Recipes
Russia Ingredients (25 Servings)
Yeast dough:
- 250 ml milk
- 300 g wheat flour
- 1 packet yeast (7 g)
- ½ level teaspoon sugar
- 2 tablespoons rapeseed oil
Filling:
- 250 g sauerkraut (drained)
- 80 g onions, finely diced
- 150 g carrots, grated
- 2 tablespoons rapeseed oil
- Freshly ground pepper
Nutritional values (per serving)
Directions
Warm the milk. Mix the flour and yeast carefully then add the warm milk and other ingredients and knead with a kitchen mixer (using the kneading attachments), first briefly at the lowest speed, then for about five minutes at the fastest speed, to produce a smooth dough. Cover the dough and leave in a warm place to rise.
Sauté the onions gently in the oil, add the grated carrot and sauté a little longer. Mix in the sauerkraut and fry for about ten minutes, stirring repeatedly. Allow to cool. Roll out the dough on a well-floured work
surface to a thickness of approx. 2 mm. Using a 10 cm Ø round cutter, cut out about 25 circles. Place 2 teaspoons of filling in the middle of each pastry round. Close the edges of each pastry round over the filling, leaving a small opening at the top. Cover a baking tray with baking paper. Place the piroschki on the baking tray, coat them with a little oil and bake in a pre-heated oven (top and bottom heating, approx. 180 °C;
hot air circulation, approx. 160 °C) for about 20 minutes.
Nutrition Tips
Piroschki are small, filled pastry parcels made of yeast dough, puff pastry or pasta dough, which are commonly found in Eastern European cuisine. They are very popular as starters, main dishes or as snacks, and are often served on special feast days.