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baked piroshki

When I have been traveling lately, I have been eating my own food.  It means I can travel more.  It is actually what I would like to be doing right now but autumn is going to be busy.  Cooler too.  I do not particularly like to camp when it feels to hot to breathe.  It feels that way around here lately.

I did send the boyos off to Tennessee.  A different set of boyos then normal but boyos still.  I was asked to make some type of hand pie that was filled with a savoury filling.  The adults loved these.  The picky boyos, and I am not exaggerating, did not think they were food.  I was not surprised.  I have tried to feed them before.  

This is a keeper recipe.  Especially traveling or a surf day or in the refrigerator when I am not home so the boyos will have quick food.  I did tweak it a bit to make it easier for my life.  Part of that, of course, was using sourdough.  They are the only yeastie beasties that I have and I do not go to the store for yeastie beasties.  I also like that they are baked but I did not precook the cabbages.  It was not needed.

This recipe does take time but it is well worth it.

baked piroshki

Note:  I found this on pinterest.  I modified this recipe.

sourdough starter

100 grams flour

100 grams water

1 1/2 cups milk

2 teaspoons sugar

1 teaspoon salt

4 tablespoons melted butter, cooled until warm

3 to 4 cups flour plus flour for kneading

2 tablespoons olive oil

1 pound ground meat

4 small potatoes, peeled and quartered

1 cup cabbage, shredded

1/2 yellow onion, diced

2 cloves garlic, peeled and minced

1 teaspoon salt, plus more to taste

1 teaspoon pepper, plus more to taste

A few hours or the night before, mix the sourdough with 100 grams flour and 100 grams water in a large bowl.  Cover and let sit in a warm place until bubbly.

In a pot of water, put the peeled and quartered potatoes.  Bring the water to a boil and turn down to a simmer.  Cook the potatoes until soft.

In a skillet over medium heat, put the olive oil and onion.  Cook the onion until some brown is showing.  Add the garlic.  After about five minutes, add the ground meat.  As it is browning, add the potato, cabbage, salt, and pepper.  Once the meat is browned, taste for seasoning and adjust if needed.  Set aside in a bowl to cool  It is easier to make the piroshki when the filling is not hot to handle.


Reserve a bit of the sourdough for next time.

Mix in the milk, sugar, and warm water.  Mix in 3 cups of flour.  Turn out onto the counter and knead until smooth and silky.  Cover and let rise until double in a warm place.

Portion out the dough into 2 inch balls.  I got about 24.  Flatten out the ball of dough and place a tablespoon of the meat of filling in it.

Bring the sides up and twist to close.  Place on a baking sheet with the twist down.  

Fill all the buns.  I had extra meat filling which is waiting for next time or for a pie.  Allow to rest covered for about 30 minutes.

Preheat oven to 350 degrees Fahrenheit.  When the oven is preheated, bake for 20 to 30 minutes, or until golden.

So good!  So handy.  Good traveling food but good lunch food too.

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