Kaleenka Piroshky
Delight your taste buds with the rich, homemade flavors of Kaleenka Piroshky, a traditional Russian hand pie that combines a soft, pillowy dough with a savory ground beef filling. This recipe begins with a perfectly tender yeast dough, prepared from scratch using warm milk and a touch of melted butter for richness. Inside, a flavorful blend of browned ground beef, sautéed onions, fresh dill, and garlic creates a hearty, aromatic filling. Each piroshky is folded and sealed by hand before being brushed with an egg wash for a beautifully golden crust. Baked to perfection in just 25 minutes, these delectable pastries are perfect as a comforting snack, appetizer, or meal on the go. Whether served warm or at room temperature, Kaleenka Piroshky is a crowd-pleasing treat that celebrates the art of Eastern European baking.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.25 cups Warm milk
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Unsalted butter, melted
- 1 Egg
- 1 pound Ground beef
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 2 tablespoons Fresh dill, chopped
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the warm milk, yeast, and granulated sugar. Let sit for 5-7 minutes until frothy.
Add melted butter, egg, and salt to the yeast mixture, mixing well.
Gradually incorporate the flour one cup at a time, mixing after each addition, until a soft dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Heat the vegetable oil in a skillet over medium heat.
Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
Add ground beef to the skillet, breaking it up with a spoon, and cook until fully browned, about 8-10 minutes.
Stir in the dill, ground black pepper, and salt to taste. Remove the filling from heat and allow it to cool.
Once the dough has risen, punch it down and divide it into 10 equal portions.
Roll out each portion into a roughly 6-inch circle on a floured surface.
Place about 2-3 tablespoons of the cooled filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal.
Place the piroshky on a parchment-lined baking sheet, seam side down. Brush the tops with the beaten egg for a golden crust.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
Let the piroshky cool for 5 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 46.0 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 602 mg | 46% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 2576 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
