Pirojki (baked)

Dough Ingredients (makes ~12-15 pirojki)
  • 8oz tvorog (farmer's cheese), room temperature
  • 8oz butter, room temperature
  • 2 cups flour
  • a pinch of salt
You can stuff them with whatever you’d like (filling must be pre-cooked). We made a batch with meat and another with cabbage. Other traditional fillings are mashed potato and mushroom, herbed farmers cheese, or mashed potato and meat (next time I make the meat kind, I’ll add mashed potatoes – makes for a smoother filling). The cabbage was still my fave (although tvorog ones are really awesome too; remember the vatrushki?)! Smile

1. Work butter into farmer's cheese (I used a pastry cutter which worked great).
2. Add flour and salt; work it in.
3. Knead until smooth.
4. Refrigerate for 45 minutes (it's easier to roll out the dough when it's really cold).
Preheat oven to 390*
5. Cut dough into smaller pieces, roll them out (about 5" wide is a good size). They shouldn't be paper thin, around 2-3mm is just right.
6. Place a few tablespoons of filling into each dough circle, then gently pinch the ends together. This dough is not stretchy at all so you want to just have the ends meet.
7. Place pirojki seam side down on a baking sheet.
8. Bake for 15-20 minutes, until golden brown.
Enjoy! :)