Best Olive Oil Pastry Cabbage Pirozhki Recipes

SAVORY PIROZHKI

Steps:

• Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside.
• Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. When boiling, add the cabbage and turn off the heat. Allow to sit for about 8-10 minutes to soften. Drain in a colander and rinse well to stop the cooking process. Set aside.
• Step 3 Place a medium sauté pan over medium-high heat. Add the olive oil and when hot, but not smoking, add the onion and sauté, stirring occasionally and cook till starting to brown about 10 minutes. Remove from the heat and cool slightly.
• Step 4 In a large mixing bowl add the drained softened cabbage, sautéed onions, hardboiled egg, dill, salt and pepper. Mix well to incorporate and set aside.
• Step 5 For the Beef Filling: Sauté the ground beef in 1 tablespoon oil till browned and thoroughly cooked. Drain the beef in colander and place the sauté pan back over the heat. Add the chopped onion and cook per the above instructions.
• Step 6 In a large mixing bowl add the cooked beef, sautéed onions, hardboiled eggs, dill, salt and pepper. Mix well to incorporate. Set aside.
• Step 7 For the Dough: On a lightly floured work surface, roll out one biscuit making a 5-inch round circle. Place a generous scoop of the filling you made (either cabbage or ground beef) in the middle of the dough. Make sure you have used enough filling, but do not overstuff it.
• Step 8 Using your hands, carefully fold the dough over the filling, making a half circle. Pinch the edges together and pick up the Pirozhki. Working from one end to the other, firmly pinch the edges of the dough together creating a seal. Place on the prepared baking sheet, seam side down. Using the palm of your hand, lightly tap the Pirozhki to even out the filling. Repeat with the remaining pieces of dough. Make sure to give the Pirozhki space on the baking sheet as they will puff up.
• Step 9 Using a pastry brush, lightly brush each Pirozhki with egg yolk.
• Step 10 Place in the oven and bake for about 25 minutes, turning the baking sheet once mid-way through, till the Pirozhki are golden brown and firm to the touch.
• Step 11 Allow to cool slightly before serving.

WHOLE WHEAT YEASTED OLIVE OIL PASTRY

Steps:

• 1. Original recipe intro: by MARTHA ROSE SHULMAN, published June 22, 2009. "Vegetable pies aren't difficult to make, but they take a while from start to finish. Mix the dough first. While it's rising, make the filling. Baking will take time: the pies require 50 to 60 minutes. They're not quick dinner-after-work dishes, but impressive, healthful meals to make on weekends, when you've come home from the farmers' market with a basketful of produce. "Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready."
• 2. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
• 3. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
• 4. Advance preparation: You can make the dough a day ahead and refrigerate. Once rolled out, the dough will keep for a month in the freezer if it's well wrapped.

CABBAGE PIROZHKI

Steps:

• Mix up the pastry dough and while it is rising, make the filling.
• Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture.
• When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes.
• Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes.
• Brush pirozhki with egg wash. Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating.

CABBAGE PIROZHKI

Steps:

• 1. Original recipe intro: by MARTHA ROSE SHULMAN JAN. 27, 2014. "Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole wheat olive oil pastry and it worked beautifully."
• 2. Mix up the pastry dough and while it is rising, make the filling.
• 3. Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture.
• 4. When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes.
• 5. Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes.
• 6. Brush pirozhki with egg wash. Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating.
• 7. Note: You may have some filling left over. Use it in a timbale or gratin, as a topping for bruschetta or as a filling for an omelet.
• 8. Advance preparation: You can make the filling for these a day or two ahead. The pirozhkis can be made a day ahead and reheated. They freeze well.

PIROZHKI

Steps:

• Make the dough:
• In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.
• Make the filling:
• Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
• On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.
• Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.