About 30 small Piroshki
4 1/2 cups flour
1 1/2 cup milk
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon salt
1/2 ounce dry yeast
1/4 cup warm water
1 egg plus 1 tablespoon water for egg wash.
In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
In a large bowl, combine flour, sugar and salt.
Make a well in flour mixture and add milk, egg, oil and yeast.
Using your hands, combine to make a soft dough.
Knead for about 10 minutes.
Cover dough and let it rise for 1 hour - needs to double in volume.
On a flat surface, shape dough in a large log.
With a sharp knife, slice a desired amount and roll into a ball.
Flatten dough, using your finger to make a round disk.
Place some meat filling in the middle and pinch all around to secure the dough.
Brush dough with egg wash.
Heat oven to 350 degrees.
Arrange piroshki on a baking sheet covered with parchment paper.
Bake for about 14 minutes or until golden brown.
1 1/2 lb ground meat
1 onion, finely diced
2 garlic clove, finely minced
2 large carrots, finely chopped
2 celery stalks, finely chopped
2 tablespoons olive oil
In a large skillet, heat oil.
Add meat, brown until meat is fully cooked.
Add carrot and celery, cook further.
Add salt and pepper to taste.
Let simmer for about an hour.
Let mixture cool before using it.