14 December 2012,22:28 by

Posted in

Rate this Article:

 Print Hits: 3,327


Serves :

Preparation Time :
1 hour 20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Sift the flour, salt and sugar into a large bowl. Stir in the dried yeast, and then make a well in the centre.
  • Add the butter, egg and milk and mix to soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth and elastic.
  • Put the dough in a clean bowl.
  • Cover with clear film and leave in a warm place to rise for 1 hour, or until the dough has doubled in size.
  • Meanwhile, fry the onion and chicken in the oil for 10 minutes. Add the sunk and simmer for 5 minutes.
  • Stir in the parsley, nutmeg and salt and pepper. Leave to cool.
  • Preheat the oven to 220°C / 425°F (Gas 7, Knead the dough, and then roll out until 3 mm / 1/8 in thick. Stamp out rounds with a 7.5 cm / 3 in cutter.
  • Brush the edges with beaten egg. Put a little filling in the middle, and then press the edges together.
  • Leave to rise on oiled baking sheets, covered with oiled clear film, for 15 minutes. Brush with a little more egg. Bake for 5 minutes, then for 10 minutes at 190°C / 375°F / Gas 5,until well risen.


  • 250 grams white flour / maida
  • ½ teaspoon salt
  • 1 teaspoon caster sugar
  • 1 teaspoon easy-blend dried yeast
  • 50 grams butter, softened
  • 1 egg, beaten, plus a little extra
  • 100 ml warm milk

For the filling

  • 1 small onion, finely chopped
  • 175 grams  minced chicken
  • 1 tablespoon Cooking oil
  • 5 tablespoons chicken stork
  • 2 tablespoons chopped fresh parsley
  • Pinch of grated nutmeg
  • Salt and freshly ground black pepper

11 comments for “Pirozhki”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA