- LK Bonabi
Pirashki - Ground Meat Pasties
Updated: Dec 16, 2020
Pirashki, known as Pirozhki is a Russian influenced snack made not only in Iran but in many other countries with variations to fillings, normally eaten as fast food. In Iran it's filled with sweet fillings such as pastry cream or meat and potato.
You can fill Pirashki with any filling you like. I've filled mine with minced lamb and potato. The pastry is exceptionally light, a cross between short crust and puff pastry.
The pastry can also be made thicker and baked in the oven but I've chosen the lighter fried in oil version.
This is one snack I've decided to make for Shab-e-Yalda, the longest night of the year, this year (December 20 /21) with both savoury and sweet fillings :)
Ingredients
For the pastry
200g self rising flour
1/2 tsp baking powder
60g butter or margarine
1 egg medium size
1 tsp caster sugar
1 tbsp yogurt
For the filling
150g minced lamb
1/4 cup oil
1 small onion
1 small potato
1 tsp salt
1tsp ground black pepper
1/4 tsp cinnamon
generous pinch of ground saffron
2 cups oil for shallow frying the Pirashki
Method
For the filling
Step 1
Add to a large pan
Chop the onion and fry till slightly golden brown
Chop the potato into small cubes and add to the onion
Add the minced lamb and spices
Fry until the meat has browned
Step 2
Add 1/4 cup of water and cover the top
Allow the water to reduce completely and the minced meat and potato to cook through
Once cooked set aside to cool
For the pastry
Step 1
Add the flour, sugar and baking powder to a large mixing bowl
Add the butter, egg and yogurt
Mix until all the dry ingredients have come together into a smooth dough
Set aside in the fridge to rest for 30 minutes
Step 2
Remove the dough from the fridge
Make ping pong sized balls out of the dough
Take each and flatten with a rolling pin about 4 inches by 4 inches
Brush the edges with a little water
Step 3
Add 2 teaspoon full of the filling in the centre
Fold the dough over to cover the filling and form into a crescent shape
Crimp the edges of the Pirashki to ensure nothing spills out when frying
Note: you can make your Pirashki bigger, I've chosen to make mine on the smaller medium size :)
Step 4
Heat the oil in a deep pan to shallow fry the Priashki
Once the oil is hot add the first Pirashki and toss in the oil for 1 min on each side
The Pirashki should be golden brown and not any darker
Remove from the oil and set aside on kitchen paper to remove any excess oil
Enjoy as a snack with your favourite dip. I enjoy this lovely snack with sweet Persian tea. :) Noosh-e-Jaan :)
