk and mix well.

Apply on piroshki with the help of the brush.

Bake  200 ° C for 20 minutes in oven

Serve with ketchup or garlic mayonnaise sauce!