📝 About This Recipe
Transport yourself to a cozy kitchen in Moscow with these iconic hand-held pies, featuring a cloud-like, buttery yeast dough wrapped around a succulent, onion-laced meat filling. These Pirozhki are a cornerstone of Russian comfort food, offering a perfect balance of soft texture and savory depth. Whether baked for a golden finish or fried for a nostalgic crunch, they represent the ultimate labor of love in Slavic baking.
🥗 Ingredients
The Yeast Dough
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 1 cup Whole milk (warmed to 110°F/45°C)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Salt
Savory Meat Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio is best)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Vegetable oil (for sautéing)
- 2-3 tablespoons Beef broth (to keep the filling moist)
- 2 tablespoons Fresh dill (finely chopped)
- to taste Salt and Black pepper (be generous with the pepper)
The Finish
- 1 large Egg yolk (mixed with 1 tsp water for egg wash)
- 1 teaspoon Sesame seeds (optional garnish)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk the egg and melted butter together. Pour in the yeast mixture and stir to combine.
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3
Gradually add the sifted flour and salt. Using a dough hook or a wooden spoon, mix until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and no longer sticking to your hands.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
While the dough rises, prepare the filling. Heat vegetable oil in a large skillet over medium heat. Add the diced onions and sauté until translucent and slightly golden, about 6-8 minutes.
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7
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until fully browned. Drain any excessive fat if necessary.
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8
Stir in the beef broth, salt, pepper, and fresh dill. Simmer for 2 minutes to allow the flavors to meld, then remove from heat and let the filling cool completely before using.
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9
Once the dough has risen, punch it down to release air. Divide the dough into 12-15 equal-sized balls (roughly the size of a large plum).
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10
On a lightly floured surface, flatten each ball into a 4-inch circle using your fingers or a rolling pin. The edges should be slightly thinner than the center.
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11
Place 1.5 to 2 tablespoons of the cooled meat filling in the center of each circle. Fold the edges over the filling and pinch them tightly together to create an oval-shaped seam.
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12
Place the pirozhki seam-side down on a baking sheet lined with parchment paper. Cover and let them proof for another 20-30 minutes.
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13
Preheat your oven to 375°F (190°C). Brush the tops of the risen buns with the egg wash and sprinkle with sesame seeds if desired.
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14
Bake for 20-25 minutes, or until the pirozhki are a deep, beautiful golden brown. Transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
Ensure your filling is completely cool before stuffing; warm filling will cause the dough to tear or become soggy. For an even softer crust, brush the pirozhki with a little melted butter immediately after they come out of the oven. Don't overfill the buns, as the juices might leak out and break the seal during baking. You can substitute half the beef with ground pork for a juicier, more traditional flavor profile. If you prefer the fried version, skip the egg wash and fry the buns in 1 inch of neutral oil over medium heat until golden on both sides.
🍽️ Serving Suggestions
Serve warm with a dollop of cold, full-fat sour cream (Smetana). Pair with a hot bowl of traditional Red Borscht for a complete Russian meal. Enjoy as a snack alongside a cup of strong black tea with lemon. Serve with a side of spicy Russian mustard or horseradish for an extra kick. Accompanied by 'Mors' (a traditional cranberry drink) for a refreshing contrast.