Pies with giblets
12 servings
180 minutes
Pirozhki with offal are a vivid example of Russian cuisine, combining rich flavors and traditional cooking techniques. Historically, this recipe originates from rural kitchens where housewives used all parts of poultry and livestock to create nutritious and aromatic dishes. The airy dough made with fermented milk gives the pirozhki tenderness and softness, while the filling of offal, complemented by onions and spices, provides depth of flavor and richness. These pirozhki are especially good on cold days; they can be served as a standalone dish or with a light broth. Fried to a golden crust, they have an appetizing crunch on the outside and juiciness on the inside, while their rich meaty aroma makes them truly comforting food.
1
Dissolve the yeast in warm boiled water, add ryazhenka, eggs, melted butter, sugar, and salt. Mix everything well.
- Fresh yeast: 5 g
- Ryazhenka: 300 ml
- Chicken egg: 2 pieces
- Melted butter: 2 tablespoons
- Sugar: 0.5 tablespoon
2
Sift the flour, adding it gradually, and knead a soft, elastic dough that slightly sticks to your hands (the amount of flour may vary depending on its density). Roll the dough into a ball, place it in a bowl, cover with plastic wrap, and put it in a warm place to rise. During this time, knead the dough once or twice.
- Wheat flour: 500 g
3
While the dough rises, prepare the filling. For this, pass the onion, lungs, and offal through a meat grinder, salt it, and stew in vegetable oil.
- Onion: 1 piece
- Lamb lungs: 200 g
- Duck giblets: 100 g
- Vegetable oil: 2 glasss
4
Puree with a blender.
5
When the dough rises, place it on a floured table and roll it into a rope, cut into pieces, lightly coat in flour, roll into a flatbread, add filling, and pinch the edges.
- Wheat flour: 500 g
6
Cover with a cloth, let it rest for 15 minutes.
7
Heat the pan. Pour in vegetable oil. Fry over medium heat until golden brown.
- Vegetable oil: 2 glasss