Meat Piroshki

SERVING SIZE: 10

PREP TIME: 2 hours

COOK TIME: 20 mins

TOTAL TIME: 2 hrs 20 minutes

Ingredients for the dough

• oil for deep frying

• 1 1/3 rd cups warm water

• 1/3 rd cup warm milk

• 1 teaspoon salt

• 1 1/2 tablespoon yeast

• 1 tablespoon sugar

• 1 tablespoon oil

• 
  

• 3 1/2 cups plain flour

• extra flour for dusting

Meat filling ingredients

• 200 grams minced pork

• 2oo grams minced beef

• 1/4 cup oil

• 1 small diced brown onion

• 1/2 cup chopped fresh dill

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon minced garlic

• sour cream to serve with

Method for the filling

Heat oil in a large solid frypan.

Add the onion and cook till soft and brown about 5-18 minutes then add the garlic , cook for 30 seconds

Add the minced meats and cook till browned and all moisture has evaporated

Add the salt, pepper and dill

Cook through for another 5 minutes then set aside to cool

Method for the Dough

In a bowl place the water , milk, salt and oil and stir through, then sprinkle the yeast and sugar on top and set aside for about 10 minutes till it becomes frothy

Add the sifted flour and incorporate it into the yeast mixture

Once mixed thoroughly ,cover and set aside in a warm place for about 1 1/2 to 2 hours till dough has doubled in size

Preparing the Piroshki

Once dough is ready turn onto a floured surface and knead it for about 5 minutes and then roll it out to a thickness of about 3 mms , using a drinking glass cut rounds and place a teaspoon of filling in them and fold them sealing well , once all dough has been used , heat oil in a frypan , when oil bubbles when a piroshki is placed in it , ready to cook, ensure there its enough oil to come halfway up the sides of the piroshki , turning them over when they are a golden brown and place on paper to absorb the oil, delicious served with sour cream , excellent reheated in oven or in microwave