📝 About This Recipe
Transport your kitchen to the heart of Eastern Europe with these iconic hand-held savory pies. Featuring a cloud-like, pillowy enriched yeast dough wrapped around a deeply savory filling of seasoned ground beef and caramelized onions, these buns are the ultimate comfort food. Whether baked for a golden finish or fried for a decadent crunch, each bite offers a perfect balance of buttery bread and juicy, aromatic filling.
🥗 Ingredients
The Enriched Dough
- 1 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 Large egg (at room temperature)
- 3 1/2 cups All-purpose flour (plus more for dusting)
- 1 teaspoon Fine sea salt
The Savory Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 1 large Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh dill (finely chopped)
- 1/4 cup Beef broth (to keep the filling moist)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Olive oil (for sautéing)
The Finish
- 1 Egg yolk (mixed with 1 tbsp water for egg wash)
- 1 teaspoon Sesame seeds (optional garnish)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
Whisk in the melted butter and egg. Gradually add the flour and salt, mixing with a dough hook or wooden spoon until a shaggy dough forms.
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3
Knead the dough for about 5-7 minutes by hand or machine until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. Heat olive oil in a skillet over medium heat and sauté the diced onions until golden and translucent, about 8 minutes.
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6
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned. Stir in the minced garlic, salt, pepper, and beef broth.
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7
Simmer the meat mixture for 3-5 minutes until the liquid has mostly evaporated but the meat remains moist. Remove from heat and stir in the fresh dill. Let the filling cool completely before using.
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8
Punch down the risen dough and turn it onto a lightly floured surface. Divide it into 12-14 equal-sized pieces (about 50-60g each).
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9
Roll each piece of dough into a ball, then flatten into a circle about 4-5 inches in diameter. Place 2 tablespoons of the cooled filling in the center.
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10
Pinch the edges of the dough together over the filling to seal tightly, creating an oval or boat-like shape. Ensure there are no gaps for steam to escape.
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11
Place the piroshki seam-side down on a parchment-lined baking sheet. Cover and let them proof for a final 20-30 minutes.
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12
Preheat your oven to 375°F (190°C). Brush the tops of the buns with the egg wash and sprinkle with sesame seeds if desired.
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13
Bake for 20-25 minutes, or until the piroshki are a deep golden brown. Transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
Always ensure your filling is completely cool before stuffing the dough, as warm filling will cause the dough to tear or become soggy. For an ultra-soft crust, brush the piroshki with a little melted butter immediately after they come out of the oven. If you prefer the traditional fried version, skip the egg wash and fry the buns in 1 inch of neutral oil over medium heat until golden on both sides. You can substitute the beef with sautéed cabbage and mushrooms for a delicious vegetarian variation. Don't overstuff! Leaving a clear border around the filling ensures a perfect seal that won't burst during baking.
🍽️ Serving Suggestions
Serve warm with a side of cold sour cream for dipping. Pair with a hot bowl of Borscht (beet soup) for a traditional Slavic meal. Enjoy as a portable lunch alongside crunchy dill pickles. Accompany with a glass of hot black tea with lemon or a cold glass of Kvass. These are excellent the next day, reheated briefly in an oven or air fryer to restore the crust's texture.