Pirozhki with Mashed Potatoes and Ground Beef

Dough Ingredients

• 2 cups buttermilk
• 5 cups flour
• 1 1/4 water
• 1 tablespoon yeast
• 2 teaspoons salt
• 2 tablespoon sugar

Stuffing Ingredients

• 4 potatoes
• 1/2 lean ground beef
• 1 onion
• 3 tablespoon butter
• 1/4 cup heavy cream
• Salt and pepper to taste

Directions

1Set the bread maker to knead. If you don’t have one, use a big mixing bowl. Combine flour, salt, sugar, and yeast. Mix well, add water and buttermilk. Knead it into a dough and let it double in size twice.

2While the dough is rising, we will start on stuffing. Peel and chop onions. Heat 2 tablespoons of butter on medium heat, add onions and fry them till golden, add lean ground beef. Fry it till golden brown, take it off the heat and set it aside. Peel and boil potatoes like you would for mashed potatoes. When potatoes are done, add cream and butter. Mashed potatoes well and add them to the ground beef. Add salt and pepper to taste. Mix it well.

3Flour your work surface, and equally divide your dough into 50g pieces. (50 grams equals about 2 oz) Shape dough pieces into balls, cover with the kitchen towel, and let them rest for 20 minutes. Roll out the dough into a circle about 4.5 inches in diameter, put potatoes and ground beef mixture in the middle, and pinch the dough together. Look at the pictures for reference.

4Fill your frying pan halfway with oil. Heat oil on medium heat. About 6-7 minutes. Make sure that the oil is hot but not overheated. You can check it by pinching a little piece of dough and putting it into the oil. If the oil starts to bubble right away around the dough, it is ready for frying. Place Pirozhki with pinched side into the oil first. If you don’t do that, they might open, and you will end up with a mess. Fry your pirozhki (stuffed scones) till nice and golden brown on each side. Serve them with milk or sweet tea and whatever sauce you like. If you end up with leftover dough, not to worry. You can fry empty scones and enjoy them with butter and honey or your favorite jam. You can also keep the dough in the fridge for up to 4 days or freeze it till next time.