Pirozhki Recipe – Russian Special
Discover this pirozhki recipe, crafting iconic Russian stuffed buns that are soft, fluffy, and completely irresistible. These handheld pies can be filled with savory combinations like cabbage and eggs, meat, or potatoes—or sweet fillings like fruit jam—making them perfect savory or sweet hand pies for any occasion. Whether baked or fried, they’re a beloved comfort food snack throughout Eastern Europe, ideal for family meals or street-food cravings.
- Prep Time30 min
- Cook Time30 min
- Perform Time45 min
- Total Time1 hr 45 min
For the Dough:
- 1 cup warm milk (110°F)
- 1/4 cup sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1 cup cooked ground meat (beef, pork, or chicken)
- 1 small onion, finely chopped
- 1 cup cooked and mashed potatoes (or other vegetables like cabbage or mushrooms)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for sautéing)
For the Egg Wash:
- 1 egg, beaten
Prepare the Dough:
In a small bowl, dissolve sugar in warm milk. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture, melted butter, and egg. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Filling:
Heat vegetable oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes.
Add the cooked ground meat to the skillet and season with salt and pepper. Stir to combine.
Mix in the mashed potatoes or other vegetables. Adjust seasoning to taste. Let the filling cool.
Assemble the Pirozhki:
Punch down the risen dough and divide it into 12-15 equal pieces. Roll each piece into a ball and then flatten it into a circle about 4 inches in diameter.
Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, pinching the edges to seal. You can also shape them into round buns if preferred.
Bake:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the pirozhki on the baking sheet, brush with the beaten egg for a golden finish, and bake for 15-20 minutes, or until golden brown.
Cool and Serve:
Let the pirozhki cool slightly on a wire rack before serving.
Recipe Note :
To prevent soggy dough, always cool filling before stuffing—be it meat, vegetables, or fruit.
Ensure perfect shape and no leaks by sealing edges tightly, pinching well or crimping the dough fully closed.
Pirozhki shine when served with tea or soup—they’re often enjoyed with borscht, broth, or a warm cup of Russian-style tea for a comforting combination.
