Meat Piroshki's (Oven Baked)

These meat pies are an amazing side dish! If you have any parties coming up, I would definitely recommend these. Everyone will fall in love.

The amazing thing about these pies is that you can be very creative with the filling. You can have a meat filling, potato and mushroom or cabbage. These are the most common ones however you can change it to your liking!

Makes 15-20 pies

Prep time: 1hr

Cooking time:30 minutes

Total time: 1hr 30m

Ingredients for the dough

• 1 cup of warm milk

• 3 1/4 cups of plain flour

• 1 egg

• 1 1/2 tsp of active dry yeast

• 1/2 tsp salt

• 1 tbsp sugar

• 1 tbsp softened salted butter

• 2 egg yolks with a splash of milk (egg wash)

Beef filling

• 5% fat lean mince

• 1 large onion

• 2 garlic cloves

• 1 tsp of salt

• 1 tsp black pepper

• 1 tbsp butter

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1. First off in a small bowl add the warm milk and sugar and stir this until it dissolves. Then add the yeast and leave to one side until you can see that the yeast has foamed up.

2. Whilst you are waiting for this you can add your flour into a large mixing bowl, along with the egg, butter and salt. Then add your milk mixture and combine everything together.

3. Transfer the dough to a lightly floured surface and start kneading. The dough will be quite sticky but no need to worry as you can always add a little bit more flour. You will know the dough is ready once it is soft and has a slight sticky texture.

4. Once the dough is done, cover the dough with a damp towel and allow the dough too proof. Make sure to put the dough somewhere that is draught free! I tend to leave my dough in the oven.

5. While the dough is proofing this is the perfect time to prepare your filling. It's as simple as chopping up the onion and garlic as finely as you can. Fry the onion in butter until golden then you can add the mince and fry then off. Season well, then set aside to cool down.

6. Once the dough has risen (doubled in size) remove from the bowl. This is a great time to preheat the oven to 180 degrees (fan) or 375F. Now you can start forming your piroshki's, pinch the dough so you get a small ball in your hand. Roll the dough out around 5 inches width and length and around 3mm in thickness. The dough to filling ratio needs to be even however be careful not to roll the dough to thin otherwise it can split when you close the piroshki up.

7. 1 tablespoon of filling will be the perfect ratio however if you like more, you can adjust the filling to your liking. Gently close the pie by pulling the edges and pinching them together. Make sure they are sealed tight! So it keeps all the tasty goodness inside.

8. Just before you pop your piroshki's in the oven brush them over with your egg wash and space them 2cm apart so they don't get stuck together. Then allow the pies to cook until golden brown!

9. Then enjoy with friends and family!