Pirozhki with zucchini and ground meat
Description
By adding baking powder to the yeast dough, the pies turn out light as a feather and stay soft for a long time—though they never sit around for long. You can use any minced filling, but not too fatty, and for the zucchini it’s best to choose a young one. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make pies with zucchini and ground meat.
- 2
Step 2
Pour warm water into a bowl, crumble the yeast, add sugar and salt, and stir until dissolved.
- 3
Step 3
Pour the vegetable oil into a bowl, crack in the eggs, and mix until smooth and even.
- 4
Step 4
Mix the flour with the baking powder and gradually add it to the bowl, working the dough. Knead the dough for 10 minutes, shape it into a ball, and place it in a deep bowl greased with vegetable oil.
- 5
Step 5
Cover the bowl with the dough and place it in a warm place for 50–60 minutes to rise.
- 6
Step 6
Place the minced meat, finely chopped onion and dill in a bowl.
- 7
Step 7
Peel the zucchini and, if there are seeds, grate it on a medium grater. Season everything with salt and pepper and mix well.
- 8
Step 8
Pour vegetable oil into a skillet and heat over medium heat. Add the ground meat and fry for 20 minutes, stirring. The meat should cook through and the liquid should evaporate. Remove the skillet from the heat and let the filling cool.
- 9
Step 9
Divide the risen dough into equal parts and shape them into balls. Cover the dough and leave it for 10-15 minutes to rise. Roll each one into a flatbread and spread out the filling.
- 10
Step 10
Shape the pies and place them on a baking sheet greased with vegetable oil, seam side down. Cover the baking sheet and let them rise for 10 minutes. Brush the tops of the pies with egg and bake in a hot oven at 180 degrees for 20–25 minutes, until done. Remove the baked pies, brush with vegetable oil, cover, and let stand for 10 minutes.
- 11
Step 11
Remove from the oven and serve warm or cooled.