Beef and Cheese Piroshkies

650 g All-Purpose Flour

2 tbsp granulated Sugar

7 g Active dry yeast

1/4 cup warm water

1/2 cup vegetable oil

1 cup whole milk

3 eggs

Dried dill weed

Salt

Pepper

0.5 tsp Grounded Black Pepper

700 g Ground Beef

0.5 onion (finely chopped)

Makes roughly a dozen

1. Take a medium saucepan and warm the milk, gently whisk in the eggs, oil, sugar and salt. Remove from the heat.
2. Add water, yeast, and 75% of the flour to a mixing bowl.
3. Slowly mix in the milk mixture. I did this using a dough hook in the my Kitchen-Aid on setting 2
4. Incrementally add additional flour until it pulls away from the bowl
5. Set the dough aside in a oiled bowl and cover with a moist towel
6. Brown the ground beef over medium heat
7. Add the onion and cook with the beef until semi-transparent
8. Add salt, pepper and dill weed to taste then set aside to cool
9. Roll out 6-7" disks with the dough and fill with a health portion of meat
10. Fill center of each disk with a good amount of the meat mixture
11. Add a few cubes of cheese
12. Fold disks over the mixture and firmly pinch edges to seal. Keep it aside for 10 minutes.
13. Bake at 350 for about 20 minutes until they are golden brown
14. Let cool for 10 minutes

The bread was hard when I initially pulled them out of the oven but softened after letting them cool. Everything had the right consistencies but the meat was not seasoned enough as the bread offset much of the flavor. I also should have put a bit more cheese in. In addition, I may try doing an egg wash next time to give them a nicer appearance. Overall, I am happy with the first batch but there is much room for improvement. I would love to do a Philly cheese steak version of this!