Pastry & pies
Piroshki
Fried half-moons of yeasted dough filled with kashkaval, mortadella and ketchup. Eaten hot or cold.
Recipe from Дијана Веселиновска · Etobicoke, ON
- Prep
- 2 hr
- Cook
- 25 min
- Total
- 2 hr 25 min
- Fasting
- Not suitable
Ingredients 14 ingredients
Method
- Dissolve the yeast in 3 tablespoons of warm milk with a little salt and sugar and leave it to activate — a foam should rise on top.
- Whisk the two yolks with a teaspoon of sugar, add the risen yeast, the melted margarine, then the lukewarm milk and the flour.
- Mix with a spoon until bubbles appear on the surface, then carry on by hand. Leave the dough somewhere warm to rise, about an hour, until doubled.
- Mix the filling ingredients in a bowl. The filling should be thick, not runny — too much ketchup soaks the dough and the piroshki burst in the oil.
- Turn the dough onto a floured surface, knead briefly and roll it out to about half a centimetre thick.
- Cut with a glass or a piroshki cutter. Put one large but not overfull spoon of filling on each round, fold into a half-moon and press the edges with a fork.
- Fry in hot oil — as much as you would use for chips — on both sides until browned.
- Lift them onto a rack or paper to drain. Serve hot or cold.
If you cannot find it
Substitutions that work outside Macedonia.
- Mortadella
- Cooked ham, sujuk or smoked chicken, cut into small cubes.
- Kashkaval
- Young gouda or edam — a cheese that melts without running.
- Fresh yeast
- 15 g dried yeast in place of 50 g fresh.
