Beef Pirozhok
Baking and Desserts • Yugoslavian
Description
You can experiment with the filling of the pirozhok — for example, add some foie gras to the already cooked beef.
Ingredients
- Beef 5 oz
- Puff Pastry 5 oz
- Shallot 1 head
- Carrot 1 piece
- Garlic 1 clove
- Chicken Egg 2 pieces
- Red Grape Juice 0 fl oz
- Butter 1 tablespoon
- Mayonnaise 5 oz
- Wasabi 0 oz
- Yogurt powder 0 fl oz
- Meyer Lemon Juice 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Divide the dough into two parts, roll out both, and refrigerate for fifteen minutes.
Step 2
Cut the beef, carrots, shallots, and garlic into small pieces. Heat butter in a saucepan (or preferably in a pressure cooker), sauté the meat pieces with the vegetables, add red wine, and simmer for two minutes.
Step 3
Pour in enough water to cover the meat and simmer for forty-five minutes (if using a pressure cooker) or one and a half hours (if using a saucepan over low heat).
Step 4
Remove the meat and vegetables. Shred the meat into strands, add a bit of broth to both the meat and vegetables, and place them in the refrigerator for about twenty minutes.
Step 5
Add one egg to the cooled vegetables and meat, season with salt and pepper, and mix thoroughly.
Step 6
Form a ball from the minced meat and place it on a circle of dough. Brush the edges of the dough with egg, then place a second circle on top and seal the edges together. Brush the seam with egg as well. Make a small hole in the center of the top dough layer and decorate the lid with lines drawn using a knife. Refrigerate for half an hour.
Step 7
Place the pastry in an oven preheated to 355°F for twenty to twenty-five minutes. The pastry is ready when the crust is nicely browned and juices start to appear on top.
Step 8
Mix the mayonnaise with wasabi, yogurt, and lemon juice. Serve the pastry cold with this sauce.
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