Russian Fried Pasties Recipes

TRADITIONAL RUSSIAN PIROZHKI

Steps:

• Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
• Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
• While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
• Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
• Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
• Bake for 20 minutes in the preheated oven, or until golden brown.

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

RUSSIAN FRIED PASTIES

Steps:

• In mixer bowl combine 1 1/2 cups of the flour and the yeast.
• In saucepan, heat milk, 1 teaspoon salt, and sugar just until warm (115-120 degrees), stirring constantly.
• Add warm milk mixture to flour mixture that's in mixing bowl. Beat at low speed for 1/2 min, scraping sides of bowl constantly. Then beat 3 minutes at high speed.
• Stir in as much of the remaining flour as you can mix in with a spoon.
• Turn out onto lightly floured surface, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes total). Place in lightly greased bowl, turning once to grease surface. Cover; let dough rise in warm place until double. (about one hour)
• Meanwhile, in skillet cook ground beef or pork, onion and garlic until meat is browned and onion is tender. Drain off fat. Stir in tomato sauce, cheese, parsley, 1/4 teaspoon salt, cinnamon, pepper and ginger, heat through.
• Punch down dough; turn out onto lightly floured surface. Shape into 12 balls. Cover; let rest 5-10 minutes
• To make pasties, place each ball of dough on a lightly floured surface. Roll to a 5 inch round, rolling thinner at the edges. Place about 2 tablespoons of the meat mixture. Moisten edges of dough with a little water. Bring edges of dough up around meat mixture, easing the fullness of the pastry into tiny pleats in the center if the pastry. Slightly stretch the edges until they just meet. pinch the edges together to seal
• In heavy 12 inch skillet (cast iron works best), heat cooking oil over medium heat about 1 minute or until hot. Place 6 of the pasties, seam side down, in the hot oil. reduce heat to medium low. Cover and cook for 8-10 minutes or till crisp and lightly browned. Turn and cook 8-10 minutes more.
• Remove pasties from skillet and drain on paper towels. Add the remaining 6 pasties into the pan, adding additional oil to the pan if needed.

PASTIES II

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

BELIASHI

Steps:

• In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar. Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
• Pour flour into a deep mixing bowl & make a well in it. Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
• Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
• Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
• The Filling.
• Combine beef, onions, salt & pepper and mix well.
• Assembly:.
• On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
• Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
• Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
• Heat oven to 250 degrees.
• In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
• Add half of the flat cakes & cover the pan.
• Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
• Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
• Serve at once.