Pirozhki with Eggs and Scallions

Pirozhki with Eggs and Scallions

Pirozhok (Russian: пирожок, singular) is the diminutive form of the Russian cognate pirog (Russian: пирог), which refers to a full-sized pie. The Russian plural of this word, pirogi (Russian: пироги, with the stress on the last syllable [pʲiroˈɡʲi]), is not to be confused with pierogi (stress on “o” in English and Polish) in Polish cuisine, which are similar to the Russian pelmeni or Ukrainian varenyky.

A common variety of pirozhki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour. They commonly contain meat (typically beef) or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Pirozhki could also be stuffed with fish (e.g., salmon) or with an oatmeal filling mixed with meat or giblets. Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots, chopped lemon, etc.), jam, quark or cottage cheese. The buns may be plain and stuffed with the filling, or else be made in a free-form style with strips of dough decoratively encasing the filling.

Source: Pirozhki. http://en.wikipedia.org/wiki/Pirozhki.  Retrieved July 10, 2013
 

This recipe was be done with ready-made puff pastry filled with the mixture of scallions, eggs and butter.  Pirozhki are so easy to make, especially because when ready-made dough is used.  You can make your own dough too, but ti’s very time-consuming process.  I have made all kinds of dough myself  before, without using any stand up mixers or expensive equipment by have not yet tried making this kind of dough.  But please stay tuned as I will still attempt to make it and will share a link to the recipe and step by step instructions with all of you very soon.

Ingredients:

1 Bunch of Scallions
4-5 Eggs
1 Teaspoon of Freeze Dried Garlic and Red Onion
1 Pack of Puff Pastry
2 Table Spoons of Flour
1/2 Stick of Butter
Salt and Pepper to Taste

 Pirozhki ingredients

 How to make Pirozhki with Eggs and Scallions:

1.  Boil your eggs until they are ready and set them aside to cool.  I always try to use organic and free roaming eggs.

Boiled Eggs

2.  Wash and dice up your scallions.

Diced up Scallions

3.  Clean the eggs from the shell and dice them up.

Diced Eggs

4.  Combine eggs and scallions in a bowl.  Melt 1/2 stick of butter and pour it into the mixture,  mix it well.

5.  Add salt, pepper, garlic and any other spices you want to your taste.

6.  Take our your defrosted puff pastry dough,  add some flour on the board and on your hands to prevent it from sticking.

Dough

7.  This puff pastry can be bought in most supermarkets in the freezer sections.  I bought mine in the small russian store.  If you dough has not been previously cut into square pieces, then you will need to roll it and cut it yourself.

Add Filling

8.  Then add your egg/scallions filing to your dough, the amount you will add depends on the size of your squares.  Mines were pretty large, so I added about half a table-spoon of filling.

9.  Once you filling is added, begin for form your pirozhki by folding your dough in half.

Pirozhki 1

10.  Then connect all the sides by gently pressing dough with your fingers.  You can slightly stretch the dough if necessary to make all the sides would close tightly.

Pirozhki 2

11.  Use a fork to make an imprint of design on you pirozhki.   Don’t press to hard so your dough wouldn’t get too thin, but do it on both sides.

Pirozhki 3

12.  Your Pirozhki are all ready for baking.  I use a cookie tray by Calphalon Brand, which is quite large and very convenient for baking with a  Silicone mat by Miu France on the top to prevent the dough from sticking and allow to bake/brown evenly.  These mats are so great and can be used for baking and rolling the dough.  I prefer them over the parchment paper since I reuse them all the time.  Here is the link to our shop with where all products we use are listed and then linked to Amazon if you need more info.

Pirozhki ready for baking

13.  Now preheat your oven to 350F and put your pirozhki inside for baking.  This should take about 20-30 minutes depending on your oven.

Pirozhki in the oven

14.  You will know that your pirozhki are ready when they will turn a nice golden color.

Ready pirozhki

Pirozhki

15.  While these pirozhki are perfectly great on their own, I also like to serve them with a dab of Tzatziki Dip.  We always get this Dip at our local Costco.  This dip is great and can be used for so many things.  If you have never tried Tzatziki, I’ve done another post describing what it is and how it’s made by clicking here  for info and another recipe for a fresh raw salad with it as well.

Tzatziki

P1200169

Pirozhki with Tzatziki

I hope you will try this simple and delicious recipe in your own kitchens.  Let me know what you think.

Love,

Natalie

Pirozhki with Eggs and Scallions
 
Prep time
Cook time
Total time
 
Baked pirozhki made with puff pastry dough and eggs/scallions filling
Author:
Recipe type: Appetizer
Cuisine: Russian, Ukranian
Serves: 8-10
Ingredients
  • 1 Bunch of Scallions
  • 4-5 Eggs
  • 1 Teaspoon of Freeze Dried Garlic and Red Onion
  • 1 Pack of Puff Pastry
  • 2 Table Spoons of Flour
  • ½ Stick of Butter
  • Salt and Pepper to Taste
Instructions
  1. Boil eggs until they are ready, set aside to cool.
  2. Wash and dice up your scallions.
  3. Clean the eggs from the shell and dice them up.
  4. Combine eggs and scallions in a bowl. Melt ½ stick of butter and pour it into the mixture.
  5. Add salt, pepper, garlic and any other spices you want to your taste.
  6. Take our your defrosted puff pastry dough and add some flour on the board and on your hands to prevent it from sticking.
  7. This puff pastry can be bought in most supermarkets in the freezer sections. If you dough has not been previously cut into square pieces, then you will need to roll it and cut it yourself.
  8. Then add your egg/scallions filing to your dough, the amount you will add depends on the size of your squares. Mine were pretty large, so I added about half a table spoon of filling. Once you filling is added, begin for form your pirozhki by folding your dough in half.
  9. Then connect all the sides by gently pressing dough with your fingers. You can slightly stretch the dough if necessary to make all the sides would close tightly.
  10. Then you can use a fork to to make an imprint of design on you priozhki. Don’t press to hard so your dough wouldn’t get too thin, but do it on both sides.
  11. Your Pirozhki are all ready, use a cookie sheet topped with a silicone mat to bake them.
  12. Now preheat your oven to 350F and put your pirozhki inside for baking. This should take approximately 20-30 minutes depending on your oven.
  13. You will know that your pirozhki are ready when they will turn a nice golden color.
  14. While these pirozhki are perfectly great on their own, I also like to serve them with a dab of Tzatziki Dip to enhance the flavor.
  15. Enjoy!

 

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