SPICY PORK PIROSHKI

Sometimes, when you read a recipe book it is not just giving you the new recipe, also it gave you an idea to create a new recipe. It happened to me few weeks ago, when I borrowed a recipe book from a friend of mine, I saw a recipe that totally new for me. The name also was the first time I heard about. PIROSHKI *I know...I know...I'm not too familiar with western food tho I lived in US for almost 2.5 years*! Yes, piroshki is a name of pastry that originally from Russia.

Since I never see, taste or make it, I really blinded with what piroshki is. I can't tell the one that I made is the correct one or not. In my mind, pastry *as piroshki is catagorized in pastry fams by Russian* is always related with croissant, pie and flaky. But, to me, Russian pastry *at least piroshki* is same as mini bread *or we are Indonesian, called it roti unyil*.
When in the recipe book, it made eggplant piroshki, I made up my own piroshki which is made from pork, bacon and some herbs including chilli powder. It tasted good and my hubby and friends liked it :).



Spicy Pork Piroshki

Ingredients:
Pastry:
4 sachets (28 gr) dried yeast
2 tbsps sugar
315 ml lukewarm milk
3 cups (375 gr) all-purpose flour
1 tsp salt
125 gr butter, melted

Filling:
1 pound pork loin, minced
1/2 pound bacon, minced
1 small onion, finely chopped
1-1/2 tbsps Italian seasoning
1/2 tbsp oregano
1 tbsp tabasco
1 tbsp garlic powder
1 tbsp chilli powder
1 tbsp chilli flakes
1/2 tsp nutmeg
2 tsp garlic salt
1 tsp kosher salt
1 tsp black pepper
3 tbsps fresh parsley, chopped

Preparation:
For The Pastry:
In a medium bowl, combine yeast and sugar. Stir in the milk. Combine the flour and salt in a mixing bowl and make a well in the centre. Pour the yeast mixture and the melted butter into the centre of the flour. Stir with dough attachment at speed 2 until the dough is smooth and pliable. Place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour, or until the dough has doubled in size.
Remove the dough from the bowl. Knead the dough lightly (the dough will be very soft but should not be sticky). Then, divide the dough into 24 portions.

For The Filling:
Mix all ingredients in a big bowl. Divide it into 24 portions. Shape it into short log. Set aside.

Finishing:
Preheat the oven to moderate 350F (180C/Gas 4). Grease baking sheets. Set aside.
Flatten 1 portion of dough into a small disc and place 1 portion of filling in the centre of the dough. Wrap the filling and press the edges firmly and seal it tight. Place assembled pastries, sealed-side down on the prepared baking sheet. Set aside in a warm place for 20 minutes. Brush the piroshki with beaten egg and lightly sprinkle the sesame seeds over the top. Bake for about 10 to 12 minutes or until cooked through and golden.