Piroshki
Pinch sugar 5 T Warm water 2 1/2 oz Butter 1 lb Flour Pinch salt 8 T Milk 2 Eggs
Ingredients
- 21/2 oz butter
- 1lbflour
- 2eggs
- 1tsp oil or butter
- 8ozminced beef / veal / chicken
- 1medium onion
- 1/4lbfresh mushrooms
- 1hard-boiled egg
Directions
- 1
DOUGH----------------------------------- 2 1/2 t Dried yeast Pinch sugar 5 T Warm water 2 1/2 oz Butter 1 lb Flour Pinch salt 8 T Milk 2 Egg
- 2
Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm place
- 3
Pour into a bowl, mix in the softened butter, sifted flour and salt, the milk and the beaten eggs, and knead into a smooth dough
- 4
Leave to rise until it has doubled in volume
- 5
Knead again and roll out
- 6
Cut out in small circles: you will be folding these in half to enclose the filling in a semi-circle or canoe shape
- 7
Brush the inner edges with a little milk to help them seal firmly
- 8
Then either brush the piroshki with egg and bake in a moderate to hot oven for about 10 minutes, until golden brown: or fry them, uncoated,