Piroshki

Method

Warm the milk to 35°C and dissolve the yeast with the sugar, then combine with flour, salt, egg and 25g softened butter to form a soft dough. Knead for 10 minutes until smooth, then cover and leave to rise for 1.5 hours until doubled. Meanwhile, finely dice the onion and potato, then fry the onion in butter until soft before adding the minced beef and cooking until browned, then add the diced potato with seasoning and simmer for 10 minutes until the potato is tender; cool completely. Divide the dough into 12 equal pieces, roll each into a thin circle, place a spoonful of filling in the centre, then fold and seal to create an oval parcel. Place on a baking sheet, cover and prove for 30 minutes. Heat the oil to 160°C and carefully deep-fry the piroshki in batches for 3-4 minutes until golden brown, turning once, then drain on kitchen paper and serve hot.