Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Russian Pirozhki
Soft Russian buns filled with meat, cabbage or potato, baked or fried until golden — the Russian portable lunch.
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2 hrPrep🔥
25 minCook🍽️
10Serves📊
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Ingredients
- For dough: 500g flour, 7g yeast, 50g sugar, 1 tsp salt, 250ml warm milk, 1 egg, 50g butter
- For filling: 300g beef mince OR 400g shredded cabbage cooked with onion
- 1 egg, beaten
Instructions
- Make dough; knead 8 min; rise 1 hour.
- Cook filling; cool.
- Divide dough into 10; flatten each.
- Pile filling in middle; fold and pinch shut into a bun shape.
- Place seam-down on a tray; rest 20 min.
- Brush with egg.
- Bake at 200C for 20-25 min until deep golden.
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Tara’s tips
- Don't overfill — they tear.
- Cooked filling cools while dough rises.
Serving suggestions
- Eat warm with soup.
Storage & reheating
Keeps 3 days; freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why "pirozhki"?
Russian "little pies".
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