UKRAINIAN PYRIZHKY WITH MEAT FILLING (STUFFED BUNS)
Pyrohy and pyrizhky are usually made of yeast-raised dough but for special occasions short or puff pastry may be used. These pyrizhky are light and tender and very good. Everybody loves these when I make them especially the meat pyrizhky.
Provided by Olha7397
Categories Breads
Time 1h
Yield 24 filled meat buns
Number Of Ingredients 18
Steps:
- PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
- To the hot scalded milk, add the butter, and cool to lukewarm.
- Add the eggs, salt, sugar, and yeast.
- Mix in enough flour to make a medium soft dough as for bread.
- Knead on a floured board until smooth and satiny.
- Return to the bowl, cover, and let it rise until double in bulk.
- Punch down, knead a few times in the bowl, and let it rise again.
- Use any favorite filling in the recipes that follow.
- TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
- Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
- (I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
- All edges must be free of filling.
- Shape into an oblong with a plump center and tapering ends (like a football).
- This is the traditional shape of pyrizhky.
- As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
- Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
- Cover and let them rise in a warm place until light, for about 1 hour.
- Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
- Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
- MEAT FILLING: Cook the onion in half of the butter until it is tender.
- Add the remaining butter and the meat.
- Brown the meat lightly.
- Season with salt and pepper.
- Cover and cook over a low heat until done.
- Remove the meat.
- Stir the flour into the drippings.
- Add the soup stock or water, then cook, until the sauce comes to a boil.
- Combine with the meat and cool.
- Mix in the parsley and chopped eggs.
- *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.
Nutrition Facts : Calories 191, Fat 8.1, SaturatedFat 4.1, Cholesterol 57.6, Sodium 201.3, Carbohydrate 21.5, Fiber 0.8, Sugar 2.6, Protein 7.5
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