Today is the annual baking party at my house: I am making piroshki with fish filling. My friends and coworkers have been always asking for some authentic Russian food but I rarely have time to make something really good because it is so time consuming. So, I have decided to involve my guests in the process of tackling the daunting process of making dough, filling and then baking.
Ingredients for the dough:
- 300 grams flour
- 1 teaspoon baking powder
- 100 grams butter
- 2 tablespoons sugar
- 0.5 teaspoon salt
- 250 ml milk
Ingredients for the filling:
- 500 grams salmon
- 1 hardboiled egg
- 1 onion
- 2 tablespoons of oil
- small bunch of dill
- salt, pepper to taste
Directions
To make the dough, sift the flour into a big bowl. Add salt and baking powder, melted butter and sugar. Gradually add warm milk while stirring the mixture. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover in a plastic wrap and let it cool in the fridge for 1 hour.
For the filling, rinse the fish filet and pat dry with a paper towel. Cut in small half-inch squares and sprinkle with salt. Chop the onion and dill.
Heat the oil in a large pan. Sauté onion for about 3 minutes then add fish and cook 5 more minutes on medium heat. Let it cool slightly and add chopped dill, hardboiled egg and salt and pepper. The filling is ready.
Remove the dough from the fridge and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3.5 to 4 inches in diameter. 
Fill the center of each disk with a heaping tablespoon of the cooled fish filling. Fold disks over the mixture and firmly pinch edges to seal. 
Arrange on a baking sheet covered with parchment paper and sprayed with olive oil.
Brush the top of piroshki with lightly beaten egg just before putting in the oven. Bake at 375°F for about 30 minutes. Serve warm with a simple vegetable salad or broth.
