Entree: Greece – Greek Pontic Cuisine – Ποντιακά πιροσκί ➤ Pontiaka piroshki (Savory filled yeast buns from the Pontic Greek tradition)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm milk (about 105–110°F / 40–43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) salt
- 1 large egg, approx. 50 g
- 3 tbsp (45 ml) unsalted butter, melted
- 1 large egg, approx. 50 g, beaten for egg wash
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 cup (195 g) cooked long-grain rice
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) dried oregano or 2 tbsp (8 g) chopped fresh dill/parsley
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- Oil for frying if choosing to fry instead of bake (use vegetable oil), amount as needed

Instructions

1. In a small bowl, stir the warm milk, sugar, and yeast. Let stand 5–10 minutes until foamy.
2. In a large mixing bowl, combine 2 cups (240 g) of the flour and salt. Whisk the egg and melted butter into the foamy yeast mixture, then pour into the flour. Mix to form a soft dough, adding remaining flour a little at a time until the dough is smooth and slightly tacky but not sticky.
3. Knead the dough on a lightly floured surface 6–8 minutes until elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. While dough rises, prepare the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, 4–5 minutes. Add ground beef and cook, breaking up lumps, until browned and cooked through, about 6–8 minutes. Stir in cooked rice, oregano or dill/parsley, salt, and pepper. Taste and adjust seasoning. Remove from heat and let cool.
5. Punch down risen dough and divide into 12 equal pieces (about 2 oz / 55 g each). Flatten each piece into a 4–5 inch (10–12 cm) round. Place 2–3 tbsp (30–45 g) of the cooled filling in the center of each round, fold edges over and pinch to seal, shaping into an oval or round bun.
6. Place sealed piroshki seam-side down on a baking sheet lined with parchment if baking, or set aside on a lightly floured surface if frying. If baking, brush each with beaten egg and let rest 15 minutes to puff. Bake in a preheated 375°F (190°C) oven for 18–22 minutes until golden brown.
7. If frying, heat 1–2 inches (25–50 mm) of oil in a heavy skillet to 350°F (175°C). Fry piroshki in batches until golden brown on both sides, 2–3 minutes per side. Drain on paper towels.
8. Serve warm or at room temperature. Pontian piroshki are traditionally enjoyed as a substantial snack or a main course with a simple salad or yogurt.