PIROZHKI
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp caster sugar
- 1 tsp easy-blend dried yeast
- 1 oz/2 Tbsp butter softened
- 1 egg (beaten, plus a little extra)
- 6 Tbsp warm milk or more
- For the filling
- 1 small onion (finely chopped)
- 6 oz minced chicken
- 1 Tbsp sunflower oi
- 5 Tbsp chicken stock
- 2 Tbsp chopped fresh parsley
- Pinch of grated nutmeg
- Salt and freshly ground black pepper
Instructions
- 1
Sift the flour, salt and sugar into a large bowl. Stir in the dried yeast, then make a well in the center
- 2
Add the butter, egg and milk and mix to a soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth,elastic and no longer sticky to your hands. Add more milk if the dough is still too dry
- 3
Put the dough in a clean bowl, cover with plastic wrap and lave in a warm pace to rise for 1 hour, or until the dough has doubled in size
- 4
Meanwhile, fry the onion and chicken in the oil for 10 minutes. Add the stock and simmer for 5 minutes. Stir in the parsley, nutmeg and salt and pepper. Leave to cool
- 5
Preheat the oven to 425 F. Knead the dough, then roll out until 1/8" thick. Stamp out rounds with a 3" cutter
- 6
Brush the edges with beaten egg. Put a little filling in the middle, then press the edges together. I used fork to imprint some patterns at the edge (it's optional). Leave to rise on oiled baking sheets, covered with oiled plastic wrap, for 15 minutes. Brush with a little egg. Bake for 5 minutes, then for 10 minutes at 375 F until well risen