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Recipe Thursday-GariMark Chicken, Mushroom & Onion Piroshki

Posted on February 13th, 2014 | Posted in Appetizer, Main Course, Recipes, Supplier of the Month

With the 2014 Winter Olympics being in Russia this year I was inspired to try a traditional Russian dish. I have never made anything Russian so this was exciting for me to research Russian cuisine and make something new. I decided on Piroshki which is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. I came up with a baked GariMark Chicken, Mushroom and Onion Piroshki. These buns were addictive, soft, golden brown and the sweet or savory filling options are infinite. So have fun coming up with your own creative fillings. I served these at the Olympic Opening Ceremony party that I went to and they were a hit!

To view our GariMark Foods February product specials click HERE.

GariMark Chicken, Mushroom and Onion Piroshki


Yield 40 Piroshki

2 cups warm milk (HPH004, 1/2GAL, Crowley)
1 tablespoon active dry yeast (991832, 12/2#, Redstar)
½ cup sugar, divided (991842, 50#, Golden Barrel)
6 cups + 1 tablespoon all-purpose flour, (divided into 1 cup and 5 cups + 1 tablespoon) (991889, 25#)
3 eggs (EGG014, DOZ, Martin)
1 and ½ tablespoon melted salted butter (880025, 1# solid)
1 teaspoon salt (991862, 50#)
1 egg, beaten for egg wash (EGG014, DOZ, Martin)

1 pound GariMark grill mark chicken (553075, 10#, GariMark)
3 tablespoon olive oil (992055, 3LTR, Pomace)
1 onion, quartered (00676, 50#)
1 pound button mushrooms, quartered (05315, 10#)
1 teaspoon fresh rosemary, minced (00940, 4oz)
1/2 teaspoon salt (991862, 50#)
1/2 teaspoon pepper (CQP064, GAL, Country Quest)

Savory Chicken, Mushroom & Onion Filling

Filling can be made while dough rises. Preheat oven to 425˚. Toss quartered onion with 1 tablespoon olive oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet. In medium bowl combine the mushrooms, rosemary, salt and pepper and toss with 2 tablespoons of olive oil.  Place mushrooms in a separate lipped cookie sheet. Roast onions and mushrooms until tender. For the onions you want the cut surfaces to turn golden brown, 25 to 30 minutes. For the mushrooms you want them to brown and soften, 15 to  20 minutes.  Chop up the mushrooms and onions into bite size pieces, around 1/2″ pieces. Combine vegetables and chicken and set aside.

How to Make the Piroshki/Buns:

To bake preheat your oven to 360° F.

In the bowl of an electric mixer, add 2 cups warm milk and sprinkle the top with 1 tablespoon yeast. Let sit for 5-7 minutes. Add 1 cup flour and ¼ cup sugar. Whisk together until blended and let it rise at room temperature for 30-45 minutes. It will rise faster in a warm place (20 minutes in a 100˚ oven, but don’t let it get hotter than that or it will start to cook and ruin the yeast). Since my oven does not heat to as low as 100˚ I place my dough in my microwave to rise, which is above the oven so it tends to be warm.

Whisk in the 3 eggs, remaining ¼ cup sugar, 1 ½ tablespoon melted butter and 1 teaspoon salt. Now using the dough hook, add the flour 1 cup at a time letting it blend into the dough before adding the next cup. (Add the last cup ½ cup at a time so you do not over-do it). You know you have added enough flour when the dough is no longer sticking to the walls of the bowl. I ended up adding 6 cups and 1 tablespoon, but it could vary slightly depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes. Cover with plastic wrap and let rise for 2 hours in a warm room (or 1 hour in a 100˚ oven). The dough will triple in volume. Be patient. It is all worth it in the end.

Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Working with one piece at a time, roll each piece of dough into a 13-14″ circle. Cut each circle with a pizza cutter into 8 equal triangles.

Piroshki-1_Hometown Provisions

Place about 2 teaspoons of filling onto the middle of the wide portion of each triangle.

To roll pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward. 

Piroshki-2_hometown Provisions

Once the piroshki are rolled up, place on a parchment lined baking sheet ½” apart with the flap side facing down so they do not unroll.

Piroshki-3_hometown provisions

Let the piroshki rise 30-45 minutes in a warm room (or 20 minutes in a warm 100˚ oven) until they look puffy. They will puff up nicely and will be touching each other. Now they are ready for the oven. Beat 1 egg and brush the tops of the piroshki with the beaten egg.

Bake at 360˚F for 25 minutes or until the tops are golden brown.

Recipe adapted from www.natashaskitchen.com

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