Pirozhki are small, filled buns made from yeast dough and can have sweet or savory fillings. They are a traditional Russian snack, often sold by street vendors, and can be baked or fried. Similar dishes exist in other Eastern European countries, such as piragi in Latvia and a Greek version introduced by Pontic Greeks. Pirozhki can be made at home or purchased pre-made from Russian markets and bakeries.
Pirozhki, literally “little pies” in Russian, are small filled buns, a traditional Russian snack. They can have a large variety of fillings, both sweet and savory. The buns are made from yeast dough and often brushed with egg before baking to give them a golden brown glaze. The dish is different from pierogi, a Polish specialty, which is made with a thin, unleavened dough. The singular form of pirozhki is pirozhok.
Like pies, pirozhki can be filled with almost anything. Sweet pirozhki can be filled with fresh or stewed fruit, such as cherries, apples or apricots, or with cottage cheese or jam. Savory fillings include meat, fish, eggs, potatoes, vegetables, and oatmeal or rice with some meat or offal for flavoring. Any combination of these fillings can also make a delicious pirozhk.
The dough may completely enclose the filling or may be arranged decoratively in strips around the filling. The buns are baked or fried. Traditionally, they are served alone or with soup, usually for lunch. In Russia, they are often sold by street vendors from heated carts. Pirozhki are usually hand-sized, not unlike an Italian calzone, but they can also be made bite-sized to serve as appetizers.
While the dish originated in Russia, many countries in and around Eastern Europe have developed their own version of pirozhok. The dish is a popular fast food sold on the streets of Armenia and Greece. The Latvian version, piragi, is crescent-shaped, made of bread dough and often filled with bacon and onion. The buns are also eaten in Central Asia, where they are commonly sold by street vendors.
The Greek version of pirozhki was introduced into the country’s cuisine by the Pontic Greeks, a group of ethnic Greeks who historically lived in Pontus on the southern coast of the Black Sea. They were driven off their land by the Ottoman Empire and returned to modern-day Greece. The Greek version of the dish is usually fried and may use a filling particular to Greek cuisine, such as feta or halloumi cheese.
Pirozhki is quite an involved dish to prepare, although many people make it at home. The benefit of making your own is that you can get creative with the fillings and of course have homemade treats fresh from the oven. For people without the time or cooking skills, pirozhki are often available pre-made at Russian markets and bakeries. They can also be available raw, so the customer can cook them fresh at home.
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