Salmon and rice piroshki Recipe

Name: Salmon and rice piroshki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sour-cream pastry (see recipe); 2 cups skinless, boneless cooked salmon (fresh or canned), torn into bite-size bits; 2 hard-cooked eggs, finely chopped, about 3/4 cup; 1 cup cooked rice; 3 tablespoons finely chopped dill; Pinch of freshly grated nutmeg; 2 tablespoons sour cream; Salt, if desired; Freshly ground pepper; 1 egg, lightly beaten; 3 tablespoons water

Servings: persons

Sour-cream pastry (see recipe)
2 cups skinless, boneless cooked salmon (fresh or canned), torn into bite-size bits
2 hard-cooked eggs, finely chopped, about 3/4 cup
1 cup cooked rice
3 tablespoons finely chopped dill
Pinch of freshly grated nutmeg
2 tablespoons sour cream
Salt, if desired
Freshly ground pepper
1 egg, lightly beaten
3 tablespoons water

1
Prepare the pastry and chill it.
2
Preheat oven to 400 degrees.
3
Combine in a mixing bowl the salmon, chopped egg, rice, dill, nutmeg, sour cream, salt and pepper to taste.
4
Blend.
5
There should be about four cups.
6
Roll out the pastry as thinly as possible (less than one-eighthinch thick).
7
Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds.
8
We used a 4-inch cookie cutter to produce 30 rounds.
9
The dough will shrink after cutting.
10
You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand.
11
Beat the egg with the water.
12
Brush the top of each pastry round with the egg mixture.
13
Use about two tablespoons of filling for each circle of dough.
14
Shape the filling into an oval and place it on half of the circle of dough.
15
Fold the circle of dough over to enclose the filling.
16
Press the edges of dough with the fingers or the tines of a fork to seal.
17
Brush the tops with the egg mixture to seal.
18
Arrange the filled pieces on a lightly greased baking sheet.
19
Place in the oven and bake 25 minutes.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Sour-cream pastry (see recipe), 2 cups skinless, boneless cooked salmon (fresh or canned), torn into bite-size bits, 2 hard-cooked eggs, finely chopped, about 3/4 cup, 1 cup cooked rice, and more.

Yes, Salmon and rice piroshki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon and rice piroshki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions