Weiwels Piroschki

Ingredients for 1 servings:

• ¼ liter of milk
• 60 g butter
• 20 g yeast
• 1 pinch(s) of sugar
• ¼ tsp salt
• 1 egg(s)
• 500 g flour
• 1 stalk(s) leek, thick or 2 thin
• 1 small onion(s) or half a large one
• some butter
• 5 small sausages (bratwurst), coarse raw
• 2 tbsp breadcrumbs
• 2 egg yolks

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Heat the milk and melt the butter. Crumble the yeast into the lukewarm liquid, stir in the sugar, salt, egg, and a little flour. Then gradually add all the flour and knead into a smooth dough. Cover the dough and let it rise for about 20 minutes. In the meantime, wash the leek and slice it thinly. Dice the onion. Sauté the diced onion and leek in a little butter until translucent and set aside to cool. Meanwhile, remove the skins from the raw sausages and place them in a bowl. Mix the leek and onion mixture with the breadcrumbs and mix everything well. Preheat the oven to 200°C (top/bottom heat, slightly less with fan/convection oven). Roll out the yeast dough and cut into rectangles of approximately 12 x 8 cm. If you like, you can also cut the piroshki into round shapes, but then there will be a lot of waste. Now place about 1 small tablespoon of the filling onto each piece of dough. Then fold the long side in half so that the pockets are only about 5 x 8 cm in size. Press the edges firmly with the tines of a fork and brush the piroshki, placed on the baking sheet, with beaten egg yolk. Bake on the second rack from the bottom for about 30 minutes. The piroshki are delicious hot, lukewarm, or cold. They’re also wonderful to bake again the next day (if you have any leftovers). They take a bit of work, but it’s worth it!