These are delicious and different, and they actually freeze really well for an easy meal later. When freezing these, I freeze them after they've already been baked and cooled, then I just pop them in the microwave for a couple of minutes until reheated. You could also try other fillings, I like to also add a couple of shakes of Italian seasoning to the filling while cooking. They are a favorite in my house, I hope you like them too.

Ingredients

16 serv.

Dough
plain flour↗6 cups
dry yeast↗1 tablespoon
salt↗1 tablespoon
sugar↗1⁄3 cup
egg yolks↗2
milk, warmed↗2 cups
melted butter1 cup
egg, beaten lightly↗1
Filling
olive oil↗1 tablespoon
medium brown onion, chopped finely↗1
garlic clove, crushed↗1
potato, peeled and chopped finely↗1 cup
slices bacon, rind removed chopped finely (canadian or aussie style)↗4 slices
lb ground beef↗1
cup tomato paste↗1⁄3
teaspoons fresh thyme leaves↗2
cup shredded cheddar cheese↗1

Step-by-step instructions

1
Combine flour, yeast, salt and sugar in large bowl. Make a well in the centre; using hand, mix in egg yolks, milk and butter until mixture is soft and elastic. Scrape down sides of bowl, cover; stand in warm place about 1 hour or until dough doubles in size.
2
Meanwhile make the filling. Heat oil in large frying pan; cook onion, garlic, potato and bacon, stirring, until potato softens. Add beef; cook, stirring, until changed in colour. Stir in paste and thyme. cool 10 minutes before filling.
3
Turn dough onto floured surface;knead until smooth. Divide dough into 16 pieces;press each piece into 12cm round.
4
Preheat oven to 180c/350f. Lightly oil two oven trays.
5
Place rounded tablespoon of the filling in centre of each round and a pinch of chedder cheese (optional); gather edges, pinch firmly to enclose filling. Place piroshki, pinched-side down, on prepared trays; brush with egg. Stand, uncovered, in warm place 15 minutes.
6
Bake, uncovered, in hot oven about 20-25 minutes or until golden brown.

Source: food.com

Original recipe ↗

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