piroshki

INGREDIENTS FOR 10-15 PIECES SECOND DIMENSION

For the meat filling:
• 400 g of lean minced lamb or beef
• 1 finely chopped onion
• Cooking oil
• 2 spoons of pine nuts
• 1 teaspoon of cumin seeds (optional)
• Salt
• Pepper
• 1 cinnamon teaspoon (optional)

PREPARATION

Fry the onion in the oil until it is golden brown, add the meat and brown it completely. Add the pine nuts and any spices. Season with salt and pepper and cook the mixture by adding a little hot water or broth if necessary so that the meat finishes cooking completely and remains soft. Remove from heat and allow to cool before using as a filling.

For the spinach filling:

• 1g of fresh washed and dried spinach
• Cooking oil
• 3 or 4 finely chopped spring onions
• 2 lemons (the juice)
• A few tablespoons of raisins pass
• Salt
• Pepper

PREPARATION

Chop the spinach with a crescent and let it dry in a pan with the necessary oil. Mix the already cooked spinach with the rest of the ingredients and use the mixture obtained as a filling.

For the cheese-based filling:

• 500 g of feta-type cheese
• 1 terrine is filled with fresh herbs like parsley
• Dill
• Mint
• Chives

PREPARATION

Wash well chopped Mix the chopped cheese with herbs, adding pepper to taste until you obtain a homogeneous mixture with a creamy consistency, which you will use as a filling.

For pasta:

• 500 g of white flour
• 15 g of brewer's yeast
• 1 teaspoon of sugar
• Oil
• Salt
Pour the flour into a bowl, create a central space and pour in the salt, oil and yeast dissolved in a little warm water; mix adding water little by little and work the dough with your hands until you get a soft, smooth and elastic mass. Wrap the dough in a damp cloth and store it in a warm place, away from drafts, for at least 2 hours. When the volume has doubled, knead the mass for another 10 'and divide it into 10 or more balls on a floured work surface. With a rolling pin, create 12-14 cm diameter discs of dough or cut out rectangles of 10 × 15 cm from a single sheet. Place an adequate amount of filling in the center of the pasta scraps thus obtained. Then close the flaps of each pie by sealing them with fingers moistened with water or milk. Grease a baking sheet and cook at 180 ° C until golden.

Variant for pasta:
• 225 g of flour
• 100 g of butter
• 2 teaspoon of salt
• 1 teaspoon of cumin in seeds
• 150 mi of milk
Mix the flour homogeneously with the butter, salt and cumin. Add the milk and work the mass until it is smooth and a little sticky to the touch. Divide it into balls with a diameter of 2,5 cm to be spread in high 2-3 mm discs. Divide each circle of dough into two semicircles. Place a spoonful of stuffing in the center of each and fold the semicircle over itself forming a cone.
Seal the edges and fry in oil until golden.