I rarely make these, as they take, quite a lot of time. And i only like pirojki with a green onions and boiled eggs. They are particularly nice with a plate of soup like pumpkin or leek. Pirojki can be fried or baked, i prefer the baked version. They are nice warm or cold, just keep them in an air-tight container.
Dough is the most complicated part, just takes time, not really difficult. The fillings can be all sorts, sweet, sour, any of your choice.
For the filling:
Eggs- 6-8 boiled and chopped.
Spring onions-5 pieces, chopped.
For the dough:
Flour- 4 cups plus more for dusting.
Yeast- 20 g.
Salt- 1 teaspoon.
Milk- 1 cup.
Warm the milk to 30C , pour it to a bowl, add yeast and sieve in half of sugar and 1 cup of flour. Mix really well. Cover with a tight lid and leave in a warm place for an hour.
The mixture should rise after one hour. Add the rest of ingredients, mix well, the dough should stick to your fingers, cover and leave for 1.5-2 hours in a warm place. Punch the dough twice during that time. I left mine over night, and it came out spectacular, but you don’t have to do that, unless you have time.
Prepare the filling. Mix chopped, boiled eggs with green onions, salt and pepper, set aside.
When the dough is ready, place it on a clean well dusted with a flour surface.Divide in two parts.
Roll it in snake shape and cut into pieces approximately 2 cm thick.
Roll each piece in a ball and with your fingers into a flat circle.
Fill each circle with an egg/onion mixture, and seal it.
Line the baking tray with a foil and place the pirojkis on a tray.
Whisk an egg yolk and grease with a brush on top of each pirojki.
All these pirojki is from half of the dough.
Bake at 200C till browned.