How To make Pyrizhky(Baked Turnovers)
2 1/2 c Unbleached All-Purpose Flour
1/4 lb Butter
1 Stick
1/2 c Sour Cream
3 lg Egg Yolks
1/2 ts Salt
1 lg Egg White :
Beaten With A
-Little Water For Glazing 1/2 c Coarse Sugar Crystals
-(Optional)
Combine the flour and cold butter in a processor or cut the butter with a pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and process or knead lightly until the dough forms a ball. Cut in half, wrapping each have in plastic wrap, refrigerate for at least 2 hours or overnight. Roll out half the dough on a lightly floured work surface, to about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine glass. Place a spoonful of the
filling on one side of each round, fold the top over, brush with a little of the egg glaze and seal with a fork or pastry cutter for a fancy edge. Place each turnover on a lightly greased or non-stick baking sheet and brush with the glaze then sprinkle with the sugar crystals. Bake in a preheated 375 Degree F. oven for about 20 minutes. Cool on wire racks. NOTE: This is a short dough so a non-stick baking sheet would be the best. If it is not available, brush as little grease on the sheet as possible using a pastry brush or new paint brush.
How To make Pyrizhky(Baked Turnovers)'s Videos
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Easy Russian recipe
full recipe is here
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Pyrizhky Baked Turnovers - Kitchen Cat
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★ Kitchen Cat ★ Pyrizhky Baked Turnovers Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Sour Cream
3 lg : Egg Yolks
1 lg : Egg White; Beaten With
1/4 lb : Butter; 1 Stick
2 1/2 c : Unbleached All-purpose Flour
1/2 c : Coarse Sugar Crystals;
1/2 ts : Salt
Pirozhki/Piroshki with ground turkey (meat hand pies) #shorts
Since deep-fried food is unhealthy to consume, I have devised a different method of using very little Light Olive oil and steam pirozhki covered at low temperatures. I use the same method to make kotletki.
More detailed recipe for the Baked version:
Use any refrigerated dough can or make your dough. My favorite so far is Annie’s Organic Flaky Biscuits! I love the taste of this dough. It says on the can, “8 Biscuits”. You can make 8 large hand pies or slice biscuits in half and get 16 smaller Pirozhkov as I have done.
Ingredients:
- 1 can Annie’s Organic Flaky Biscuits dough or any
- 1 pound Ground Turkey or any ground meat
- 2 green onions (you can use regular onions, but green onions add more flavor)
- 1 large egg- your favorite spices (I've used 1 Tbsp. Montreal Steak seasoning, 1 tsp. Garlic Powder, and 1 tsp. Paprika)
Instructions:
Mix pirozhki filling ingredients. Slice Biscuits in half. On a lightly floured work surface, roll out each biscuit making about a 5-inch oval. Add a tablespoon of filling in the center and press the pirozhki tightly to close. Heat a skillet with enough Light Olive oil to cover the bottom, until hot. Add pirozhki and do not overcrowd. Turn the heat to low. Cover and steam pirozhki for about 5 minutes; turn to the other side and steam for 3 minutes. You can turn the pirozhki on the sides for a minute or so. Remove and serve. You don't even have to use a paper towel to remove excess oil.
A super simple and extremely delicious snack or a meal!
Cool Cookingz Ep. 4 how to make Pyrizhky
Pyrizhky ukrainian savory pies filled with cabbage and onions
Ingredients:
for dough:
2 cups all purpose flour (plus extra for dusting)
1tsp baking powder
1tsp salt
1 tsp sugar
1/2 cup warm water
1/2 cup sunflower oil
1tbsp yeast
For filling
4 leaves of green cabbage
1 yellow onion
2-3 cloves garlic
tsp salt
1 tbsp pepper
1 tbsp paprika
1 tbsp sunflower oil
1 tbsp butter
How to Make a Russian Hand Pie - Pirozhki Recipe: Inspiring Tastes S1E24
INSPIRING TASTES - EPISODE 24
Pirozhki ????????
Fluffy boat-shaped buns with various fillings are commonly found throughout Russia and other parts of Eastern Europe as a popular street food.
They are extremely versatile and can be sweet or savoury, baked or fried which makes for some fun experimenting in the kitchen. For this recipe I have gone with a classic meat filling and added a few of my own twists.
When filling the dough you want your mixture to be room temperature as if it is still warm you will overproof your dough and if it is too cold it will take too long to proof.
Kathy, this one's for you so I hope you enjoy it!
Enjoy!
Courtland
Inspiring Vacations
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Ingredients:
Dough
500g plain flour
50g unsalted butter, softened
125g sour cream
125ml warm water
2 large eggs
25g caster sugar
7g dried yeast
2 tsp salt
Filling
1 tbsp olive oil
1 brown onion, diced
1 tbsp garlic, minced
1 tsp chilli flakes
500g minced beef
1 tbsp paprika
1 large carrot, grated
½ head savoy cabbage, grated
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
Salt & pepper to taste
2 tbsp sour cream
½ cup mozzarella cheese
1 large egg, beaten for egg wash