Vera Kalmakoff has clearly conquered the communication barriers that growing up in the Russian-speaking community of Veregin, Saskatchewan, placed in her way. In her retired years she has started performing with ‘Senior's A GOGO', starring in an educational play about seniors and sexuality. She is a proud single mother and grandmother. She did it her way!
- Portion size 6 servings
MethodIt seems that every culture has its own version of this stuffed bread. Vera makes hers with a simple dry cottage cheese and egg filling. Fillings can include fried ground beef and onion, Vera's dry cottage cheese and egg, or fruit preserves.
Filling Method: In a large bowl, stir together filling ingredients until well combined. Set aside. Alternatively, you can substitute any fruit pie filling to make a sweet version of this piroshki.
Dough Method: Pour the flour, salt, baking powder into a large mixing bowl. Stir the dry ingredients until well combined. Cut the margarine into the flour using a pastry cutter, or fork.
In a separate bowl, whisk the eggs. Add the buttermilk and whisk to combine. Pour the egg mixture into the dry ingredients and mix into a soft dough. Cover with a clean tea towel and set aside.
Preheat oven to 450°F. Have a baking sheet on hand.
Divide the dough into 6 equal balls and, using a rolling pin, roll each into round discs. Put a dollop of your filling into the centre of each piroshki, fold the dough over and pinch the edges together to seal. Place on your baking sheet.
Bake for 25-30 minutes until golden. Serve topped with melted butter or margarine or before baking, glaze with a whisked egg for a shiny finish.
Learn more about Vera's story on NFB.ca/bread.