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Russia, Europe

Pirozhki (Russian Fried Meat Buns)

Soft, golden yeast buns stuffed with juicy beef and onion and pan-fried until crisp outside: the beloved Russian snack from every grandmother's kitchen and street kiosk.

ServingsServes 2
Total cooking time55 min
Rising+ 1 h 10 min
DifficultyMedium
About servingsHot oil can cause serious burns. Use a heavy, stable pan, never fill it more than a third, and keep a lid nearby: if oil catches fire, turn off the heat and cover the pan; never use water.

Method

  1. Warm the milk in a small pot over low heat for about , only to body temperature (37 °C): it should feel barely warm on your wrist. Hotter milk kills the yeast. Pour it into a large bowl, stir in the sugar and yeast and leave for 5 minutes until a little foam appears.

    Add in this stepMilk 120 mlSugar 1½ tspInstant dried yeast 1 tsp

    low heat

  2. Add the flour, salt and oil and stir into a shaggy dough, then knead on the worktop for , until smooth, elastic and only slightly tacky. Resist adding much extra flour: a soft dough gives soft pirozhki.

    Add in this stepPlain flour 200 gSalt (dough) ½ tspSunflower oil (dough) 4 tsp

  3. Put the dough back in the bowl, cover with a damp tea towel or cling film and leave somewhere warm for , until doubled in size. A finger pressed into it should leave a dent that slowly springs back.

  4. Meanwhile, make the filling. Heat the oil in a 20 cm frying pan over medium heat and cook the onion for until soft and golden. Add the beef and cook for , breaking it into small crumbs with a spatula, until no pink remains. Season with salt and pepper, add the water so the filling stays juicy, stir in the dill, then spread on a plate to cool completely. Warm filling makes the dough tear.

    Add in this stepSunflower oil (filling) 1 tbspOnion, finely chopped 1Minced beef (or half beef, half pork) 160 gSalt (filling) ½ tspBlack pepper to tasteWater 2 tbspFresh dill, chopped 2 tsp

    medium heat

  5. Knock the air out of the dough and divide it into 6 pc equal pieces (about 55 g each). Flatten each with oiled hands into a 10 cm round, put a heaped tablespoon of filling in the centre, bring the edges up and pinch them firmly shut. Lay seam side down and press lightly into an oval about 2.5 cm thick. Cover and rest for .

  6. Pour the oil into a 20 cm heavy frying pan, about 1 cm deep, and heat over medium-high heat for to 170 °C. Without a thermometer, drop in a pea-sized piece of dough: it should sizzle and rise to the top straight away. Keep children and pets away and never let water near the hot oil.

    Add in this stepSunflower oil (for frying) 320 ml

    medium-high heat

  7. Slide the pirozhki in seam side down, laying each one away from you to avoid splashes. Don't crowd the pan; fry in 2 batches. Cook on medium heat for per side, until deep golden, turning gently with a spatula and tongs. Drain on kitchen paper and serve warm.

    medium heat

Cook's tip

If the outside browns before the inside is cooked, the oil is too hot: lower the heat slightly. If they soak up oil and look pale, it is too cold. Pirozhki reheat well in a dry pan with a lid over low heat, and freeze for up to a month.

Cooking it at camp

Make and fry the pirozhki at home and pack them in a paper-lined box; at camp, warm them in a covered pan or wrapped in foil at the edge of the grill for 8 to 10 minutes. Deep-frying on a camp burner is unstable and not safe.