Piroshki with sausage

25΄
Preparation Time
60΄
Waiting Time
20
Portions
3
Difficulty Level

Directions

We pour the yeast into the warm milk and we add all the remaining ingredients to the dough. We knead until the materials are homogenized. We let the dough rest in a warm environment until it expands about twice. Then, we take a small amount of dough and we open it in our hand on a small pie. We put the sausage and we close the dough from all sides, in the shape of an oval ball. We put the forks on non-stick paper and we let them rest for another
half an hour in a warm environment. Then we fry them in a lot of oil, in low heat, spinning them until they get a golden color on all sides.

Ingredients

CALCULATE PORTIONS:
  • FOR THE DOUGH

  • 500 gr. Hard Flour MILLS OF CRETE
  • 250 gr. Cow Milk VERO CRETAN
  • 100 gr. butter
  • 30 gr. liquid yeast
  • 40 gr. sugar
  • 10 gr. salt
  • FOR THE FILLING

  • 500 gr. small sausages
  • Olive oil for the frying

Equipment

  • Bowl
  • Pan