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Chicken-Stuffed Pirozhki Recipe

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From The Practical Encyclopedia of East European Cooking (Canada, UK).

Homemade pirozhki are great favourites of old and young alike. They look splendid piled high and golden brown.


For the dough:

225 g/8 oz/2 cups strong white flour [bread flour]
2.5 ml//2 tsp salt
2.5 ml/1/2 tsp caster sugar
5 ml/1 tsp easy-blend dried yeast [active dry yeast]
25 g/l oz/2 tbsp butter, softened
1 egg, beaten, plus a little extra
90 ml/6 tbsp warm milk

For the filling:

1 small onion, finely chopped
175 g/6 oz minced chicken
15 ml/1 tbsp sunflower oil
75 ml/5 tbsp chicken stock
30 ml/2 tbsp chopped fresh parsley
pinch of grated nutmeg
salt and freshly ground black pepper


Sift the flour, salt and sugar into a large bowl. Stir in the dried yeast, then make a well in the centre.

Add the butter, egg and milk and mix to a soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth and elastic.

Put the dough in a clean bowl, cover with clear film and leave in a warm place to rise for 1 hour, or until the dough has doubled in size.

Meanwhile, fry the onion and chicken in the oil for 10 minutes Add the stock and simmer for 5 minutes. Stir in the parsley, nutmeg and salt and pepper. Leave to cool.

Preheat the oven to 220C/425F,/Gas 7. Knead the dough, then roll out until 3mm/1/8-in thick. Stamp out rounds with a 7.5cm/3-in cutter.

Brush the edges with beaten egg. Put a little filling in the middle, then press the edges together. Leave to rise on oiled baking sheets, covered with oiled clear film, for 15 minutes. Brush with a little more egg. Bake for 5 minutes, then for 10 minutes at 190C/375F/ Gas 5, until well risen.

Yield: Makes 35

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