Tuesday, December 14, 2010


This morning while I was making some piroshki the mailman delivered the Artisan Bread in 5 Minutes a day.  I have done a lot of cooking from the Healthy Book in 5 Minutes a day and enjoyed using it enough to get the origianal Book.
I was told many years ago by a Russian workmate how to make these and she invited all her work mates to call in and sample them.  She also made an excellent cheesecake but I never was given that recipe.  She fried hers but I couldnt seem to get the frying temperatures right.  Years later in the Womens Weekly I saw a recipe which baked them and I have made them that way ever since.  I have never used a recipe but what I do equates to a rich bread dough.  About four cups of flour, l tablespoon yeast, couple of tablespoons of oil, l egg, l cup milk powder, garlic powder, salt. I mix it up with 1 1/2 - 2 cups of warm not hot water and it comes to a soft scone like consistency.  I let it prove over night (usually at room temperature, but this lot rose quickly and I then put it in the refrigerator till the morning).  I make up 500g beef mince, frying an onion, adding a pinch of sugar, some cummin, worchester sauce, soy sauce about half a cup of water or milk and enough gravox powder (you could sprinkle on some flour before adding the water if you dont have gravox) to make a very stiff gravy.  This is then refrigerated also over night.  If you make it too saucy it will split out the dough.

I pluck out about l tablespoon of dough, flatten it in my palm and put l teaspoon of the meat mixture in the centre pinching it up into a ball shape and then putting to rise for about 30 minutes.  I then heat the oven to 180C give the proshki an egg wash and sprinkle on some sesame seeds.  They brown in about 10-15 minutes.  I have baked them successfully in a camp oven while camping.  When at home if frozen once they have cooled off they reconstitute very well in the microwave and my family love them as "after a swim snacks".  They can be made bigger but especially around Christmas time when there is so much to choose from I find this size perfect. Other fillings can be used.

 I ended up with 50.

I though I should add a link to the wholemeal campoven Youtube I made some time ago.


  1. OH my gosh...look at those gorgeous breads. How in the world did you make them all the same size?

    My husband would just love these!

  2. Easy Michelle I must have made thousands over the years. Say a golf ball size piece of dough and a heaped teaspoon of filling. I keep my filling pretty simple but for those who like spicy food a chili/mexican type mince would go fine. I get my chili kick by dipping in sweet chili sauce others go for the more traditional aussie way of tomato sauce and others soy sauce they adapt to all. :)

  3. Wow, these look great. Piroski, knish, same thing. I admire your handwork, wish I could have one right now!

    Send warm thoughts up here! It's cold in NE TN, and it shouldn't be!!!