Pirogi Russian Stuffed Hand Pies

If you ever wanted to try Russian cuisine than homemade pirogi or stuffed hand pies should be number one on your list. In this recipe you will find three different fillings I used for my pies. You can also improvise and make them using any filling of your choice from savoury to sweet variations.

The original recipe contains eggs and dairy. You can also try my vegan version of these pies.

My Recipe

Prep Time: 2 hrs
Cook Time: 17 mins
Makes : 15

Ingredients

    For The Dairy-Free Dough:
  • 1/3 cup luke warm soy milk
  • 1 tablespoon dry yeast
  • 1 teaspoon raw brown sugar
  • 600 g all-purpose flour, sifted
  • 250 ml luke warm water
  • 3 tablespoons extra-virgin olive oil
  • pinch of salt
  • For the Dairy-Dough:
  • 1/3 cup luke warm full cream milk
  • 1 tablespoon dry yeast
  • 1 teaspoon raw brown sugar
  • 600 g all-purpose flour, sifted
  • 250 ml luke warm kefir or probiotic drink
  • 2 eggs
  • 3 tablespoons extra-virgin olive oil
  • pinch of salt
  • For the Filling:
  • 1/4 white cabbage, chopped
  • 1 tablespoon olive oil
  • 3 hard boiled eggs, chopped
  • 150 g firm tofu, grated
  • 1 tablespoon butter (use dairy-free, if vegan)
  • 1 1/2 cups finely chopped green onions
  • 2 tablespoons melted dairy-free butter, for brushing
  • 1 egg yolk, for brushing

Method

  1. Dairy-free version. Make the dough. In a jar combine warm milk with yeast and sugar. Set aside for 10 minutes to activate the yeast.
  2. Place flour in a large mixing bowl. Make a well in the centre, then pour in the yeast mixture, warm water and oil, add pinch of salt. Slowly combine, gradually bringing more of the flour into the center until dough forms. Knead for 10 minutes into a ball forms. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
  3. Dairy version. To make the dough in a jar combine warm milk with yeast and sugar. Set aside for 10 minutes to activate the yeast.
  4. Place flour in a large mixing bowl. Make a well in the center, then pour in the yeast mixture, warm kefir/probiotic drink and oil, add eggs and pinch of salt. Slowly combine, gradually bringing more of the flour into the center until dough forms. Knead for 10 minutes into a ball. The dough should come out slightly sticky, use oily hands to knead it. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
  5. While the dough is rising make the filling. For the cabbage filling heat oil in a pot add in cabbage and a splash of water, season to taste. Cover the pot and cook for 20-25 minutes stirring occasionally until the cabbage is soft and cooked through.
  6. In a frying pan melt butter and add green onions. Cook for 5 minutes or until slightly fried. Divide fried onions between two bowls. Add grated tofu to one bowl and mix to combine. Add eggs into another bowl and mix until combined.
  7. Preheat oven to 180°C and line a baking tray with parchment paper. Divide the dough into 15 equal balls and roll out each ball into a rough circle, about 5 cm thick. Place 2 tablespoons of each filling in the center of each dough circle and bring the edges together to form a pie, pinching the tops to seal. You can also create any shape you want, I made mine into triangles.
  8. Arrange the pies on the prepared baking tray and brush tops with melted butter/egg yolk. Bake for 17 minutes or until golden brown. Serve warm or at room temperature and enjoy!

Nutrition Facts

Per serving: 115 KCALS | 6.6G FAT | 1.8G SAT FAT | 11.1G CARBS | 2G SUGAR | 1.2G FIBRE | 4G PROTEIN

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