Beef & Potato Piroshki Recipe

Beef & Potato Piroshki Recipe

The BEST homemade beef and potato Piroshki Recipe. soft and airy dough.They’re made with a fluffy yeast dough filled with a beef, mashed potato filling These are great deep fried or baked, too! If you’ve never had piroshki before, you’re missing out on the most delicious treat you must try!

Beef & Potato Piroshki Recipe

For Dough:

• 1/2 cup whole milk
• 1/2 cup water
• 1 tablespoon dry active yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 large egg
• 3 cups all purpose flour
  For Meat Filling:
• 1 pound ground beef
• 1/2 large onion diced
• 1/2 teaspoon Allspice
• 1/2 teaspoon crushed red pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh chopped parsley
  For Potato Filling:
• 1 lbs yellow or golden potatoes
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 large onion, diced
• 2 green onions, diced; green parts only
• 1/4 cup fresh chopped parsley
• 1 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon curry
• 1/2 teaspoon crushed red pepper
  For Frying:
• 4 cups vegetable oil

1. Heat the milk, water in the microwave until it’s between 120F and 130F . Whisk in the dry yeast and then let the mixture stand for 5 minutes.
2. In a large mixing bowl, combine the egg, salt, and sugar. Whisk for a minute until the egg is well beaten. Pour in the milk and water and yeast next, then mix again.
3. Gradually begin adding in the flour Once a dough ball forms, transfer the dough onto a well-floured surface. Knead the dough for 4 to 5 minutes, adding in small amounts of flour as needed, until a smooth, soft and elastic dough forms.
   4.Place the dough into a large bowl, cover it with a clean towel, and allow the
   dough to proof until doubled in size; about 1 hour 30minutes .

For beef the Filling:

1. prepare the filling. Preheat a large frying over medium-high heat, add a splash of oil and fry the ground and onion beef for 8 minutes, breaking it up into small pieces. Let the meat cool until just warm.
2. In a large bowl combine all of the filling ingredients: fried beef, onion fresh chopped parsley and seasonings. Use your hands to knead the ingredients together to form a uniform mixture.

Making potato Filling:

1. Peel and cube the potatoes, then place into a large pot and fill it with water. Season the potatoes with salt, then bring to a boil. Cook the potatoes for 18 minutes, until they’re fork tender.
2. Drain the potatoes and add in the butter and Mash the potatoes into a smooth but slightly dry puree. Next, preheat a large frying pan over medium heat and add a few tablespoons of butter, the diced onion and Sauté for 9 minutes, until the onion is tender.
3. Once the potatoes have cooled to room temperature, finish making the filling. Combine the potatoes, the onion and fresh chopped parsley and green onions, in a large mixing bowl. add salt and pepper, curry, crushed red pepper then using a large spoon, combine everything together, forming a uniform filling.

Shaping the Piroshki:

1. Lightly flour your work surface and turn out the proofed dough. Punch it down lightly, then use a knife to divide the dough into 30 pieces.
2. For each piroshok, roll a ball of dough into a 6-inch circle. Top with a generous amount of filling, about 1/3 to ½ cup.
3. Bring the dough up and over the filling, pinching it together at the top, then pinch it down the sides. Make sure none of the filling gets on the seams! Go over the seam a few times to ensure the filling is well sealed. Turn the piroshki over seam side down and gently flatten them.

Deep-Frying Instructions:

1. Begin preheating your frying oil when you start shaping the piroshki. Fill a deep pan or pot with of oil and heat over medium heat to 300F/149C.
2. Fry 4 piroshki at a time. Carefully slip them into the hot oil, seam side down first. Fry them for 4 to 5 minutes per side, turning once the first side is a rich golden-brown color.
3. Remove the fried piroshki onto a wire rack to cool. Allow the piroshki to cool for 5 minutes enjoy.