Pirozhki

Pirozhki with cabbage, apple and paprika puree, topped with sour cream and thyme.

Pirozhki are a small pasty like savoury which are popular in Russia, Ukraine and Polan, although there are similar dishes all over the world. They are made with a sweetened yeast dough, which is filled and brushed with egg to give a beautiful golden glaze. I have served them here with an apple, cabbage and paprika puree, which has been topped with sour cream and thyme. The Pirozhki themselves are filled with chicken and walnuts flavoured with more paprika and sour cream and some Dijon mustard.

What I found interesting is that there is a Japanese equivalent called Piroshiki. This version is deep fried in Panko breadcrumbs. This is exciting for me because it comes from the very heart of what inspires me about cooking and food as a cultural experience. The Table Without Borders is all about understanding diversity and influence, the Piroshiki will now find a place on our Kawa (River) menu and so we begin to create menus without borders.