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This recipe for Savoury Mince Baked Pirozhki is my submission to theDaring Kitchen Challengehosted by Sara from Sassy Suppers
Pirozhki is Russian for ‘small pie’ and these are usually made from a yeast dough. Here I have made baked pirozhki using a sour cream pastry which have been glazed with an egg wash to give them an amazing golden colour. I have used the most common of fillings, beef, but they can also be stuffed with vegetables or made sweet using stewed fruit.
Savoury Mince Baked Pirozhki
When I wrote my recipe book over 20 years ago, my knowledge on how to construct recipes was very limited. I was a novice cook and the recipes certainly reflected that. Since then I have learnt the important stages of recipe construction. The first of these being to list the ingredients in the order they are used. The second is to test the recipe to make sure it works. I need to know that if someone tries one of my recipes it will not fail and make them frustrated at the waste of ingredients. Recently, I was sent a recipe card for cottage pie and as this dish has not yet featured on my blog I asked for permission to publish it. I could not in good faith share that recipe here as had I followed it as per the method listed it would have failed dismally.
There is 850mls of beef stock in my freezer which the recipe called for but I did not use. The reason I didn’t add the stock to my dish was because I let my instincts as a cook take over. I am no longer in the novice bracket and that made a difference to how my dish turned out. The recipe called for 1kg of beef mince but that would have made too much of a meal for Dave. Having some left over I decided I would make savoury mince baked pirozhki for this month’s Daring Bakers’ challenge. They were delicious served hot, warm or even cold and would make a perfect nibble to go with drinks, or even as a packed lunch.
I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!
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44 thoughts on “Savoury Mince Baked Pirozhki”
850mls of stock – that’s a lot! I can see why you didn’t need that much for a cottage pie.
Hi Tandy! Your piroshki turned out so lovely and golden. I’m glad you had success and that you filled them with something that inspired you. Thanks for participating in the challenge!
Well, I am super excited about todays’ recipe as my ethnic heritage is 50% Russian~ and I love how you test your recipes. You are completely correct….I have done recipes from some of the “big bloggers” that have bombed on me! And yes, what a waste of ingredients.
Gosh, I would love to see some photos of you putting these together. Because I am not a baker, I get intimidated by pastry but these look so good. This weekend we went to a small Peruvian restaurant here that specializes in empanadas. They fill them with so many wonderful sweet and savory things!
these look really good. I have to applaud you for not using/posting recipes that have not worked out. I’m not a great good, but even I can tell when recipes labelled as tried and tested are very obviously not.
Oh yum! These Pirozhkis remind me of karipaps…. I am sure they taste super delicious. I have never tried a Pirozhki before and have put that on my list!
Love the sound of these, but then I like anything in pastry! And you are right about cooking and how you learn more, the more you do it! And that includes understanding a recipe!
Why didn’t I know you had actually published a cook book? That is so rad!
And yes, very frustrating when a recipe is way off, good you listened to your gut, especially good your leftovers had you making pirozhki. I waaaaant!
Love the look of these Tandy, as they are so golden and inviting. What a great idea for a work lunch. Something different than the usual salads and sandwiches.
I LOVE PIROZHKI!
I mean it, I love anything in hand pie form. Your recipe looks amazing.
You wrote the recipes 20 years ago? That is absolutely amazing. I have only been creating recipes for about a decade. You are seriously my inspiration and I can’t wait to try this recipe!
850mls of stock – that’s a lot! I can see why you didn’t need that much for a cottage pie.
It was ridiculous!
Hi Tandy! Your piroshki turned out so lovely and golden. I’m glad you had success and that you filled them with something that inspired you. Thanks for participating in the challenge!
Thank you Sara 🙂
I get so frustrated at recipes that don’t work. And it’s amazing how many cookbooks or recipe cards that come out that have clear mistakes!
It is very frustrating!
Well, I am super excited about todays’ recipe as my ethnic heritage is 50% Russian~ and I love how you test your recipes. You are completely correct….I have done recipes from some of the “big bloggers” that have bombed on me! And yes, what a waste of ingredients.
Laura, I hope you try these and let me know if they are at all authentic 🙂
Gosh, I would love to see some photos of you putting these together. Because I am not a baker, I get intimidated by pastry but these look so good. This weekend we went to a small Peruvian restaurant here that specializes in empanadas. They fill them with so many wonderful sweet and savory things!
Next time I make pastry I will take more photos for you Tammy 🙂
These look delicious Tandy and the pastry dough sounds wonderful.
Thank you Cheri 🙂
Lovely recipe, Tandy, this makes a perfect summer dish served with a bowl of green salad – thanks for sharing!
My pleasure Barbara 🙂
Mmm they look like beef pasties that I grew up with in Michigan. The pastry looks just perfect.
Thank you Sarah 🙂
I have never had or heard about pirozhki before, but looking at the ingredients list I want to taste them. They look awesome!
Thank you Anu 🙂
Your Pirozhki sound yummy, Tandy… and I love the sound of the sour cream pastry.
Thank you Liz 🙂
these look really good. I have to applaud you for not using/posting recipes that have not worked out. I’m not a great good, but even I can tell when recipes labelled as tried and tested are very obviously not.
It is so frustrating when known brands do this!
Oh yum! These Pirozhkis remind me of karipaps…. I am sure they taste super delicious. I have never tried a Pirozhki before and have put that on my list!
I shall have to read up on karipaps 🙂
These are just begging to be eaten! Looks delicious Tandy.
Thanks Jem 🙂
Love the sound of these, but then I like anything in pastry! And you are right about cooking and how you learn more, the more you do it! And that includes understanding a recipe!
For sure Abbe 🙂
We ate a lot of these when we were in Poland and they were so good dipped in apple sauce. I am craving them now.
That sounds like a great idea!
Why didn’t I know you had actually published a cook book? That is so rad!
And yes, very frustrating when a recipe is way off, good you listened to your gut, especially good your leftovers had you making pirozhki. I waaaaant!
It was a very good thing I had the leftovers 🙂
Love the look of these Tandy, as they are so golden and inviting. What a great idea for a work lunch. Something different than the usual salads and sandwiches.
They travel well which also helps 🙂
Oh I could enjoy a few of those Pirozhki ina heartbeat. geat storya nd a true sign of one knowign their way round a recipe. instinct is best.
Instinct is always best!
I LOVE PIROZHKI!
I mean it, I love anything in hand pie form. Your recipe looks amazing.
You wrote the recipes 20 years ago? That is absolutely amazing. I have only been creating recipes for about a decade. You are seriously my inspiration and I can’t wait to try this recipe!
Ah, thanks Krysten 🙂
What an excellent idea! I do love Pirozhki. 🙂
They were very yummy!