• Prep Time 2 hours
  • Baking Time 22 minutes
  • Makes 16
  • Freezing Excellent
  • Baked Piroshki
    Baked Piroshki

Ready.
Set.
Make.

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Ingredients

  • Dough:
  • 1 tsp sugar
  • 1 1/4 cups warm water
  • 2 1/4 tsp active dry yeast
  • 1/4 cup Vegetable oil
  • 1 1/2 tsp salt
  • 1 egg
  • 3 1/2 - 4 cups Robin Hood® Organic All Purpose Flour
  • Filling:
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 small head of cabbage, shredded (about 6 cups/ 1.5L)
  • 2 carrots, peeled and shredded
  • 1 1/2 tsp paprika
  • 1-2 tbsp sugar, optional
  • Salt and pepper to taste
  • Topping:
  • 1 egg, beaten
  • Sesame seeds, optional

Serving Size: 16

Next

Directions

Serving Size: 16

  • Dough: In large bowl of electric mixer, dissolve sugar in warm water and sprinkle with yeast. Let stand 10 minutes until frothy. Beat in oil, salt, egg and 2 cups (500mL) flour. Beat on high speed until a loose dough forms and continue adding additional flour until it forms a ball. Remove to floured surface and knead until smooth, elastic, and no longer sticky. Place in greased bowl, cover with plastic wrap and tea towel and let rise in warm place, 1 hour or until doubled.
  • Filling: Melt butter in large skillet. Add onions and cook until soft. Add remaining ingredients and cook uncovered over medium high heat until softened and wilted, stirring occasionally, about 10 minutes. Add some water if mixture sticks. Cool. Makes approximately 4 cups (1L).
  • Line 2 baking sheets with parchment paper.
  • Punch down dough and divide into 16 pieces. Working with one piece at a time, roll each piece on a well-floured surface into a circle, about 4"- 5" (10cm – 13cm) wide. Place about 2 tbsp (30mL) filling in centre and pinch edges together at top to form an oval. Place seam side up on prepared baking sheets. Cover with tea towel and let rise 20 minutes. Preheat oven to 350°F (180°C).
  • Topping: Brush with beaten egg and sprinkle with sesame seeds if using.
  • Bake in preheated oven, 20-22 minutes or until golden. Serve hot or cold.
Finish

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