Pirozhki with 2 filling (meat and cabbage)

Traditionally Borsch is eaten with Smetana and Pirozhki (пирожок , пирожки ) or Pampushki as they call these stuffed rolls in Ukraine. In the most usual forms, these are small dough cakes stuffed of meat or whatever else. Different places and families have different recipes. It is said that in Ukraine, Russia and Poland, Borsch is the same on all tables, those of the rich and the poor, and what makes the difference are pirozhki, Cakes with savory filling on the rich tables, a bread crust for the poor . Pirozhki can be whatever you want, stuffed with cheese or just herbs, game or a mix of everything else
In Armenia, where Borsch becomes popular during the Russian domination, piroshki are usually stuffed with meat and potatoes and are similar to Turkey boreke and Greek pitas.
They depends on the cook and are ideal turnovers in a fusion cuisine. You can substitute them also with focaccette from Puglia.

Here is a possible recipe for these special Russians and Ukrainians turnovers

L'immagine dei Pirozhki è presa da Google images

Ingredients: 500g of flour , 2-3 eggs ( depending on size ), 65g butter, melted 100ml of warm water, 75ml milk , 25g of fresh yeast (or 1 sachet 7g ), ½ tsp salt, 2 +1 Tsp sugar Ingredients for a cabbage filling: 500g cabbage or sauerkraut, 2 boiled eggs, 2 Tsp butte, salt. Ingredients for meat filling: 400g of ground (pork, beef), 1 onion, 1 egg, 2 Tsp milk, salt and pepper.
Dissolve yeast in the lukewarm water and 1 tsp sugar, let it sit for about 10 minutes until it foams. Put the flour in a bowl, add milk, lightly beaten eggs, butter, salt, sugar and baking powder dissolved.

Knead dough for a long time because it is very similar to a brioche dough and must be well-crafted to rise well. Put it in a bowl, cover with a cloth or with plastic wrap and let rise in a warm place until it doubles. Knead again the dough at least once more letting it to rise again before preparing pirozhki .

Prepare fillings.
For the cabbage filling: thinly sliced ​​cabbage and simmer it in a pan for 10 minutes with butter, stirring often. Salt. Boile Hard-boile eggs, let them cool, peel and chop them before mixing with cabbage.

For the meat filling: finely chop onion and mix with the ground beef, salt and pepper and if you want brown it in apan. Then add the eggs and milk and stir for few minutes.

Prepare now Pirozhki: With the dough make a sheet, 4-5 mm thick and cut portions not too large, more or less like those for a small panzerotto, any shape you want, round or rectangular. Put on it the filling and roll them up or close them very well by sealing edges.
Arrange Pirozhki on a baking dish covered with parchment paper or well greased, brush them with egg

Pirozhki can be large or small and are a perfect finger food.
They're always great, both hot and cold.

If you do not prepare Borsch, you can eat them with any soup and also with a cup of tea or a glass of wine. 
Fill them with anything you can imagine of even jams, fruit, mushrooms, fish, cottage cheese and so on.