My Pirukad/pirukas Stuffed Pastries Recipe

No Photo

Have you made this?

 Share your own photo!

My Pirukad/Pirukas Stuffed pastries

Bonnie Beck

By
@sailboat

Estonian
These do take time, but are so good and delicious hot or cold. They will take more time to make, as you're family stands there and eats them while your cooking.

Everytime I have made them and served them to company the requests pour in to either teach somone or make them for someone

I even was ask to make 1500 for an Anniversay at the Church...100 miles from my home. I maybe nuts, but not that nuts!

I have made hundreds of them at a time. They frozen beautifully. They heat well in a microwave.


Featured Pinch Tips Video

Comments:

Method:

Deep Fry

Ingredients

left over ham. chopped finely
hard boiled eggs, chopped
crisco shortening

DOUGH

2 c
scalded raw organic whole milk, cooled to 120*
2 Tbsp
organic cane sugar
2 tsp
sea salt
2 Tbsp
raw unsalted organic butter
1/4 c
water
1 pkg
dry yeast or cube
6 c
sifted all organice purpose flour, my favorite in the red wheat flour

Directions Step-By-Step

1
I am getting lazy in my old age. It's hard to get good help now days..lol
So there are times I use Bridgeford frozen white bread.

For every pound of ham you will need 4 hard boiled eggs.

DO NOT CUT ALL THE FAT OFF THE HAM TRIMMINGS..it adds moisture to the hard boiled eggs and ham. plus it adds flavor.
2
When I bake my ham for the holidays or anytime. I NEVER put any kind of sweetner or cloves on it. It's not the way Europeans make ham.

First boil the eggs and set aside to cool. Cut your ham in chucks and place in food processor. Pulse till you have made the ham look like coarse corn meal.

Peel the boiled egg and chopped the eggs. Add them to the ham and stir to combine evenly. Set cover and aside in the refrig.
3
To make bread dough. Scalded the milk, add the butter and salt. Cool to 120*

Desolve yeast in 1/4 cup warm water 120* with the sugar. **Hot tap water has the perfect temp.**
Set aside till it foams.

Add Yeast to the warm scaled milk, add a cup of flour and stir. Keep adding and stirring until you can't stir anymore flour in.

Flour a cutting board or your clean counter. Place the dough on and knead as much flour in until it is just sightly sticky and smooth.

Place dough in a greased bowl and turn. Cover let rise in a warm place until double. (I usually use my oven that has a pilot light)

Turn out on floured surface and knead again until you hear popping sounds.
4
Cut dough in half. Use 1/2 the dough at a time, turn out on a floured surface and roll out to 1/4 inch.

Cut with a large round cookie cutter or jelly glass, dipped in flour.
Yes I really do have an old Jelly drinking glass from Welchs.

Take each round and place a heaping tsp. of ham and egg mix in the center of dough.

Fold the dough over, it will look like a half circle. Some may have a crescent shape.

Moisten your fingers tips with little water..moisten the edges.
Pinch the edges closed.

Set aside till you have used all the dough.
5
In a 4 quart pan, heat the crisco to 350*.

You will need enough crisco melted so it fills the 4 quart pan half full.

Carefully with a slotted spoon place as many Pirrukad in the hot oil.

Turn them as they brown. When they are brown on both sides they are finished.

Left out with a slotted spoon and place on a brown bag or paper towels.

Serve hot or cold.

They go excellently with pea soup and crowders.

My kids use loved it when I would pack them in their lunch pails.
6
Notes:

These can me bake in a 350* oven.

And instead of using crisco you can use oil or lard.

If you have any filling left..freeze it.

About this Recipe

Main Ingredient: Flour
Regional Style: Eastern European