PIROSKI.  Fried Buns Stuffed With Feta Cheese

Pirozhki (“small pie”), are Eastern European, fried yeast-leavened boat-shaped buns with a variety of fillings.  Pirozhki are a popular street food and comfort food in Ukraine, Russia and Poland.

They are a well-known appetizer im Greece, introduced by the Pontians from the black sea area. When the Pontians were scattered throughout Greece, they maintained their traditions and dishes such as Piroski

Piroski are very popular pastry in Greece. Fluffy fried dough filled with Feta cheese, mince meat, sausage or potato. Here is an easy appetizer recipe for piroski, a Greek style turnover that you can fry or bake.

Ingredients

For the dough

1 cup warm water
1 cup warm milk
1 pack active dry yeast 10gr
1 tsp.  sugar
1 tsp salt
2 tbsp Olive oil
750g  all purpose flour 

For the filling:

2 1/2 cups feta cheese  , crumbled
1 tsp dried oregano + 1 tsp chopped parsley
1 egg
1/2 tsp pepper
Safflower oil, for frying

Directions

In an electric standing mixer fitted with the hook attachment beat in warm water, yeast, sugar and set aside for a few minutes until the mixture is frothy. Then add the milk and olive oil. Beat in medium speed and add the flour and salt.
Mix for 5-7 min, until we have a pliable dough, fluffy and elastic.

Cover the bowl with a clean towel and leave for about 40 minutes until the dough doubles in size.

In a bowl mix the Feta cheese, egg, oregano and pepper.

Divide the dough into small balls. Roll out, with a rolling pin, each ball to a round pie.
Place in a tablespoon of feta cheese mixture, fold and shape into a half-moon and pinch the edges together to seal in the filling.

In a large frying pan heat oil and fry on both sides, until golden brown.

Place on paper towels to cool and serve.