Piragi

Prepare the Dough

Activate Yeast

In a small bowl, combine the warm milk with a pinch of sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, or until frothy.

Mix Dough Ingredients

In a large bowl, whisk together the flour and salt. Cut in the softened butter until the mixture resembles coarse crumbs.

Combine Ingredients

Make a well in the center of the flour mixture. Add the yeast mixture, granulated sugar, and egg. Mix until a dough forms.

Knead Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes, or until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Prepare the Filling

Cook Filling

In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent. Add the ground meat and cook until browned. Season with salt, pepper, and caraway seeds (if using). Remove from heat and let cool.

Assemble the Piragi

Shape the Dough

Punch down the risen dough and transfer it to a floured surface. Roll out the dough to about 1/4-inch thickness. Cut into circles or squares, depending on your preference.

Fill and Seal

Place a small spoonful of the meat filling in the center of each dough piece. Fold the dough over the filling to form a half-moon shape (for circles) or a pocket (for squares). Pinch the edges to seal.

Second Rise

Place the filled pastries on a parchment-lined baking sheet. Cover with a kitchen towel and let rise for about 30 minutes.

Bake the Piragi

Preheat Oven

Preheat your oven to 375°F (190°C).

Apply Egg Wash

Brush the tops of the pastries with the beaten egg and sprinkle with sesame seeds or poppy seeds, if desired.

Bake

Bake in the preheated oven for 15-20 minutes, or until golden brown.

Cool and Serve

Allow the Piragi to cool slightly before serving.