STREAMING NOW: The Layover

Piroshki Burgers....oh Yeah!!

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 30mins
SERVES:
16
YIELD:
16 piroshki
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: