These are interesting sandwiches. The first time I ever had them, I was teenager in California. I can't remember exactly where we were or why we bought them, I just remember that they were very tasty.
This is a good recipe for them. I think the filling is more of a traditional Russian one. Many cultures have a similar sandwich, the difference is more in the filling than anything else.
These can be baked or fried. Either way, they make a tasty lunch or dinner.
1 c. warm water
3 T. sugar
1 T. dry yeast
1 c. milk
1/4 c. butter or margarine
1/4 t. salt
4 - 4 1/2 c. flour
Dissolve yeast and sugar in warm water. Set aside. Heat milk and butter with salt just until butter melts. Don't get it too hot.
In mixing bowl, beat eggs until fluffy. Stir in milk mixture and yeast mixture. Beat until mixed. Add 3 c. flour and stir well. Add just enough of the remaining flour to make a soft dough. Cover and let rise for 1 - 2 hours, until doubled.
1 T. butter
1 c. chopped onions
1 lb hamburger
1 t. salt
1/2 t. pepper
4 hard-boiled eggs, peeled and chopped
Melt butter in a large frying pan. Add onions. Cook until soft. Add meat. Cook until hamburger is browned, stirring often to break up larger chunks. You want it small. Remove from heat.
Add salt, pepper, and eggs. Toss to mix. Set aside to cool.
Roll dough out into a large rectangle. Cut into 4-5 inch squares.
Fill each square with 3-4 T of filling. Fold dough edges together to seal over the filling. Pinch tight. You don't want any of the filling showing. Set aside on floured baking sheet until you have all the piroshkies assembled.
If you have extra dough, make it into rolls or scones. Bake or fry as desired.
Deep fat fryer - Heat oil to 350°. Fry 2-3 minutes per side, until nicely browned and dough is done. Set aside to drain.
Baked - Heat oven to 400°. Bake piroshkies for 12-15 minutes, until dough is browned and done. If you brush them with a beaten egg wash (1 egg, 2 T. water beaten until foamy), they will turn a shiny brown.
Serve warm or cold with plenty of mustard for dipping. Use some gourmet mustards, don't just stick with the yellow stuff.
These make great leftovers so don't be afraid of the quantity.