Russian Fried Pies with Meat and Rice StuffingOctober 29th, 2011 in Beef, Main Dishes by Julia Volhina
Total cooking time: 1h 30min
Fried pies (piroshki/pyrizhky), resembling individual size fried buns of yeast dough with stuffing, are very popular in all countries of ex-USSR. There are many stuffing variations for these: fruity and sweet or savory.
This is recipe for piroshki with boiled meat and rice stuffing – meat left over after preparing broth or soup is usually used to prepare these. And later fried pies can be served together with that soup or broth.
Piroshki are good choice if you need to take food to-go: they don’t require refrigeration to keep them fresh (for 1-2 days).
- Sunflower oil for frying
Boiled beef prepared from about 1.5lb of raw meat with bones
- 1 big onion
- 1/3 cup of rice
- 1 tablespoon of sunflower oil
- Ground black pepper to taste
- Salt to taste
About 4 cups of all purpose flour
- 1 cup of milk
- 1 pack dry yeast (1/4 oz)
- 1 egg
- 1 teaspoon of sugar
- 2-3 tablespoons of oil
- 1/2 teaspoon of salt
How to prepare, step-by-step:
- Prepare ingredients: boiled meat usually left over from cooking broth or soup will work great for this recipe, just cool it down a bit and clean from bones and veins, tendons, etc before mincing:
I had some stuffing left over from cooking stuffed crepes, so I decided to use it for this recipe, however here is a step-by-step instructions how to prepare stuffing from scratch using ingredients listed under “stuffing” above:
Prepare unsweetened yeast dough using ingredients listed under “dough” above, I like here a short recap, see more detailed recipe here:
For this kind of fried pies you don’t need to wait for dough to rise before assembling them, usually until last pie is assembled – first one is ready to be fried; so slice a piece of freshly made yeast dough with a knife (keep the remaining dough covered with towel to prevent drying):
Form pies (depending on the size of pies you want to get make dough pieces bigger or smaller):
- Repeat for the rest of dough and stuffing, arrange ready pies on a wooden board dusted with a bit of flour:
- When all pies are assembled, warm up skillet with 2-3 tablespoons of oil over moderate heat, and fry couple of pies from one side until golden brown:
- Then flip them to the other side, depending of the size you may want to fry them of thin sides as well:
- Repeat for all pies, once ready replace cooked pies with new ones on the skillet and move cooked ones to a big plate. Serve as an addition to broth or soup or as a separate meal:
SO COOL!! I can’t wait to make some!
Very nice website Julia and a great recipe! I’m from USSR too 🙂 and I also have a blog, it’s mostly about parenting but I also post recipes once in a while. Slyunki tekut 😉
Hey, thank you for stopping by 🙂
They looked great but sadly I couldn’t manage to have the same lovely pirozki like on a picture. I followed the recipe very accurate but still, the result was upsetting :(… I would like to see other reviews. Does anyone else tried to make it by this recipe? Did it work?
If you give me a hint on how exactly yours were different, I may be able to say what went wrong. Sorry that it didn’t work for you 🙁
cannot WAIT to try these out! They look just like the piroshki I had as a child.