Russian pirozhki with Japanese curried veggies

I loved Russian pirozhki since I still studied in St Petersburg, I ate it almost every morning as breakfast on my way to the college, super cheap, 10 kopecks per each. There was different choices like deep-fried pirozkhi with meat, with cabbage, eggs …or baked ones. I always ordered two or three pirozhki with a glass of milk coffee. I still remember the smell, the early morning atmosphere in the small store at the corner, on the way to my college, super crowded especially during winter.

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Pirozhki are a popular street food and very comfort food in Russia, a stereotypical part of Russian culture.  

Today I actually prepare Russian pirozhki dough by a French recipe from my school in Paris. My French chefs prepare this dough for the sweet cramique with lemon flavor, but I adjust a little bit for my pirozhki by not adding the lemon zest. 

Step 1   Preparation for dough 

  1. Bread flour  250 gr
  2. Salt  5 gr
  3. Sugar  30 gr
  4. Dry yeast  3 gr
  5. Fermented dough  100 gr
  6. Water  105 ml
  7. Egg  1 pc
  8. Butter  100 gr
  9. Egg wash 

Mix all together for about 10′ at the 1st speed and another 8-10′ – at the second speed. Let it rest for about 10′ at the room temperature then keep it in the fridge for the next day use.

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The dough after a night in the fridge

Actually I never bake any bread with curry flavor, in French bread-baking recipe book, some famous chef mix curry powder with the dough. I never tried it. So today luckily I have veggies, a box of S&B Golden curry in the fridge, I’d love to make Japanese curried veggies for my Russian pirozhki by using French recipe!! United Nations!

Step 2  Preparation for curried veggies  

  1. Carrot  50 gr. 
  2. Potato 100 gr. 
  3. Pea 50 gr. 
  4. Haricot vert 50 gr. 
  5. Maiz 30 gr. 
  6. Onion 1pc 
  7. S&B Golden curry 20-30 gr. 

Cut everything in small cubes, stir with Golden curry, be careful because the cube of Golden curry is quite salted and spicy so better taste before adding any additional seasoning.

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Yummy curried veggies for my Russian pirozhki !

Now time to shaping the pirozhki with filling. I divide the dough into small balls of 80 gr. Fill with some veggies, shape into small baguettes and seal it carefully. Let it rest for final proof for about 1h30′-2h at the room temperature. Don’t forget the egg wash!

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Fill with curried veggies, shape into small baguette and seal it…
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Let it rest for final proof and bake at 180ºC for 15 minutes
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Russian pirozhki with Japanese curried veggies!

I love this combination and what I wish for my next baking is to add cooked egg to the filling, more black pepper…Anyway any filling you like, traditional ones like meat, mushroom, rice or very Russian – cabbage with egg…Enjoy baking!

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