Meat Filled Piroshki

Meat Filled Piroshki

For years now I usually write about travel on my Wednesday articles.  Lately due to the worldwide Pandemic travel has become difficult and many times ill advised.

Many of us have chosen to stay home this summer perhaps planning our next trip whenever we feel safe enough to venture further away from home.  In our case I’m not really sure when that will be, specially since cruising is one of our favorite vacation travel.  Sadly the cruising industry has canceled cruises thru September and will likely cancel cruises thru fall and possibly the rest of the year.

Yes we’re sad and even restless.  We haven’t been able to visit our daughter and her family in Italy since last fall.  And yes we miss traveling.  That’s why I’ve been trying to bring a little bit of our travels in to our home.  What better way to “re-live” some of our favorite vacation spots than thru food.  I’ve decided to share some of our favorite cuisine which we discovered during our travels.  Because isn’t food a big part of traveling anyway?

So for the next little while on my Wednesday post I’ll share a recipe for a favorite food we discovered during our travels.  I hope it will inspire you to try something different and maybe make plans to visit one of the countries!

Today I’ll share this Piroshki recipe.  Piroshkis are very similar to American meat pies, British Pasties, Middle Eastern Fatayer,  and even Empanadas from Mexico, Spain, and other Latin countries.

Piroshkis are a popular street or comfort food in Russia and the Ukraine.  They’re fried or baked oblong buns (I prefer the fried) filled with a variety of fillings including beef, chicken, pork, mushrooms, and cheese.  In Russia they’re considered a main course when eaten with a soup or salad.  It’s often served with sour cream.

Today I’ll share a recipe for Beef or Chicken filled Piroshkis.  They’re not too difficult to make and if you’re not used to working with yeast breads this is a fine recipe to start with as it’s fairly simple.

Meat Filled Piroshkis

Ingredients for the dough:

4 cups flour

1 Tsp. Active dry yeast

1/4 Cup warm water

1 Cup Milk

3 Eggs

1/2 Cup Olive Oil

2 Tbs. Sugar

1 Tsp. Salt

Filling Ingredients:

1 Lb. Ground Beef, Turkey, or Chicken

1 Large Onion very finely chopped

1/2 Cup Mushrooms very finely chopped

1 Cup Shredded Cheddar Cheese

1 Tsp. Salt

1 Tsp. Pepper

2 Tbs. Fresh Dill

1 Tsp. Dried Dill

1 Tbs. Fresh Garlic – minced

Oil for frying

Directions:

First prepare dough as follows:

Dissolve yeast in the warm water and place in a warm place until it’s frothy – about 10 minutes.

In a medium saucepan on low heat pour in milk and let warm up.

Whisk in the eggs, oil, sugar, and salt.  This mixture will be warm and lumpy.

Remove from heat.

Place 1/2 of flour in bowl of stand mixer (or large bowl if mixing by hand).  Using the dough hook gradually stir in the milk mixture until fully combined.

Alternately add yeast mixture and rest of the flour, be sure you mix well between additions.

Mix well.

Knead until the dough forms a ball and does not stick to sides of bowl.  You may have to add some more flour (1 Tbs. spoon at a time) to get the dough to the proper consistency.

Cover with a cloth and set aside in a warm spot until the dough doubles in size. About 1-2 hours.

Meanwhile mix all the filling ingredients together in a bowl and refrigerate until ready to use.

When dough has doubled in size place the ball into a lightly floured surface.

Pinch of pieces of dough to form a ball about 2″.

Flatten dough and using a rolling pin roll each ball into disks about 4″ in diameter.

Place a heaping Tbs. of filling in the center of dough.  Form filling into a line across the diameter.  Fold dough over meat and pinch both ends to seal.

Place filled piroshki on to a sheet with the seam side down and allow to rest for about 10 minutes.

Heat enough oil in a pan deep enough so that the piroshkis will be at least halfway immersed in oil.

Place piroshki in hot oil seam side down.  Fry until golden brown.

Gently flip over and fry other side.

Drain cooked piroshki on paper towels before serving.

Meat Filled Piroshki
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Meat Filled Piroshki
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Meat Filled Piroshkis
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Chicken Salad

Chicken Salad

I love roast chicken but many times we can’t finish a whole one and end up with chicken that won’t quite be enough for another meal but a shame to waste.  That’s when I make Chicken Salad.

I use the left over chicken meat from my Roasted Garlic Butter Chicken to make this delicious Chicken Salad. It’s very tasty because the left over chicken is very tasty, and it’s a great way to avoid waste and make use of leftovers.  You can make Chicken salad with any type of roast chicken including the rotisserie chicken you buy at Costco and Sam’s Club.

Chicken Salad is a great idea for lunch or tea.  You can serve it with greens for a light lunch, use it to fill your favorite bread or tortilla to make a sandwich or wrap, or use it to make those cute tea sandwiches for a tea party.  I adore tea parties!

Chicken Salad

Ingredients:

Left over roast chicken – diced

1/2 to 1 Cup Mayonaise depending on how much chicken you have – remember the more mayo you use the creamier your salad will be.

1/4 Cup Fresh Dill chopped

1 Tbs. Dried Dill

1 Tsp. Garlic Powder

Salt & Pepper to taste

Directions:

Place all ingredients in a bowl and mix very well.

Make sure the herbs and spices are evenly distributed and the chicken and mayo are mixed together well.

Use a scoop over salad greens for a light lunch salad; or as a sandwich or wrap filling.

Store in airtight container in the fridge.  It will store for about 2-3 days.

Chicken Salad
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Chicken Salad
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Slow Cooker Parmesan Ranch Oyster Crackers

Slow Cooker Parmesan Ranch Oyster Crackers

Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!

It can get a bit hectic around the holidays as you try to find the perfect gifts for your niece and nephews, the must-have sweater vests for your baby corgis, while hosting the biggest dinner party with friends and family in your closet-sized kitchen.

Slow Cooker Parmesan Ranch Oyster Crackers - Perfect for snacking or feeding a large crowd. They're just so addicting, and you won’t be able to stop!

The combination is absolutely heavenly.

Slow Cooker Parmesan Ranch Oyster Crackers - Perfect for snacking or feeding a large crowd. They're just so addicting, and you won’t be able to stop!

Now you can easily find this ingredient at Walmart – the perfect resource for all of your holiday entertaining, and you can transport these addicting crackers in these Glad Food Storage Containers. Just toss it right in, throw on the lid and you’re set.

See, I told you. Easy! You can even make this ahead of time, although you’ll probably end up eating all of the crackers before you make it to your boss’ holiday party!

INGREDIENTS:

  • 2 (8-ounce) packages oyster crackers
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 4 cloves garlic, minced
  • 1/4 teaspoon dried dill
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter
  • 1/2 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

 

DIRECTIONS:

  1. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  2. Add oyster crackers, Ranch Seasoning, garlic and dill. Stir in vegetable oil and gently toss to combine.
  3. Cover and cook on low heat for 1 hour, stirring occasionally. Stir in butter until melted, about 1-2 minutes.
  4. Remove crackers from slow cooker and place in a single layer onto a baking sheet. Stir in Parmesan  and let cool completely.
  5. Serve, garnished with parsley, if desired.

 

(This post has affiliate links)

 

 

Slow Cooker Parmesan Ranch Oyster Crackers
Print Recipe
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
Slow Cooker Parmesan Ranch Oyster Crackers
Print Recipe
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
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