These have been a staple in my family for decades, my mother tells me stories of how she used to wake up smelling the wafting familiar perfume of Peirogi in the mornings, which of course meant my grandmother had to wake up at the crack of dawn to make them. Alas my friends there in lies the beauty of the Russian women. They do that kind of thing.
I have to be honest, this skipped my generation, by that I mean my mother never made them so I don't have this memory in my bank but I do want to bring it back...the tradition I mean.
So here is my recipe for Russian Peirogi, as always, Russia is vast and so are the methods of each recipe.
To begin at the beginning one must make the fillings.
These can be as varied as runny, oozing cherry compote or cabbage or in my case mash potato and mince meat.
The first filling was beef mince around 500g (please buy organic and free range, I hope I don't have to explain why) and fry off with and onion, then season with salt, pepper maybe some worcestershire sauce, ground coriander and any spices you love.
Mash the potatoes after boiling with half a cup of milk to 4 potatoes, add 60g of butter also and season with salt and pepper.
Leave both to cool.
Here is your list of ingredients for the dough mixture
- 2 CUPS OF MILK (WARM)
- 14G OF DRY YEAST (TWO PACKETS)
- HALF CUP OF SUGAR
- 70G MELTED BUTTER
- 3 EGGS
- 6 CUPS OF FLOUR
- EXTRA EGG FOR GLAZING
Begin by warming the milk. I put it into the microwave for 40 seconds.
Pour in 14g of yeast.
Add one cup of flour and quarter cup of sugar.
Then leave aside for 30 minutes and let the yeast come to life, do yourself a favour and put it in a warm place, it will work much, MUCH better that way.
Here is what it will look like after the 30 minutes.
I put cling film over it, feel free to use a towel.
Add remaining quarter cup of sugar.
Melt the butter and add also.
This is where the adding process of the remaining 6 cups of sugar begins. Add slowly so to not over do. When you see that the mixture is forming a shape and it stops sticking to the walls.
Place it onto a floured surface and kneed for 10 minutes.
Put back into a bowl and cover with a fowl for 2 hours.
Divide the dough into 5 pieces.
Roll each piece out with a rolling pin and cut like a pizza into 4.
Now take both the mince and potato fillings and place into the wide corner of the pizza shaped dough.
Seal as shown below.
Then flip the tail over to form a parcel, pinch with your fingers to seal.
Put the chubby bunnies in a baking paper lined baking tray.
Brush with a beaten egg and pop into an oven at 200c for 20 minutes.
Look at these bronzed golden gods.
I ate one for nostalgia and left the rest to the guests.