Piroshki with Minced Meat

Ingredients

For the dough:

• 1 packet dry yeast
• 150 g lukewarm water
• 150 g lukewarm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter (lukewarm)
• 1 egg
• 600 g all-purpose flour

For the filling:

• 250 g minced meat
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 ripe tomatoes, finely chopped
• Salt
• Pepper
• Sweet paprika
• Cinnamon
• 60 g water
• Olive oil

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Instructions

To prepare the dough:

1. In a large bowl, mix all the ingredients except the flour using a whisk until well combined.
2. Gradually add the flour while kneading until the dough becomes smooth and soft, just barely not sticking to your hands. Adjust the flour as needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, about 25–30 g each. Flatten them into thin disks with your hands, approximately the size of a small plate.

To prepare the filling:

1. Heat olive oil in a pot and sauté the onion and garlic until soft.
2. Add the minced meat and sauté until browned.
3. Stir in the tomatoes, water, salt, pepper, paprika, and cinnamon. Cook over medium heat for 30–35 minutes, until the meat is tender and the liquid is absorbed.
4. Remove from heat and let the filling cool for 10 minutes.

To assemble the piroshki:

1. Place 1 tablespoon of filling in the center of each dough disk.
2. Fold the edges of the dough over the filling and seal them tightly along the seam to prevent them from opening during frying.

To fry the piroshki:

1. Heat plenty of olive oil in a deep pot until a small piece of dough rises to the surface when added.
2. Fry 5–6 piroshki at a time for 2–3 minutes on each side, until golden brown.

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Crispy on the outside, soft on the inside, and packed with savory goodness, these piroshki are a satisfying treat. Perfect as a snack, appetizer, or meal, they’re a comforting dish that everyone will enjoy!

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