Piroshki with Feta

Makes 8 · 45′ prep, 15′ frying. A Greek take on the Russian snack: an enriched yeast dough wrapped around a cheese filling that is mostly feta, sealed tight and shallow-fried until deep gold. Seal the seam properly or the cheese escapes into the oil.

Ingredients

• 230 g water
• 8 g dry yeast
• 15 g granulated sugar
• 20 g olive oil
• 400 g strong flour
• 10 g salt
• 500 g feta
• 150 g kasseri
• Pepper
• 1 L sunflower oil, for frying

Preparation

1. Put the water, yeast, and sugar in the bowl of a stand mixer and whisk by hand until the yeast has completely dissolved.
2. Add the olive oil, flour, and salt. Fit the dough hook and mix on medium speed for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
3. Oil a bowl lightly, put the dough in, cover with cling film, and leave at room temperature for 1–1½ hours, until doubled. A warm kitchen will get you there sooner.
4. Meanwhile, break the feta into small pieces with your hands in a bowl. Add the kasseri and pepper and mix by hand until evenly combined. Set aside.
5. Fill a cup with water and stand a pastry brush in it — you'll need it for sealing.
6. Tip the risen dough onto the work surface and cut it into 8 equal pieces.
7. Flour the surface and the pieces, then roll each one into a rectangle of roughly 20×14 cm.
8. Lay a rectangle with a short side facing you and spoon about 60 g of filling down the middle, lengthwise.
9. Brush the border of the dough with water so the seam will hold.
10. Lift the two long sides up over the filling and press them together firmly with your fingers, sealing well so they don't burst open in the oil.
11. Fold the top and bottom edges in a little at the seam, then press the whole parcel gently flat with your palm to widen it slightly.
12. Shape the remaining 7 piroshki the same way and set them aside.
13. Set a deep frying pan over low to medium heat, pour in the sunflower oil, and let it come up to temperature without smoking. Line a tray with kitchen paper.
14. Fry the piroshki in 4 batches, 1–2 minutes a side, until deep golden and cooked through to the center.
15. Lift them out with a slotted spoon onto the lined tray, take the pan off the heat, and serve.