Romanov Piroshki

Method6 steps · about 1 hr 15 min

1. 1

   Step 1: To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions (3) until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat.

   Uses 2 tablespoons vegetable oil · 3 onions, chopped · 2 tablespoons vegetable oil · 1 ½ pounds lean ground beef

2. 2

   Step 2: Place beef, sauteed onions, salt (1 teaspoon) and pepper in a blender and blend on high for 5 to 7 seconds; set aside.

   Uses 1 teaspoon salt · ⅛ teaspoon ground black pepper · cooked beef and sautéed onions

3. 3

   Step 3: To Make Dough: In a medium bowl, combine flour (2 cups), salt (⅛ teaspoon) and egg (1) and mix well. Stir in water (½ cup), a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.

   Uses 2 cups all-purpose flour · ⅛ teaspoon salt · 1 egg, beaten · ½ cup cold water, or as needed

4. 4

   Step 4: Preheat oven to 400 degrees F (200 degrees C).

5. 5

   Step 5: Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork.

   Uses meat filling · dough circles · a little water for sealing

6. 6

   Step 6: Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.

   Bake piroshki · 30 minUses filled piroshki · melted butter, as needed for brushing