Ingredients
Pastry
- 60 g (2 oz) fresh compressed yeast
- 2 tablespoons sugar
- 315 ml (10 fl oz) lukewarm milk
- 3 cups (375 g/12 oz) plain flour
- 1 teaspoon salt
- 125 g (4 oz) butter, melted
Filling
- 1 medium eggplant
- 60 g (2 oz) butter
- 2 medium onions, finely diced
- 1 clove garlic, crushed
- 2 teaspoons tomato paste
- 1 beaten egg
- 3 tablespoons sesame seeds
Method
1. To make Pastry: Beat the yeast and sugar together in a medium bowl, and then stir in the milk. Combine the flour and salt in a large bowl and make a well in the centre. Pour the yeast mixture and the melted butter into the centre of the flour. Stir from the centre until the batter is smooth. Place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 40–60 minutes, or until the mixture has doubled in size.
2. To make Filling: Slice the eggplant thinly, score the surface with a fork, and then sprinkle liberally with salt. Line the inside of a colander with the slices and set aside for 30 minutes to allow excess liquid to drain. Rinse the eggplant well, under running water, to remove the salt; pat dry with paper towels, and then chop finely. Heat the butter in a frying pan and cook the onion and garlic over medium heat until soft. Add the eggplant and the tomato paste; season with salt and pepper, to taste. Continue cooking until the eggplant has softened and is cooked through. Remove from the heat and set aside to cool.
3. Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a baking tray with oil or melted butter. Knead the dough lightly (the mixture will be very soft but should not be sticky), and then divide the dough into 40 portions. Working with one at a time, flatten each portion into a small disc and place a scant teaspoonful of the eggplant mixture in the centre. Wrap the discs to enclose the filling and press the edges firmly together to seal. Place assembled pastries, sealed-side-down, on the prepared tray. Set aside in a warm place for 20 minutes. Brush the piroshki with beaten egg and lightly sprinkle the sesame seeds over the top. Bake for about 10–12 minutes, or until cooked through and golden.
