Pirozhki with Eggplant, Mushrooms, and Meat
Description
Homemade baked goods for tea. You can prepare a filling with boiled meat, passing it through a meat grinder and adding fried mushrooms and eggplant with onion. This will be less fatty. But the ground meat version is tastier. Try it, pies made from tender dough with a juicy filling – it's delicious.
Instructions
- 1
Step 1
To make the dough, dissolve the salt and sugar in warm water, add flour mixed with yeast, pour in the oil and knead a soft dough. It will be a bit sticky, but you shouldn’t over‑flour it. I knead the dough in a bread machine. After kneading, let the dough rise until it triples in volume.
- 2
Step 2
While the dough is rising, prepare the filling. Sauté the onion and eggplant in a small amount of oil in a skillet until browned.
- 3
Step 3
Add the mushrooms and fry everything together until the mushrooms are browned.
- 4
Step 4
Add the minced meat and fry until crumbly. Salt and pepper to taste. Pour in half a glass of water and simmer the filling until the liquid evaporates. My filling turned out a bit fatty, so I added half a glass of couscous. Let the filling cool.
- 5
Step 5
The dough has risen, divide it into small balls. Using your hands without a rolling pin, flatten the tender dough into a disc, add the filling, and pinch together a round pastry.
- 6
Step 6
Place the buns with the pinched side down for proofing. Be sure to cover them with a napkin or towel so they don’t get a draft.
- 7
Step 7
Fry the pies in batches in well‑heated oil over medium heat, turning them, until done. Place them in the pan seam‑side down first. Transfer them to paper towels to remove excess oil.
- 8
Step 8
Serve hot - fresh from the oven! However, whether warm or cold, the pastries made from this dough are still delicious!