📝 About This Recipe
Pirozhki are iconic Russian hand pies, beloved for their soft, pillowy yeast dough and hearty, flavorful fillings. These golden pockets of joy are a staple of Slavic street food and family gatherings, offering a comforting blend of seasoned ground meat, caramelized onions, and tender potatoes. Whether baked for a lighter finish or fried for a decadent crunch, they represent the ultimate portable comfort food that warms the soul with every bite.
🥗 Ingredients
For the Yeast Dough
- 1 cup Warm milk (around 110°F/45°C)
- 1 tablespoon Granulated sugar
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3 1/2 to 4 cups All-purpose flour (sifted)
- 1 Large egg (at room temperature)
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Salt
For the Savory Filling
- 1/2 lb Ground beef (lean or 80/20 mix)
- 1 large Yellow onion (finely diced)
- 1 medium Russet potato (peeled and boiled)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh dill (finely chopped)
- 1 tablespoon Olive oil
- to taste Salt and Black pepper
For the Glaze
- 1 Egg yolk
- 1 tablespoon Water
👨🍳 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 about 5-10 minutes until it becomes foamy and activated.
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2
In a large mixing bowl, whisk together the egg, melted butter, and salt. Pour in the activated yeast mixture and stir to combine.
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3
Gradually add the sifted flour, one cup at a time, mixing with a wooden spoon or a dough hook. Continue adding flour until a soft dough forms that clears the sides of the bowl.
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4
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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5
While the dough rises, prepare the filling. Boil the peeled potato in salted water until tender, then mash it with a fork. Set aside.
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6
Heat olive oil in a skillet over medium heat. Add the diced onions and sauté until translucent and slightly golden. Add the minced garlic and cook for another minute.
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7
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until fully browned. Drain any excess fat.
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8
In a medium bowl, mix the cooked beef, mashed potato, and fresh dill. Season generously with salt and pepper. Allow the filling to cool completely before using.
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9
Once the dough has risen, punch it down and divide it into 12-14 equal-sized balls (about the size of a golf ball).
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10
On a floured surface, roll each ball into a 4-inch circle. Place about 1.5 tablespoons of filling in the center of each circle.
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11
Fold the dough over the filling to create a half-moon or oval shape. Pinch the edges together tightly to seal. Place them seam-side down on a parchment-lined baking sheet.
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12
Cover the pirozhki and let them rise again for 20-30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
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13
Whisk the egg yolk and water together. Brush the tops of the pirozhki with the egg wash for a beautiful golden sheen.
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14
Bake for 20-25 minutes, or until the pastries are 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 to prevent it from becoming soggy. If the dough is too sticky while kneading, add flour only one tablespoon at a time to avoid making the buns tough. For a vegetarian version, replace the beef with sautéed mushrooms and extra onions. To get a softer crust after baking, brush the hot pirozhki lightly with a little melted butter. Ensure the edges are pinched very tightly; any gaps will cause the steam to escape and potentially burst the pastry.
🍽️ Serving Suggestions
Serve warm with a side of thick sour cream (Smetana) for dipping. Pair with a hot bowl of Borsch or Shchi (cabbage soup) for a traditional Russian meal. Enjoy as a snack alongside a cup of strong black tea with lemon. These make excellent lunchbox additions as they are equally delicious served cold the next day. Serve with a side of spicy Russian mustard or fermented pickles to cut through the richness.