Pirukad (in estonian) or meaties

I accidentally bumped into an old friend of mine over the weekend on Facebook. I don´t really go to FB very often anymore, I got myself addicted to Mall World and when on FB, that´s what I occasionally do as well as look at all the new pictures people have put up.

We haven´t seen each other in 14 years I think and she always made the softest cinnamon buns ever.  They were heavenly and I envied her for that. I never got it right. Mine were always so hard that you couldn´t eat them. Not sure where I went wrong but it gave me inspiration to try again yesterday.  Instead of cinnamon buns I decided to make Pirukad (meat patties in English) instead.  There is no good word for them in english. Meat patties or meat pastries is just so long. I will call them meaties 🙂pirukad7Here is the winning recipe that I used:

1 (.25 ounce) package active dry yeast

1 cup warm water (120 degrees F)

3 cups all-purpose flour

1 egg

1 tablespoon butter

1 tablespoon white sugar

1 teaspoon salt

1 egg for egg wash

First dissolve your yeast with warm water, I researched, there are different temperatures suggested, from 110 F to 130 F) So I warmed it to 120 F before pouring the water over the dry yeast! Stir till nice and creamy, about 7 minutes.pirukad1Combine the yeast mixture with flour, egg, butter, sugar and salt. I used my kitchen aid stand mixer to do so, it was pretty hard on the machine but very easy for me. The first 4 minutes I used the flat beater and then switched to dough hook for maybe 5 minutes. Then I kneaded the dough by hand because I didn´t believe that the dough hook did a very good job.pirukad3Then place your dough into a bowl and lightly grease the top. I used oil spray. Let it rise for an hour.

Now let´s make filling. I used a pound of ground beef and 3 eggs. Fry ground beef, boil eggs (chop) and mix them together. It´s important to drain all the grease out before mixing in the eggs. Nothing difficult here! You can also use carrot or ham but I love the ground beef ones.

After an hour, roll out your dough. cut out circles, fill it with desired filling and close the edges, I used the “meaties” maker 🙂 Few I also made a few by hand.Don´t forget to brush egg wash over pastries.pirukad4pirukad5pirukad6Before filling the patties, preheat the oven to 400 F. Bake 18-20 minutes or till golden brown.

pirukad8This was an awesome awesome recipe! And for the first time the meaties are still soft the next day. That has never happened before 🙂 I am supper happy! I will be saving this recipe for sure and we will be eating more Pirukad now!

It will also make awesome cinnamon buns, I´m sure of it!

One thought on “Pirukad (in estonian) or meaties

  1. Pingback: Fingerfood aus ganz Europa - La Belle Assiette - Blog

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