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Russian Piroshki (Meat Hand Pies)

Russian Piroshki (Meat Hand Pies)
Perfect for picnics, potlucks and dinners at home, these Russian piroshki (meat hand pies) are made of tender and soft dough, filled with simple meat and rice mixture and fried till crisp golden perfection!
Yield 12 pirashkis
2

Reviews

Ingredients

Dough

  • 4 cups (500g) all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 teaspoon table salt
  • 1/3 cup (80ml) vegetable or canola oil
  • 1 cup (240ml) warm water (120-130°F)

Filling

  • 1 tablespoon olive oil
  • 1 pound (454g) lean ground beef
  • 2-3 garlic cloves (pressed)
  • 1 teaspoon table salt
  • 1 cup cooked rice
  • Vegegable oil for frying

Instructions

  • To make the dough, in a large mixing bowl, combine flour, yeast and salt. Whisk together.
  • Add vegetable oil and water and mix to combine ingredients using a wooden spoon or dough whisk. Knead until dough is smooth and elastic. (If dough is too dry, add more water a tablespoon at a time until dough is smooth and soft. If the dough is too wet, add more flour, a tablespoon at a time until dough is smooth and soft.)
  • Coat the dough with a little bit of vegetable oil and place it back in the bowl. Cover with damp kitchen towel and place it in a warm place to rise, for about 30-60 minutes.
  • Prepare the filling. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add the meat, garlic and salt. Cook the meat, breaking it apart with a wooden spoon, until cooked through. Transfer into a large bowl and mix it with rice.
  • Once the dough is doubled in size, take it out onto a lightly floured surface and knead into a smooth ball, 1-2 minutes. Lightly flatten the dough ball into a disk, and divide into 12 equal parts as you slice a pizza. Roll each piece into a smooth ball.
  • 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 flat side.
  • Once all the hand pies are formed, heat 1-inch oil in a large skillet, or Dutch oven. (Tip: You don’t need a thermometer to fry these savory hand pies. Simply drop the end of a wooden spoon into heated oil, and if it’s bubbling up around the wood, that means the oil is ready for frying!)
  • 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. Remove into a bowl, lined with paper towel to absorb excess oil. Continue with the remaining batches.
  • Serve piroshki warm or at room temperature.

Notes

As an alternative to frying, you can bake these at 350°F for 20-25 minutes.
Recipe by Sweet & Savory by Shinee.

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Review & Comments

Barbel Grant | Reply

I use Glass Noodles instead of Rice, taste very good

Timothy Bosnyak | Reply

5 stars
I love them but I make the filling with diced onion and brown shredded cabbage. No rice though,
This dough is delicious!

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Connie | Reply

Any ideas for vegetarian fillings?

Red Star Yeast | Reply

Hi Connie,
I would recommend experimenting with some of your favorites.
Happy baking!
Carol

Vernona Elms | Reply

My favorite filling is sautéed mushrooms and onions, along with dill, added to the rice. I bake them instead of frying them.

Lynda | Reply

I make similar. But I add shredded cabbage to the filling.baked a nd frozen too

Matt Krachunis | Reply

5 stars
I made these today! Turned out perfect. Changed one thing to the dough- added 1/2 tsp of sugar to foam the yeast. Also- added onion and cheese to the meat. It was my very first time trying them, and they turned out great. you can mess around with the sizes and see which size you like best. Put in a little more filling than you would think, they puff up nice.

Barb | Reply

The traditional ones I use to eat as a kid had beef and cheese no rice. I like onion too. Can you tell me what cheese you added and whether chunks or shredded? Or dare I say sliced?

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