Ingredients

For the Dough:

• 200 ml warm milk
• 200 ml warm water
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp yeast
• 1 egg
• 50 ml vegetable oil
• 550 grams flour

For the Filling:

• 3 medium potatoes (about 350 grams)
• 300 grams meat (ground or finely chopped)
• 2 onions (finely chopped)
• Salt to taste
• Pepper to taste

For Brushing:

• 1 egg yolk
• 2 tablespoons milk

Step-by-Step Instructions

Step 1: Prepare the Dough

1. Activate the yeast:
   In a small bowl, combine 200 ml of warm water, 200 ml of warm milk, 1 tablespoon of sugar, and 1 teaspoon of yeast. Stir the mixture and let it sit for 5-10 minutes until it becomes frothy. This step activates the yeast, ensuring the dough will rise properly.
2. Mix the wet ingredients:
   In a large mixing bowl, whisk together 1 egg and 50 ml of vegetable oil. Add the yeast mixture once it has become frothy and stir to combine.
3. Incorporate the dry ingredients:
   In the same bowl, add 550 grams of flour and 1 teaspoon of salt. Gradually stir the flour into the wet mixture using a spoon or spatula until a dough forms.
4. Knead the dough:
   Once the dough comes together, transfer it to a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a bit more flour, but be careful not to overdo it as this can make the dough dense.
5. Let the dough rise:
   Place the kneaded dough into a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

Step 2: Prepare the Filling

1. Boil the potatoes:
   Peel and chop 3 medium potatoes into cubes. Place the potatoes in a pot of salted water and bring to a boil. Cook for about 10-15 minutes until the potatoes are tender. Drain the water and mash the potatoes until smooth. Set aside.
2. Cook the meat:
   In a large skillet, heat a tablespoon of oil over medium heat. Add 300 grams of ground or finely chopped meat (beef, pork, or a mixture). Cook the meat for 7-10 minutes, stirring occasionally, until browned and fully cooked. Season with salt and pepper to taste.
3. Cook the onions:
   In the same skillet, add the finely chopped onions and sauté for about 5 minutes, or until soft and translucent.
4. Mix the filling:
   Combine the cooked meat, onions, and mashed potatoes in a large bowl. Mix well to create a cohesive filling. Taste and adjust seasoning with additional salt and pepper if needed.

Step 3: Assemble the Pies

1. Divide the dough:
   Once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into 12-15 equal pieces, depending on how large you want the pies to be.
2. Shape the dough:
   Roll each piece of dough into a ball, then use a rolling pin to flatten each ball into a round disc about 1/4 inch thick.
3. Add the filling:
   Place a generous spoonful of the meat and potato filling in the center of each dough disc. Be careful not to overfill, as this can make it difficult to seal the pies.
4. Seal the pies:
   Fold the dough over the filling, pinching the edges together to form a half-moon shape. Make sure the edges are sealed tightly to prevent the filling from spilling out during baking or frying.

Step 4: Bake or Fry the Pies

1. Prepare the egg wash:
   In a small bowl, whisk together 1 egg yolk and 2 tablespoons of milk. This egg wash will give the pies a beautiful golden color when baked.
2. Option 1: Bake the pies:
   Preheat your oven to 180°C (350°F). Place the pies on a baking sheet lined with parchment paper. Brush each pie with the egg wash. Bake the pies for 20-25 minutes, or until they are golden brown and cooked through.
3. Option 2: Fry the pies:
   Heat oil in a large skillet over medium heat (about 1/2 inch deep). Fry the pies in batches for 3-4 minutes on each side, or until they are golden brown and crispy. Place the fried pies on a plate lined with paper towels to drain any excess oil.

Step 5: Serve

1. Serve hot:
   Serve the pies hot, straight from the oven or skillet. These pies are delicious on their own or paired with a side of sour cream, a light salad, or a dipping sauce.

Cooking Tips

• Dough consistency: The dough should be soft and pliable but not sticky. If it’s too sticky, add a little more flour while kneading. If it’s too dry, add a tablespoon of warm water.
• Filling variations: You can get creative with the filling by adding grated cheese, sautéed mushrooms, or different herbs and spices for additional flavor.
• Sealing the pies: Be sure to pinch the edges of the dough firmly to avoid the filling spilling out during baking or frying.
• Baking vs. frying: If you want a lighter version, baking the pies is a healthier option. Frying will give them a crispy, golden crust, while baking yields a softer, slightly chewy texture.

Storage

• In the refrigerator: Store leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven for 5-7 minutes at 180°C (350°F) or reheat in the microwave.
• In the freezer: Pirozhki freeze well. Once baked or fried, allow them to cool completely. Place them in a freezer-safe bag or container and freeze for up to 2 months. Reheat directly from frozen by baking them in the oven at 180°C (350°F) for 15-20 minutes.

Nutritional Facts (Per serving, based on 12 servings)

• Calories: Approximately 250 kcal
• Protein: 10g
• Carbohydrates: 32g
• Fat: 9g
• Fiber: 2g
• Sugars: 2g
• Sodium: 300mg
• Vitamin A: 4% of daily recommended intake
• Vitamin C: 10% of daily recommended intake
• Iron: 15% of daily recommended intake

FAQs

1. Can I use whole wheat flour for the dough?
   Yes, you can substitute part or all of the flour with whole wheat flour for a healthier version. Keep in mind that the texture may be denser, and you may need to add a bit more water.
2. What other fillings can I use?
   These pies are versatile and can be filled with a variety of ingredients, including mushrooms, cabbage, cheese, or even a sweet filling like apples and cinnamon.
3. How do I prevent the pies from opening during baking or frying?
   Make sure to pinch the edges of the dough tightly and avoid overfilling the pies. If baking, you can press the edges with a fork for extra security.
4. Can I make the dough in advance?
   Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before using. Just allow the dough to come to room temperature before shaping the pies.
5. Can I make this recipe gluten-free?
   Yes, you can use gluten-free flour to make the dough, but the texture may vary slightly. Be sure to use a gluten-free flour blend that’s suitable for yeast dough.

Conclusion
Savory Meat and Potato Stuffed Pies, or “Pirozhki,” are a comforting and delicious treat that can be enjoyed any time of the day. Whether baked or fried, these golden pastries are filled with a satisfying mixture of meat, potatoes, and onions, making them perfect for a snack, lunch, or dinner. With soft, pillowy dough and a hearty filling, they are sure to please even the pickiest of eaters. Easy to make and versatile, these pies can be customized with different fillings and flavors to suit your tastes. Enjoy them fresh or freeze for later, and savor the delicious homemade goodness!