Homemade pirozhki are great favourites of old and young alike. They look splendid piled high and golden brown.
For the dough:
225 g/8 oz/2 cups strong white flour [bread flour]
2.5 ml//2 tsp salt
2.5 ml/1/2 tsp caster sugar
5 ml/1 tsp easy-blend dried yeast [active dry yeast]
25 g/l oz/2 tbsp butter, softened
1 egg, beaten, plus a little extra
90 ml/6 tbsp warm milk
For the filling:
1 small onion, finely chopped
175 g/6 oz minced chicken
15 ml/1 tbsp sunflower oil
75 ml/5 tbsp chicken stock
30 ml/2 tbsp chopped fresh parsley
pinch of grated nutmeg
salt and freshly ground black pepper
Sift the flour, salt and sugar into a large bowl. Stir in the dried yeast, then make a well in the centre.
Add the butter, egg and milk and mix to a soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth and elastic.
Put the dough in a clean bowl, cover with clear film and leave in a warm place to rise for 1 hour, or until the dough has doubled in size.
Meanwhile, fry the onion and chicken in the oil for 10 minutes Add the stock and simmer for 5 minutes. Stir in the parsley, nutmeg and salt and pepper. Leave to cool.
Preheat the oven to 220°C/425°F,/Gas 7. Knead the dough, then roll out until 3mm/1/8-in thick. Stamp out rounds with a 7.5cm/3-in cutter.
Brush the edges with beaten egg. Put a little filling in the middle, then press the edges together. Leave to rise on oiled baking sheets, covered with oiled clear film, for 15 minutes. Brush with a little more egg. Bake for 5 minutes, then for 10 minutes at 190°C/375°F/ Gas 5, until well risen.