I’ve never had a real Piroshki, I’ve only ever admired them from afar on the Internet. A search of the web turns up so many variants of the Piroshki that I’m not too concerned about calling my recipe a Piroshki. In particular I’m changing the dough recipe to reduce the calories. Most of the authentic recipes call for milk in the dough, but that isn’t going to work in a low calorie dish. I’m making a standard Pizza dough, just water, flour, salt, sugar, yeast, and a slosh of olive oil. You could probably also call these Cabbage Stromboli, or vegetarian Calzones if you like.
The filling for these little beauties will be braised cabbage. Cabbage is really low in calories, and I love the taste when you fry it – it reminds me of a Chiko Roll, see this recipe http://www.45degrees.co.nz/chiko-roll/
The recipe I’ve used as the inspiration for this meal is here http://imagecooking.com/2014/05/10/piroshki-with-cabbage/
Dough Recipe (you will need a third of this Dough recipe to make 5 Piroshki)
1-3/4 cups water (plus 1 or 2 more tablespoons if necessary)
1 tablespoons olive or other vegetable oil
1 pinch salt
1 teaspoon sugar
3 cups bread flour or all purpose flour
1 teaspoon active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Dough Cycle. After the dough has mixed a few minutes add a spoonful or two of water if the dough seems very dry. On my machine the Dough Cycle lasts 1-1/2 hours
The original recipe for the braised cabbage is here http://imagecooking.com/2014/05/07/braised-cabbage/ I’ve modified it by adding Leek, spring onion and a bit of chicken stock to sweat down the cabbage and removed the tomato paste for a splash of Soy sauce.
Ingredients (for 2 serves – 5 Piroshki)
1/4 head cabbage, sliced thinly
1 Medium Leek, Sliced into thin rings (White only)
1 Medium Carrot, chopped finely
1 Spring Onion Sliced
1 Cup Chicken or vegetable Stock
1 tsp Olive Oil
1 tsp Soy Sauce
1. Add the oil to a non-stick pan and gently fry the leeks for 3 – 4 minutes.
2. Add the carrots and fry for another minute or 2.
3. Add the cabbage, Chicken stock, soy sauce and braise over a medium heat until the cabbage has wilted, take off the heat and allow to cool. Note: The carrots will still have some crunch.
4. Add the finely sliced spring onion and mix through
To make the Piroshki
1. Preheat the oven to 250 C
2.Take a third of the above dough recipe, and divide into 5 rounds
3. Roll each piece into 10 to 15 cm rounds (5 to 6 inches)
4. Take a 1/4 of the Mixture and place in the centre of the rounds
5. Pinch the opposite sides of the dough over the top of the cabbage mixture to form a pasty shape (see photo)
6. Place the formed Piroshki on a baking tray lined with cooking paper, spray with cooking oil and bake in the middle of the oven until golden brown.
7. Can be eaten warm or cold.
So, how did these little bags of braised cabbage turn out?
I made 4 not 5, each weighed around 140 grams. They were made the night before for lunch the next day, and heated in the microwave for 2 minutes on a medium/high heat. Delicious, and relatively filling too. These are about 150 calories each, so I could eat 2 for lunch.
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