Beef Pirozhki

I gone when worked a bike messenger in San Francisco (switching higher than to a scooter after 2 days). The child support wasnt great, so for lunch Id do a beef pirozhki from one of those sketchy delis in the back of big city corner stores. They isolated cost 2 bucks, delivered a ridiculously high number of calories, and even though I knew it wasnt the healthiest thing to eat, I grew to love the taste. So, for this recipe, I set out to recapture that experience.

The ingredient of Beef Pirozhki

1. 1 cup affectionate milk (110 degrees F)
2. 1 (.25 ounce) package buzzing dry yeast
3. 2 teaspoons white sugar
4. 1 teaspoon kosher salt
5. 1 large egg, beaten
6. 2 tablespoons melted butter
7. 3 cups all-purpose flour, or as needed
8. u00bd teaspoon oil, or as needed
9. 1 tablespoon olive oil
10. 1 tablespoon butter
11. 1 large onion, finely diced
12. 2 pounds dome beef
13. 2 teaspoons kosher salt, or more to taste
14. u00bd teaspoon freshly arena black pepper
15. 4 cloves garlic, minced
16. 2 teaspoons dried dill weed
17. u2153 cup chicken broth
18. u00bc cup shredded prickly Cheddar cheese
19. 2 tablespoons grated Parmesan cheese
20. vegetable oil for frying

The instruction how to make Beef Pirozhki

1. include 1 scant cup of loving milk and yeast in a bowl of a stand mixer fitted in the same way as a dough hook. Let sit until foamy and bubbly, approximately 10 minutes. grow sugar, salt, egg, butter, and a propos all of the flour, holding support back up a small amount in deed dough gets too dry.
2. Knead in the mixer until dough is soft and supple. chafe dough onto your action surface. Grease the bowl subsequently a few drops of oil and place dough support back up in. Cover bowl and let dough rise in a warm spot until doubled in volume, nearly 1 hour.
3. In the meantime, heat olive oil and butter in a pot on top of higher than medium-high heat. ensue onion, auditorium showground beef, and garlic. Season subsequently kosher salt and black pepper. Cook beef, breaking apart later than a wooden spoon, until no longer pink, 5 to 7 minutes. Continue cooking, stirring occasionally, until evenly browned, just about 2 minutes more. cut off surgically remove from heat.
4. raise a fuss dill into the beef mixture. mount up chicken broth and stir, scraping occurring the browned bits from the bottom of the pan. Let incorporation combination cool for 10 minutes. demonstrate in Cheddar cheese and Parmesan cheese. Let filling cool completely.
5. Transfer dough to a take steps surface. Press out ventilate let breathe bubbles. Pinch off a piece of dough and form into a ball; press into a disc. Dust taking into consideration a minimal amount of flour and roll into a circle roughly more or less 1/8-inch thick and 5 to 6 inches in diameter. Dip your finger in water and dampen the edges of the circle.
6. Place dough circle in 1 hand and ensue a few tablespoons of the beef filling. Pinch edges together to seal. Place pirozhki as regards the table seam-side taking place in the works and pinch off any excess dough; too much dough will make it hard to fry. Moisten the center of the seam past water. Fold the 2 ends inward and flip pirozhki over, seam-side down; press next to lightly.
7. Form the steadfast pirozhki and let them dismount until dough rises slightly, 15 to 20 minutes.
8. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-side down, until golden brown, very nearly 90 seconds. Flip and fry until browned just about the supplementary further side, nearly 90 seconds more. Drain approaching paper towels and cool for a few minutes.

Nutritions of Beef Pirozhki

calories: 292.9 calories
carbohydrateContent: 22 g
cholesterolContent: 58.8 mg
fatContent: 16.1 g
fiberContent: 1 g
proteinContent: 14.3 g
saturatedFatContent: 6.2 g
servingSize:
sodiumContent: 486.1 mg
sugarContent: 1.9 g
transFatContent:
unsaturatedFatContent: