Ingredients Jump to Instructions ↓

  1. 2 1/2 t dried yeast Pinch of sugar

  2. 5 tbsp warm water

  3. 2 1/2 oz butter

  4. 1 lb flour Pinch of salt

  5. 8 tbsp milk

  6. 2 eggs FILLING:

  7. 8 oz rasha (buckwheat groats)

  8. 1 medium onion

  9. 1/4 lb fresh mushrooms

  10. 1 hard-boiled egg

Instructions Jump to Ingredients ↑

  1. Method : DOUGH: Dissolve the yeast and a pinch of sugar in the warm water. Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm place.Pour into a bowl, mix in the softened butter, sifted flour and salt, the milk and the beaten eggs, and knead into a smooth dough. Leave to rise until it has doubled in volume.Knead again and roll out. Cut out in small circles: you will be folding these in half to enclose the filling in a semi-circle or canoe shape. Brush the inner edges with a little milk to help them seal firmly. Then either brush the piroshki with egg and bake in a moderate to hot oven for about 10 minutes, until golden brown: or fry them, uncoated, in deep fat. FILLING: Cook the kasha in salted water for about 15 minutes until soft but not mushy. Drain well and combine with chopped hard-boiled egg, chopped fried onions, and chopped mushrooms saute'ed in butter. Add seasoning and herbs to taste. Allow the mixture to cool thoroughly in the refrigerator and add little pieces of very cold butter. Use immediately.


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