Chicken Piroshki

Savoury pastry meat pie

Prep Time 30 min
Cook Time 8 min
Serving Size 4
Recipe Type Microwave Oven

Journey to the heart of traditional Eastern European cuisine with Chicken Piroshki. The origins of this dish are said to trace back to the 18th century, where miner’s wives crafted piroshki as a practical lunch solution for their husbands to carry to their work. A soft, pillowy dough encases a rich filling, brings together the tender, aromatic goodness of seasoned chicken with a blend of spices and herbs. Baked to a golden brown, the savoury pastry embodies the warmth and comfort of home-cooked meals. Piroshki make a versatile addition to any meal, whether traditionally paired with a bowl of borsch for dinner, enjoyed as standalone appetisers, or served as a unique breakfast option. You could try this simple recipe for the next picnic, potluck, or dinners.

Ingredients

300 ml Milk, lukewarm
4 gmsYeast
1 tsp Granulated Sugar
4 tbsp Olive Oil
400 gms All-Purpose Flour
1 pinch Salt
All-purpose flour, for dusting
2 Eggs (For wash eggs + 4 tbsp water)
For the filling: 300 gm Chicken, cooked
3 tbsp Schezwan Sauce
2 tbsp Coriander Leaves, chopped

Method

In a bowl add the milk, yeast, sugar, olive oil, and whisk well. Ideally, set the mixture aside for 5-10 minutes until the yeast is activated.
Add the flour, salt, and beat the mixture in the mixer with the hook attachment at medium speed, for 4-5 minutes, until you get elastic dough. Alternatively, you can knead the dough with your hands
Cover the dough with plastic wrap and let it double in volume.
In a bowl add the chicken into small cubes, add schezwan sauce and coriander finely chopped, and mix well. Add seasoning in case needed and set aside.
Pre Heat the oven at 180⁰C.
Place the dough on your floured worktop and cut it into 8 pieces.
Roll out each dough piece into a 10 cm round sheet. In case the dough is sticky, dust it with flour.
Divide the filling among the pieces and spread a little water over their edges with a pastry brush.
Fold the dough pieces diagonally, like a calzone, and press the edges of the dough to stick them together. Bake at 180⁰C for 8 minutes.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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