Ingredients
For the filling
- Minced beef 400 gr
- Olive oil 2 tablespoons
- Finely chopped onions 2
- Gruyere grated 1 cup
- Parmesan grated 1/2 cup
- Egg white 1
- Salt - pepper
- Olive oil for frying
For the batter
- All-purpose flour 7 cups
- Butter 1 cup
- Egg yolks 4
- Dry yeast 1 sachet
- Salt
- Water 2 cups warm
Instructions
In a bowl add 2 cups of warm water.Add the yeast,a little flour and stir until the mixture combines.Cover the bowl and let the mixture rise.Beat the yolks.Put the remaining flour into another bowl,add a little salt,the butter and the beaten yolks.Add the yeast mixture ,some warm water and knead until the dough becomes tender.Cover it and let it rise.In a pan add 2 tablespoons of olive oil and saute the minced meat with the onions.Season with salt and pepper and simmer for 20 minutes until most of the liquid has been absorbed.Turn off the heat and when it is cool add the cheese and stir.Cut the dough into small pieces(depending on the size of the piroshki you want),shape into balls and using a rolling pin roll them out into sheets.Place a spoonful of the filling on each sheet,spread it with the white all around so as not to stick,pinch the edges of the dough together to seal and roll it up.Follow the same procedure with the remaining dough and line them into a roasting pan.Heat some olive oil in a frying pan.When the piroshki have been doubled in volume fry them into the hot olive oil until brown,then place them onto absorbing kitchen paper to absorb the excess oil.Serve them warm.