Fried Hand Pies (Pyrizhky)
The lovely Anastasia Zolotarev is launching her new cookbook "Sour Cherries & Sunflowers" on the 29th of April. Her new book celebrates her Ukrainian and Belarusian heritage, with recipes to preserve and feed the soul. We are so lucky to have her share a favourite recipe from the book - Fried Hand Pies (Pyrizhky).
Purchase Sour Cherries & Sunflowers here.
Find Anastasia on Instagram here.
Serves: 4-6 as a snack (makes 14-16)
Ingredients
Dough
50ml (13⁄4fl oz) sunflower oil, plus extra for frying
14g (1⁄2oz) fast-action dried yeast
50g (13⁄4oz) caster (granulated) sugar
500ml (17fl oz) lukewarm water
550g (1lb 4oz) plain (all-purpose) flour, sifted, plus extra for kneading salt
Cabbage Filling
70g (21⁄2oz) butter, ghee or oil
1⁄2 medium cabbage, finely sliced or shredded
1 onion, finely sliced
1 large carrot, grated
200g (7oz) sauerkraut (or more, if you prefer)
salt
Method
- In a large mixing bowl whisk together the oil, yeast, sugar and 3 generous pinches of salt. Pour in the lukewarm water and mix through. Add the flour and mix to a sticky, rough-textured dough. (Alternatively, you can do this in a stand mixer fitted with a dough hook.)
- Generously flour a work surface. Transfer the dough mixture onto the surface and sprinkle plenty of flour over the top. Flour your hands and then knead the dough for about 5 minutes. You may need to add a bit more flour: the dough should be soft, but not sticky.
- Form the dough into a smooth round shape and place it into a lightly floured or oiled bowl. Cover with a plate or cling film (plastic wrap) and place in the refrigerator for 30 minutes.
- Meanwhile prepare your filling. Place a large, lidded frying pan over a medium–high heat and melt about 3 tablespoons of the butter. Add the cabbage and a splash of water. Cook, stirring, for 5 minutes or until the cabbage reduces slightly. Add the onion, carrot and a pinch of salt. Cover the pan and cook gently for 10 minutes over a medium heat.
- After 10 minutes, remove the lid, stir in the sauerkraut and the rest of the butter. Increase the heat and cook for 10–15 minutes or until the mixture is reduced by half, and the cabbage and onion are nicely golden. You can cook this for longer but I do like the filling to have a bit of texture to it. Taste and add more salt if needed.
- Once you have prepared your filling, remove the dough from the refrigerator. Use a knife to cut the dough into pieces weighing around 65g (21⁄4oz). Lightly flour the work surface again and flour a rolling pin and your hands. Roll the pieces out into long oval shapes, about 3mm (1/8in) thick.
- Place about 2 heaped tablespoons of your filling into the centre of one of your rolled dough pieces. Bring the opposite edges of the dough together, pinching them to press the edges together. Shape to form an oval bun. Flip it and place on a lightly floured surface. Repeat until you have made at least three and then begin to cook them while you continue to fill and shape the rest.
- Heat a large frying pan with a generous amount of oil over a medium–high heat. Cook the pyrizhky for a few minutes on each side until golden, adjusting the heat slightly as needed. Remove from the pan to a plate lined with paper towels while you fill and cook the rest. These are best served hot from the pan.
Sour Cherries & Sunflowers celebrates culture and connection, with recipes to preserve and feed the soul. For slow mornings at home, there are Blueberry and Buckwheat Pancakes, whilst Pyrizhky and Varenyky dumpling recipes are shared with tales of family gatherings around the table. You’ll find open rye sandwiches and Blini for celebrations and special gatherings, everyday recipes like babka and borsch, as well as salads, preserves, and even desserts such as Honey, Walnut and Soured Cream Cake and Plum Rogaliki cookies.
