📝 About This Recipe
Transport your kitchen to the heart of Eastern Europe with these irresistible Piroshki, reimagined for the modern air fryer. These handheld yeast buns feature a pillowy, golden exterior and a deeply savory heart of seasoned ground beef, buttery potatoes, and caramelized onions. By using the air fryer, you achieve that signature 'fried' crispness with a fraction of the oil, making these a lighter but equally authentic comfort food staple.
🥗 Ingredients
The Yeast Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm milk (approx 110°F/43°C)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 Egg (large, room temperature)
- 1 teaspoon Fine sea salt
The Savory Filling
- 1/2 lb Ground beef (80/20 lean-to-fat ratio is best)
- 1 large Yellow onion (finely diced)
- 1 medium Russet potato (peeled, boiled, and mashed)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh dill (finely chopped)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 tablespoon Vegetable oil (for sautéing)
The Finish
- 1 Egg (beaten with 1 tsp water for egg wash)
- 1 bottle Olive oil spray (for coating the buns)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine 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 until a shaggy dough forms.
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3
Knead the dough (using a dough hook or by hand on a floured surface) for about 8 minutes 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. Sauté the diced onion in vegetable oil over medium heat until translucent and golden. Add the ground beef and garlic, cooking until browned. Drain any excess fat.
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6
In a mixing bowl, combine the cooked beef mixture with the mashed potato, fresh dill, salt, and pepper. Mix well and let the filling cool completely before using.
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7
Once the dough has risen, punch it down and divide it into 12 equal pieces (approx 55-60g each). Roll each piece into a smooth ball.
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8
On a lightly floured surface, flatten a dough ball into a 4-inch circle. Place about 1.5 tablespoons of filling in the center.
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9
Pinch the edges of the dough together over the filling to create a tight seal, forming an oval, football-like shape. Ensure there are no gaps for the filling to escape.
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10
Place the formed piroshki on a parchment-lined tray, seam-side down. Cover and let them rest for another 20 minutes to puff up slightly.
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11
Preheat your air fryer to 350°F (175°C). Lightly spray the air fryer basket with oil.
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12
Brush the tops of the piroshki with the egg wash. Place them in the air fryer basket in a single layer, leaving at least 1 inch of space between them (you will need to work in batches).
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13
Air fry for 8-10 minutes, or until the buns are a deep golden brown. For an extra-soft crust, lightly brush the hot buns with a tiny bit of melted butter immediately after removing.
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14
Allow to cool for 5 minutes before serving. The filling will be very hot!
💡 Chef's Tips
Ensure your filling is completely cool before stuffing; warm filling will steam the dough from the inside and prevent it from rising properly. Don't overfill the buns! It’s tempting to pack them, but too much filling makes them difficult to seal and prone to bursting. If the dough is too sticky, add flour one tablespoon at a time, but be careful—too much flour makes for a dense, heavy bun. For a vegetarian version, swap the beef for sautéed mushrooms and cabbage seasoned with caraway seeds. To get that 'fried' look, use a high-quality oil spray (like avocado or olive oil) to give the dough a thin, even coat before air frying.
🍽️ 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 Russian feast. Enjoy as a snack alongside a glass of hot black tea with lemon. These make excellent 'on-the-go' lunches; they can be eaten at room temperature or quickly reheated. A side of spicy brown mustard or fermented pickles provides a great acidic contrast to the rich filling.