Piroshki Burgers....oh Yeah!!
photo by Gwen M.
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
16 piroshki
- Serves:
- 16
ingredients
-
Dough
- 6 cups plain flour
- 1 tablespoon dry yeast
- 1 tablespoon salt
- 1⁄3 cup sugar
- 2 egg yolks
- 2 cups milk, warmed
- 1 cup melted butter
- 1 egg, beaten lightly
-
Filling
- 1 tablespoon olive oil
- 1 medium brown onion, chopped finely
- 1 garlic clove, crushed
- 1 cup potato, peeled and chopped finely
- 4 slices bacon, rind removed chopped finely (canadian or aussie style)
- 1 lb ground beef
- 1⁄3 cup tomato paste
- 2 teaspoons fresh thyme leaves
- 1 cup shredded cheddar cheese
directions
- 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.
- 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.
- Turn dough onto floured surface;knead until smooth. Divide dough into 16 pieces;press each piece into 12cm round.
- Preheat oven to 180c/350f. Lightly oil two oven trays.
- 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.
- Bake, uncovered, in hot oven about 20-25 minutes or until golden brown.
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Reviews
-
This was fabulous! Using the supercook.com site, I found this recipe on the presumption that I had ground beef in the freezer; however, I did not but I had some beef. I put the rather tough cut of beef in the pressure cooker with some beef broth and cooked it for about an hour. It fell apart and was perfect for a substitute for the ground beef. And as a true Southerner, I decided we needed some gravy for the piroshki. Using the pan I prepared the potato/onion/bacon mixture, I deglazed the pan with a little butter, flour, marsala and added all (about 8 cups) of the beef broth from my "pressure cooker"ed beef and made a kind of thickened au jus for dipping the piroshki. It was an ideal combination!
RECIPE SUBMITTED BY
Hi, I am an American from Texas now living in Australia for the past 5 years. By profession I am a teacher at a local High School here in Adelaide. I have two beautiful daughters and a wonderful husband who all love to cook with me. For fun I enjoy cooking, dining out, going to the beach, swimming, cycling and spending time with my family and friends.
I have enjoyed recipezaar for 5 years now, and plan to put more of my own recipes up at some point. I regularly use recipezaar as a reference for meal ideas and recipes.