Piroshki with veal filling and crispy onions recipe

Piroshki with Veal Filling and Crispy Onions recipe

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Recipe intro

This recipe for Piroshki with veal filling and crispy onions is a delightful twist on the traditional Russian pastry. These golden-brown, flaky pastries are filled with tender veal and topped with crispy caramelized onions, creating a mouthwatering combination of flavors and textures. Perfect as an appetizer or a light meal, these Piroshki are sure to impress your family and friends.

Keywords: Piroshki, veal, crispy onions, Russian pastry, appetizer.

Piroshki with veal filling and crispy onions recipe details

Piroshki with veal filling and crispy onions recipe, recipe Rating: 4.8
Number of votes:125 

Ingredients

250 g	flour and some extra to dust
2	eggs
	hot water
100 g	onions
	marjoram
	rosemary
300 g	cooked veal, leftovers
50 g	calf’s liver, sautéed
	salt and pepper
4 tbsp	onion lard (my recipe in the database)
1	egg white
100 g	butter
100 g	onions, finely chopped

Instructions

Combine the flour with a pinch of salt and the eggs and add, kneading constantly, so much hot water, to get a smooth and pliable dough. Cover and leave to stand for 30 minutes.

Finely chop the onions and the herbs. Finely dice the liver and veal. Mix all prepared ingredients with salt, pepper and onion lard. Place the filling into the fridge for 30 minutes.

In a large pot, bring salted water to the boil.

On a slightly floured surface, roll out the dough and cut out 10cm discs. Put one tablespoon of the filling onto each disc. Brush the edges with egg white. Fold the discs together to half-moons, and press the edges firmly together with help of a fork to get a nice pattern.

Transfer the Piroshki into the boiling water, lower the heat and simmer until they rise to the surface. Take out with a slotted spoon and drain in a sieve

In a saucepan, melt the butter. Add the onions and sautée until golden brown and crispy.

Serve the Piroshki with the onions and butter.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a