Every Christmas Dr Skorpio’s family would make and have piroshki over the holiday period. A few years ago, Dr Skorpio took over the making of piroshki. Piroshki is the plural form of a Russian word meaning little pies. This recipe is from a very old Margaret Fulton Cookery Course which was a weekly circular in the 70’s.
margaret fulton

It is laborious as you have to make a yeast dough, make the filling, make the “pies” and let them rise before cooking. But it wouldn’t be Christmas in our household without them.


Piroshki Recipe
Makes about 30 large piroshki


  • 30 g compressed yeast (or 1 tsp of instant yeast)
  • 2.5 Tbs sugar
  • 3 cups plain flour
  • 1 and 1/4 cup of milk
  • 125 grams butter
  • 2 tspns salt
  • 1 egg yolk lightly beaten
  • beaten egg to glaze


  • 3 large onions, finely chopped
  • 60g butter
  • 250g speck (we use bacon)
  • fresh ground white pepper


  1. Combine yeast with 1/2 tbs of sugar in  a small bowl. Stir until it becomes liquid. Sprinkle with 1 tsp of flour and leave in a warm place.  If using instant yeast, mix the yeast and sugar with a little bit of warm water, about 1tbs.
  2. Heat milk, butter, salt and remaining sugar in a saucepan, stirring occasionally until milk is lukewarm.
  3. Sift remaining flour in a mixing bowl. Make a well in the centre, pour in the milk, yeast mixture and lightly beaten egg yolk. Stir with a wooden spoon gradually incorporating the flour.
  4. Beat the dough with your hand until smooth and elastic – about 3 min. Sprinkle with a little flour, cover with a tea towel and put in a warm spot until it has doubled – 1 hour.
  5. While the dough is rising, make the filling. For the filling, fry the onions in the butter until golden. As we use bacon, we add chopped bacon halfway through the cooking and take it off the heat when the onions are just golden, add pepper to taste.
  6. Turn the dough into a floured board and knead lightly.
  7. Tear off pieces of dough the size of a large tablespoon. Slightly flatten the dough into a thick disk. Put a teaspoon of filling in the middle and fold the edge over to enclose the filling. Shape into balls.
  8. Place on lightly greased trays and leave to rise in a warm place for 15 min. While they are rising, pre-heat oven to 450 deg F or 230 deg C.
  9. Brush with beaten egg and bake in a very hot oven for 10 to 15 min until golden. Serve hot.

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