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🍽️ Crispy Piroshki with Potato and Meat Filling

783 kcal · 30 min · 4 servings

Crispy Piroshki with Potato and Meat Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 3 liters of water and add salt. Place the pot on the highest heat setting and bring the water to a boil.
  2. 2. Wash the potatoes thoroughly and peel them completely.
  3. 3. Cut the peeled potatoes into slices about 1 centimeter thick.
  4. 4. Add the potato slices to the boiling salted water and cook them for about 10 minutes until they are firm to the bite.
  5. 5. Cut an onion in half lengthwise and peel it.
  6. 6. Cut the onion halves into very fine dice.
  7. 7. Heat a frying pan with one tablespoon of oil on the medium heat setting.
  8. 8. Add the onion dice to the hot pan and sauté them for about 2 minutes until they are translucent and soft.
  9. 9. Add the minced meat to the onions in the pan.
  10. 10. Fry the minced meat for about 8 minutes while stirring constantly until it is crumbly and cooked through.
  11. 11. Turn on the oven and set it to 200 degrees Celsius with top and bottom heat.
  12. 12. Add the drained potatoes to the meat and onion mixture in the pan.
  13. 13. Season the filling with paprika, coriander, cumin, salt, and pepper to your taste.
  14. 14. Take the pizza dough out of the packaging and roll it out flat.
  15. 15. Use the tomato sauce for another purpose, as it is not needed for this recipe.
  16. 16. Divide the rolled-out pizza dough into two equal halves lengthwise.
  17. 17. Cut each of the two halves into three equal rectangles.
  18. 18. Place two tablespoons of the potato and meat filling in the center of each dough rectangle.
  19. 19. Leave a border of about one centimeter around the filling.
  20. 20. Sprinkle one tablespoon of grated cheese directly onto the filling.
  21. 21. Fold the two opposite edges of the dough over the filling.
  22. 22. Press the edges firmly together to seal the pocket.
  23. 23. Roll the sealed edges slightly inward to create a semi-circular shape.
  24. 24. Melt some butter in a small pot on the low heat setting.
  25. 25. Place the finished piroshki on a baking sheet lined with baking paper.
  26. 26. Make sure there is about 3 centimeters of space between each dough pocket.
  27. 27. Brush the surface of the piroshki generously with the melted butter.
  28. 28. Place the baking sheet in the preheated oven and bake the piroshki for about 25 minutes until golden brown.
  29. 29. Wash the chives thoroughly and shake them dry.
  30. 30. Cut the chives into fine rings.
  31. 31. Mix crème fraîche with the chive rings in a small bowl.
  32. 32. Season the crème fraîche sauce with salt and pepper to taste.
  33. 33. Take the piroshki out of the oven as soon as they are done baking.
  34. 34. Serve the dough pockets while still hot together with the crème fraîche sauce.

Nutrition per serving