Bacon, Caramelised Onion & Thyme Piroshki

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Piroshki (also known as pirozhki or pyrizhky), literally translating to ‘small pie’, are individual-sized buns with either a sweet or savoury filling. There are many variants of piroshki across Eastern Europe, but this recipe most closely resembles the Russian version. These piroshki are baked rather than fried and stuffed with the dreamy combination of bacon, caramelised onion and thyme. We usually serve these as hors d’oeuvres but they are great for lunches and picnics as they are easily transportable and don’t make a mess.

While they do take time and effort to make, they more than make up for it in terms of flavour and I find the baking process is very rewarding. There’s something so satisfying about making things from scratch and I’m always left feeling very self-righteous (plus who doesn’t love kneading dough? So fun and therapeutic). Next time you have a free afternoon, try making a batch – your tastebuds will definitely thank you for it!

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Ingredients (makes 35-40)
60g fresh yeast
2 tablespoons sugar
315ml lukewarm milk
375g plain flour
Salt & pepper
125g melted butter
3 large brown onions, chopped
55g butter, extra
250g bacon
2 tablespoons fresh thyme leaves
1 egg, beaten

Method
Combine the yeast and sugar; stir in the milk.

In a large bowl, mix flour and 2 teaspoons salt and make a well in the centre. Pour the yeast mixture and the melted butter into the centre. Beat well for 3 minutes until a smooth batter is formed. Cover with Gladwrap and leave in a warm place for 1 hour or until doubled in size.

Gently cook onions in extra butter until golden. Chop bacon finely and add to the onions along with a teaspoon of pepper and the thyme leaves.

Knead the risen dough lightly and then divide into 35 to 40 portions. Wrap a teaspoon of the bacon filling into each portion of the dough. Allow the buns to prove in a warm place on greased trays for 15 minutes.

Preheat oven to 230°C.

Brush each bun with egg and bake in the prepared oven for 10-15 minutes or until golden brown. Enjoy!

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Recipe adapted from Hors D’Oeuvres (1988) by June Budgen.

Mini Quiches

These delicious quiches are perfect for picnics, high-teas or parties. Here I’ve provided the recipe for cheese & bacon mini quiches, which are probably the biggest crowd pleaser, but you can add anything you’d like to your quiches – I love spinach and semi-dried tomato as a vegetarian option.

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Ingredients (makes 36)
2 sheets puff pastry
5 rashers shortcut bacon, with fat removed
185g shredded cheese
3 eggs
½ cup thickened cream

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Method
Defrost pastry sheets at room temperature for approximately 15 minutes.

Preheat oven to 190°C fan-forced. Spray three 12-hole round-bottomed patty-pan/yorkshire pudding pans (see picture below) with cooking oil. Otherwise, muffin pans will work fine but you may need to adjust the size of your pastry rounds.

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Image Credit: Amazon.com

Dice bacon into 1cm squares. Cook until crispy (I tend to be lazy and use the microwave, but by all means cook in a frypan).

Once pastry has defrosted, cut out rounds with a 6cm cutter and press into prepared pans.

Divide bacon pieces evenly among quiche bases. Top with approximately 1 teaspoon of cheese per quiche.

Whisk together eggs and cream in a small bowl. Transfer into a small jug for easy pouring. Pour approximately half a tablespoon of egg mixture into each quiche base.

Bake for 12-15 minutes or until puffed and golden.

Let the quiches cool for 2 minutes in pans, then transfer to wire cooling racks.

Quiches can be served warm or at room temperature. Enjoy!

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NB: Quiches keep for 1-2 days in an airtight container in the fridge, but are best eaten on the day they’re made so the pastry is crisp.

Recipe from my Mum, Anne Bills.