- Prep Time 0:45
- Cook Time 0:18
- 4 Comments
If you think about it, piroshkis are the original Hot Pocket. Warm, savory filling inside a crisp, flaky dough, they are the ultimate portable meal. I make these on the mini side, which makes them a great appetizer, but feel free to increase the size and serve them as a unique vegetarian main dish. Other great fillings would be ground beef and onions (the classic meat piroshki), mashed potatoes and onions (another Old Country classic) or a more modern mushrooms/goat cheese/herbs combination.
- 1 stick (1/2 cup) unsalted butter, chilled and cut into small cubes $1
- 2 cups all-purpose flour, plus more for rolling Pantry
- salt Pantry
- 1/4 cup sour cream 1.50 for 8 oz.
- 2 tbsp extra virgin olive oil, plus more for greasing pan Pantry
- 1 medium onion, diced $0.50
- 3 cloves garlic, chopped Pantry
- 1/2 head cabbage, cored and chopped finely $1.50 for a head
- 2 tart apples (Granny Smiths work well), peeled and diced finely $1
- 4 scallions, chopped $1 for a bunch
- 1 handful fresh flat-leaf parsley, chopped finely $1 for a bunch
- 2-3 sprigs fresh dill, chopped $1 for a bunch
- pepper to taste Pantry
- dash of balsamic vinegar Pantry
- 1 egg $1.50 for 12
Total Cost of Ingredients $10
Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside.
In a mixing bowl or food processor, combine butter, flour and a generous pinch of salt. Cut together until mixture resembles small peas. Add sour cream and stir to combine a sticky dough. If dough is a little dry, add 1-2 tbsp ice water. Cover dough and refrigerate until ready to use.
Heat olive oil in a large frying pan over medium heat. Add onion and cook just until translucent, 1-2 minutes. Add garlic and cook for another minute.
Lower heat to medium and stir in cabbage, apples and herbs and cook for 12-14 minutes, or until cabbage and apples have completely softened. Season with salt and pepper to taste and stir in a dash of balsamic vinegar. Cook for 1 more minute, then remove from heat and transfer to a clean plate and allow to rest until cool enough to touch.
While cabbage mixture cools, roll dough out on a lightly floured surface until it is about 1/8” thick. Use a floured 4” cookie cutter, cup or bowl (I used a plastic food container, which worked well) to cut the dough into circles. Re-roll scraps and continue cutting until all dough has been used up. You should have 14-16 circles.
Beat the egg with 1/8 cup water to make an egg wash. Use a pastry brush to brush the edge of a dough circle with the egg wash. Place about 2 1/2 tbsp of the apple-cabbage mixture on one half of the dough circle. Fold the other half over and press gently (but firmly) along the edges of the circle to seal it, forming a half-moon. Use the back of a fork to create a scalloped edge along the seal. Transfer to the prepared baking sheet. Repeat with remaining dough circles. You might have a bit of leftover filling. Just eat it—it’s delicious.
Brush the tops of the piroshkis with the egg wash and bake for 15-20 minutes, or until golden brown. Serve warm.
Makes 14-16 smallish piroshkis.
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What They're Saying
Sarah, on Apr 25, 07:46 PM, wrote:
This solved my craving for Russian food. I had a bit of a time with them the first time (and a ton of stuffing left), but they’re fabulous none-the-less. My little hometown was predominantly Dukavor, and I haven’t been able to find Piroshkis anywhere where I currently am. Thanks for the taste of home!
They’re also fabulous with peas.
Elephantschild, on Nov 17, 09:20 PM, wrote:
Took a while to make and the dough was really dry, but in the end it was delicious. Is it blasphemous to add bacon? If so, it’s worth it. Mmm.
Dentists Kitchener, on Sep 29, 11:45 AM, wrote:
I enjoy reading all your articles. This is worth it to read.
white screen, on Mar 9, 07:11 PM, wrote:
Great! I love it for breakfast!