Title: Piroshiki for Bread Makers
Categories: Bread Entree Pie
Yield: 5 Servings
| 5 1/2 | oz | WATER (165 ML) |
| 1 1/2 | c | BREAD FLOUR |
| 1 | tb | NONFAT DRY MILK POWDER |
| 2 | tb | SUGAR |
| 1 | ts | SALT |
| 1 | tb | BUTTER |
| 1 1/2 | ts | DRY YEAST |
| FILLING |
| 3 1/2 | oz | MINCED MEAT |
| 1 | | ONION, SMALL AND CHOPPED |
| 2 | | HARD BOILED EGGS |
| 1 | oz | PEAS |
| 1 1/4 | oz | BUTTER |
REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30
MINUTES. CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL BALL.
COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 MINUTES. FRY ONION WITH
BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED EGGS, AND PEAS. SEASON
WITH SALT AND PEPPER. ROLL EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A
ROLLING PIN. PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI WITH WATER ON
THE EDGE. PLACE FORMED DOUGH ON A GREASED OVEN TRAY. SPRAY ENOUGH WATER
AND LET DOUGH RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40
MINUTES. DEEP FAT FRY AT 350 DEGREES UNTIL GOLDEN BROWN.