Savory Fried Pirozhki

Alright everyone, gather around. I’d like you to meet someone.

It’s these classic savory fried pirozhki – fluffy and soft pastries with golden fried exterior and a savory meat filling.

I don’t know a single soul who does not like a good pirozhki. Sure, some prefer them baked, some fried but either way it seems everyone loves pirozhki. Me? I’ll eat them pretty much any way they are presented, but I think my favorite are these savory fried pirozhki. Yummy, comforting carbs, I am so into them!

I wanted to show you how to make these savory fried pirozhki with one of my favorite traditional fillings – offal meat filling. Before you lose consciousness, let me assure you that these savory fried pirozhki is a true delicacy and were considered a national gourmet food back in USSR. They are made of the same ingredients as you would use in foie gras or pâté, so totally gourmet!

Back then they costed cents and you could probably buy a few dozens for a dollar. There is something about the offal filling that is so unique and blends with the fried pastry dough perfectly. But if offal filling is still not your thing try these savory fried pirozhki with any other filling of minced or ground meat instead, potatoes, mushrooms or cabbage for vegetarian option. The choice of filling is endless. Check out the gluten free sweet pirozhki with cherries as well.

Either way they are delicious and let me assure you that usually pirozhki coma only lasts for about an hour, possibly more if there’s a TV going on and the dishwasher whooshing you into a nap. Possibly even more if you dunked your pirozhki in a creamy garlic sauce. I promise you will wake up with warm fuzzies in your soul and bread crumbs in your hair.

Dough Ingredients:

5 1/2 cups all-purpose flour

1 tbsp instant yeast

1 tbsp salt

2 tbsp sugar

1 3/4 cup warm water

3 tbsp light vegetable oil ( + 2 cups for frying)

Filling Ingredients:

2 lb liver, lungs, heart (beef or pork)

1 big yellow onion, finely chopped

few peppercorns and bay leaves

salt and black pepper to taste

2 tbsp oil

I usually like to begin with the filling as lungs and/or heart cook for several hours. Wash the offal meat and place lungs and/or heart in the pot filled with water. Bring to a boil, skim off the foam, reduce the heat, add salt, peppercorns and bay leaves. Cook for at least 2.5-3 hours on low heat. Then let cool, cut in small chunks and push it through the meat grinder. Set aside.

Wash the liver and grind as well. Set aside.

Heat the skillet with oil over medium heat and caramelize the chopped onion until golden. Add the liver and fry for 5 more minutes. Liver cooks very fast so don;t over cook, or it will turn out rubbery.

Mix cooked liver and heart mixture together. Season for salt and pepper as required.

The dough from the bread maker comes out really fluffy, but standing mixer does a good job too. Simply mix all the dough ingredients and let rise for 3 hours. I usually preheat the oven to 200 F and turn it off. Then I leave my dough inside the oven to rise.

Mix the dough every hour and let rise again (total 3 rises).

Then transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 20 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking.

Stretch each dough ball on the baking sheet using your hands to make 4 – 5 inch flat circles.

Place about 2 tbsp of meat filling in the centre of each dough circle. Then gather up the sides of the circle, pinching them together.  Press it slightly to release the air between the filling and the dough.

Heat a dutch oven over medium high heat with enough oil to cover half of the pirozhki.

Place 3-4 pirozhki at a time in hot oil seem side down. It’s important not to overcrowd the pan, leaving some space between pirozhki as they rise while frying.

Reduce the heat to medium and fry until deep golden brown. Flip pirozhki on the other side, reduce the heat to low and fry for another 3-4 minutes.

Place savory fried pirozhki on paper towels to cool slightly and enjoy!