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  • Russia_Pirozhki - Russian Beef & Mushroom Pie Recipe

PIROZHKI (MINI BEEF & MUSHROOM PIES)

  • Russia_Pirozhki - Russian Beef & Mushroom Pie Recipe

The June 2016 Daring Kitchen challenge, was brought to us by Sara over at Sassy Suppers, and comes all the way from Russia.  We're not visiting Russia on official TheTasteTrail business for a while yet, so this is a nice taster to keep us going whilst we wait.

I knew we were on to a winner when I saw the ingredient list; sour cream in the filling, sour cream in the pastry and lots of meat.  Not sure how authentic the addition of mushrooms is, but I chopped some up and threw them into the mix because ...mushrooms.  I know that the Fins, Estonians, Latvians and Lithuanians are avid foragers so it's feasible that their neighbour Russia is in on it too, well that's my excuse anyway.  

This whole dish had Cosmin's name all over it.  It also had my niece Poppy's name all over it.  No sooner had I finished photographing them than they both came in like a pack of hyenas and scoffed the lot, minus one which I just managed to grab.

Thanks for introducing our clan to Pirozhki Sara, they were yum.

Makes Dulcie's List   Makes Cosmin's List   Makes Poppy's List
Daring-Kitchen-Resized-01.jpg

ingredients

pastry
  •  190g plain flour (6.6oz / 1.5 cups) (all purpose)
  •  1/4 tsp salt
  •  1/4 tsp baking powder
  •  100g butter (3.5oz/7 tbsp) grated and chilled
  •  1 egg yolk beaten
  • 80ml sour cream (1/3 cup)
filling
  •  1 tbsp vegetable oil
  •  1 onion finely chopped
  •  125g chestnut mushrooms very finely chopped
  •  250g minced beef (8.8oz / 1 cup)
  •  1 hardboiled egg, finely chopped
  •  1 tbsp sour cream (4.4oz / 2.5 cups)
  • 1.5 tbsp finely chopped parsley
  • Salt and pepper to taste
to glaze
  •  1 egg beaten

NUTRITIONAL CONTENT PER PORTION

  • Calories | 117
  • Fat | 6.9g

Makes | 20

Prep Time |  25 minutes plus 1 hour chilling

Cooking Time | 25-30 minutes

method

pastry
  1. In a small bowl, mix together the egg yolk and sour cream.
  2. Mix the flour salt and baking powder in a large bowl.  Add the butter and crumble with your fingers until you have a breadcrumb-like consistency.
  3. Make a well in the centre and add the egg and sour cream mix.  Stir until combined and then bring together with your hands until you have a smooth dough.  Don't overwork it, it won't take long.
  4. Wrap  in clingfilm/saran wrap and refrigerate for one hour.
filling
  1. Heat the oil in a frying pan and sauté the onion over medium until translucent.
  2. Stir in the mushrooms, season generously with salt and pepper and cook for a further five minutes.  Transfer to a large chopping board, reserving most of the juices in the pan.
  3. Add the beef to the pan and cook until lightly browned and cooked through.
  4. Transfer the meat to the chopping board together with the parsley and boiled egg and chop with a large knife to incorporate.  Add seasoning to taste.
  5. Transfer to a bowl and leave to cool completely
assembly & cooking
  1. Preheat your oven to 175°c/350°f/gas mark 4, and line a baking tray with baking parchment.
  2. Dust your work surface with flour and roll out the pastry to 1/3cm / 1/8" thickness and cut into rounds with a 10cm / 4" curcle cutter.
  3. Spoon a tablespoon of filling in the centre of each disc.  Using a pastry brush, paint the edges of the discs with water and fold the edges up until they meet in the centre, press together with your fingers to seal.
  4. Glaze with the beaten egg and bake for 25-30 minutes until golden.

 

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