Ingredients
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The Dough:
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4 cups all purpose flour
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1 1/2 tsp baking yeast
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1/2 tsp Salt
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1/3 cup Vegetable Oil
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1 cup warm water
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The Filling:
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1 lb ground beef
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1 tbsp Olive Oil
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3 cloves of garlic
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1 tsp Salt
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1 cup cooked rice
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frying oil
Directions
Pirozhki are a Russian popular go-to dessert, comfort food, and street food, as they are very easy to come by in the stores and to prepare. Just choose the filling and place it into the rolled-out dough. Pirozhki are usually baked, but in the eastern part of Russia, they are more often fried. Take some pirozhki with you on a hike, you will appreciate the boost of energy and the tasty experience!
Preparation:
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To make the dough, in a large mixing bowl, combine the flour, yeast, and salt.
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Add the vegetable oil and water and mix until smooth. (If dough is too dry, add more water a little bit at a time until dough smooth and soft. Also, if the dough is too wet, add a little bit more flour.)
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Coat the dough with a little bit of vegetable oil and place it back in the bowl. Cover with a damp kitchen towel and place it in a warm place to rise, for about 30-60 minutes.
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Meanwhile, prepare the filling. Heat the olive oil in a large skillet or Dutch oven over a medium-high heat.
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Add the meat, garlic, and salt. Cook the meat, breaking it apart with a wooden spoon, until cooked through. Transfer to a large bowl and mix it with the rice.
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Once the dough is doubled in size, put it onto a lightly floured surface and knead into a smooth ball, 1-2 minutes. Lightly flatten the dough ball into a disk, and divide it into 12 equal parts as you would slice a pizza. Roll each piece into a smooth ball.
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To make the hand pies, take a piece of dough and flatten it with your hands. Put the filling in the center and fold the dough in half. Pinch the edges of the dough to seal, creating a half-moon. Then gently flatten it between your palms, making sure the sealed crimps are on the flat side.
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Once all the hand pies are formed, heat 1-inch oil in a large skillet or Dutch oven.
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To cook the hand pies, drop 4 hand pies in the hot oil and cook until golden brown, 3-4 minutes. Flip and cook until it’s nice and golden. Transfer to a bowl lined with a paper towel to absorb the excess oil. Continue with the remaining batch.
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Serve pirozhki warm or at room temperature.
