Tuesday, December 14, 2010

CAROLYN'S BAKED PARTY PIROSHKI


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.


5 comments:

  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!

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  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. :)

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  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!!!

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