Pirozhki
Description
This recipe will not take much time. The name of the pies is most likely related to their filling—namely, chicken and eggs. Such pies are quite easy to make if you are comfortable working with yeast dough. And if your journey as a cook is only just beginning, in my recipe you will find a detailed step-by-step description of every step. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making pies.
- 2
Step 2
Knead the dough. Crumble the fresh compressed yeast into a bowl.
- 3
Step 3
Pour warm milk and melted butter, add salt and sugar.
- 4
Step 4
Add the egg to the bowl and mix in these ingredients.
- 5
Step 5
Gradually add the sifted flour.
- 6
Step 6
Knead an elastic, soft dough that does not stick to your hands. Cover the dough with plastic wrap or a towel and place it in a warm spot.
- 7
Step 7
In one to one and a half hours, the dough will have risen in volume and you can start baking the pies.
- 8
Step 8
While the dough rises, prepare the filling. I boiled the chicken ahead of time and minced it in a blender. You can do this in a meat grinder.
- 9
Step 9
Finely chop the onion and fry it in a skillet with sunflower oil. Hard-boil the eggs, cool them, and peel. Grate the eggs. Add the fried onion and eggs to the filling.
- 10
Step 10
Season the filling with salt and pepper, then mix.
- 11
Step 11
Optionally, add chopped fresh herbs.
- 12
Step 12
Remove the dough from the bowl and knead it lightly. Divide into balls weighing approximately 50–60 grams.
- 13
Step 13
Roll each ball into a flat disk and place the filling in the centre of each one.
- 14
Step 14
Pinch together the edges of the flatbread to form a pasty.
- 15
Step 15
Place the pies in a baking dish.
- 16
Step 16
Cover with plastic wrap and let stand at room temperature for 25–30 minutes. Then brush with egg.
- 17
Step 17
Bake the pirozhki in an oven preheated to 175–180°C for 25–30 minutes. Baking time depends on your oven.
- 18
Step 18
The “Chicken Ryaba” patties are ready.