Thursday, June 13, 2013


Pirozhki are wonderful Russian buns with a sweet or savory filling. I planned to make two fillings, but Nikki insisted we make some cheese ones, too. Next time I think I'll use white flour as they are a little dry with wholewheat.

I didn't take pictures while we were cooking - Nicholas and sticky bread dough are not what I want anywhere near my camera! We used this recipe for the dough and the meat filling, but I also made a traditional cabbage-and-egg filling, which I made up from memory (I finely cut about a third of a small cabbage and two hard boiled eggs and mixed them together).

Nikki was in charge of the food processor while we were preparing our fillings - this worked well enough, even if the cabbage was a bit too finely chopped. Unfortunately, he then half-pureed the onions, but I think they still did the job...

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