WEBER BABYQ BAKED PIROSHKI
Seems a lot of interest in Weber BabyQ cooking lately. A lot of us love our camp ovens but with so many fire restrictions especially with summer approaching the Weber BabyQ is the answer for baking and grilling.
I have made piroshki before but have used a different bread this time. Your favourite bread would be fine. When I first made these may years ago I used an enriched bread and still tend to favour that.
Not traditional but my version and a family favourite.
Filling make and cool:
1 large onion
500g minced beef makes approx 50 depending on your sizing.
(750g meat if you dont want left over dough would make approx 70)
2 Tablespoons Milk
1 Tablespoon Soy Sauce
2 teaspoons worchestershire sauce (or chilli to taste)
1 Tablespoon flour or gravox
Brown onion, then meat. Add sauces and/or herbs and milk, then sprinkle flour or gravox over and mix. Reduce so that the meat has just a small amount of gravy. Too much liquid will cause splitting when baking.
3 1/2 cups warm water
1/4 cup Olive Oil
1 beaten egg
1 Tablespoon dry yeast
1 Tablespoon salt
8 cups plain flour
1 Cup skim milk powder (optional)
Topping: 2nd beaten egg and sesame seeds
Mix liquids with egg, yeast and salt then add flour, it will be a sticky dough.
Leave two hours, can be used then but firms up for easier handling if left to chill preferably overnight. I didnt wait when making the youtube.
Sprinkle on some flour and with floury hands pluck out about a tablespoon of dough and flatten in your palm.
Put a heaped teaspoon of filling in the centre and pinch up and around it.
Put pinched side down on a tray and leave for 30 minutes.
Brush with another beaten egg and sprinkle on sesame seeds if you have them.
Heat Weber BabyQ to 200C - I put foil then trivet and left the piroshki on baking paper on a tin tray. Could be done onto a pizza stone.
Cook checking at 10 minutes could take 15 or more till tops start to brown and bottoms are not over cooked.
I had bread dough over and made a cheesy plaited loaf with it.
I love having Onion Marmalade in the fridge when I go camping and yesterday made it in my slow cooker some for the first time.
I simply put all the ingredients in the slow cooker put it on high for about 8 hours with a tea towel under the lid then on auto overnight. It could have been reduced down slightly more but I find they seem to thicken once chilled so I left it.
8 large onions sliced
1 Tablespoon each of cumin seeds, coriander seeds and salt.
2 1/2 cups of Brown Sugar
3 cups of Cider Vinegar.