📝 About This Recipe
These classic handheld pies are a beloved staple of Russian home cooking, evoking memories of cozy kitchens and grandmothers' baking. The soft, pillowy yeast dough encases a bright, savory filling of sautéed green onions and hard-boiled eggs, offering a perfect balance of earthy and rich flavors. Whether fried until golden-crisp or baked to airy perfection, these pirozhki are the ultimate comfort food for any time of day.
🥗 Ingredients
For the Yeast Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 250 ml Whole milk (warmed to 110°F (45°C))
- 7 grams Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 50 grams Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
For the Savory Filling
- 6 large Hard-boiled eggs (peeled and diced into small cubes)
- 2 large bunches Green onions (finely chopped (about 2-3 cups))
- 30 grams Unsalted butter (for sautéing)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
- 1 tablespoon Fresh dill (finely chopped (optional))
For Cooking and Finishing
- 1 cup Vegetable oil (for shallow frying (if choosing the fried method))
- 1 Egg yolk (mixed with 1 tbsp water for egg wash (if baking))
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl, whisk together the sifted flour and salt. Create a well in the center.
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3
Pour the yeast mixture, melted butter, and the room-temperature egg into the well. Stir with a wooden spoon until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth, elastic, and no longer sticks to your hands. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. Melt 30g of butter in a skillet over medium heat. Add the chopped green onions and sauté for just 2 minutes until softened but still vibrant green.
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6
Remove onions from heat and transfer to a bowl. Mix in the diced hard-boiled eggs and fresh dill. Season generously with salt and pepper. Let the filling cool completely before using.
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7
Once the dough has risen, punch it down to release the air. Divide the dough into 12-15 equal pieces (about 50-60g each) and roll them into smooth balls.
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8
On a floured surface, flatten each ball into a circle about 4-5 inches in diameter using a rolling pin or your fingers. The edges should be slightly thinner than the center.
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9
Place a generous tablespoon of the egg and onion filling in the center of each circle.
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10
Fold the dough over the filling to create a half-moon or oval shape. Pinch the edges firmly together to seal. Place them seam-side down on a floured surface and let rest for 15-20 minutes for a second rise.
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11
To fry: Heat 1 inch of oil in a heavy-bottomed skillet over medium heat. Fry the pirozhki in batches for 3-4 minutes per side until deep golden brown. Drain on paper towels.
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12
To bake: Preheat oven to 375°F (190°C). Place pirozhki on a parchment-lined tray, brush with egg wash, and bake for 20-25 minutes until golden.
💡 Chef's Tips
Ensure the milk is warm but not hot (over 115°F), or you risk killing the yeast. Don't overcook the green onions; you want them softened but not browned to maintain their fresh flavor. Make sure the filling is completely cool before stuffing, otherwise the steam will make the dough soggy and hard to seal. If frying, maintain a consistent medium heat; if the oil is too hot, the outside will burn before the dough inside is cooked through. For a softer crust after baking, brush the hot pirozhki with a little melted butter and cover them with a clean towel for 5 minutes.
🍽️ Serving Suggestions
Serve warm with a dollop of cold, full-fat sour cream (smetana). Pair with a bowl of hot Borscht or Shchi (cabbage soup) for a traditional Russian meal. Enjoy as a snack alongside a glass of hot black tea with lemon. Serve as a side dish to roasted meats or a fresh cucumber and tomato salad. These are excellent the next day, briefly reheated in a dry skillet to regain their crispness.