Piroshki Burgers....oh Yeah!!

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“These are delicious and different, and they actually freeze really well for an easy meal later. When freezing these, I freeze them after they've already been baked and cooled, then I just pop them in the microwave for a couple of minutes until reheated. You could also try other fillings, I like to also add a couple of shakes of Italian seasoning to the filling while cooking. They are a favorite in my house, I hope you like them too.”
1hr 30mins
16 piroshki

Ingredients Nutrition


  1. Combine flour, yeast, salt and sugar in large bowl. Make a well in the centre; using hand, mix in egg yolks, milk and butter until mixture is soft and elastic. Scrape down sides of bowl, cover; stand in warm place about 1 hour or until dough doubles in size.
  2. Meanwhile make the filling. Heat oil in large frying pan; cook onion, garlic, potato and bacon, stirring, until potato softens. Add beef; cook, stirring, until changed in colour. Stir in paste and thyme. cool 10 minutes before filling.
  3. Turn dough onto floured surface;knead until smooth. Divide dough into 16 pieces;press each piece into 12cm round.
  4. Preheat oven to 180c/350f. Lightly oil two oven trays.
  5. Place rounded tablespoon of the filling in centre of each round and a pinch of chedder cheese (optional); gather edges, pinch firmly to enclose filling. Place piroshki, pinched-side down, on prepared trays; brush with egg. Stand, uncovered, in warm place 15 minutes.
  6. Bake, uncovered, in hot oven about 20-25 minutes or until golden brown.

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