📝 About This Recipe
These iconic Russian hand pies feature a cloud-like, buttery yeast dough wrapped around a savory, succulent filling of seasoned ground beef and caramelized onions. A staple of Slavic soul food, each bun is baked until burnished gold, offering a perfect balance of soft bread and rich, peppery meat. Whether enjoyed as a street-side snack or a centerpiece for a family gathering, these pirozhki bring the warmth of a traditional babushka’s kitchen to your table.
🥗 Ingredients
The Rich Yeast Dough
- 4 cups All-purpose flour (sifted, plus more for dusting)
- 1 cup Whole milk (warmed to 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 Egg (large, at room temperature)
- 1 teaspoon Fine sea salt
The Savory Meat 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 Beef broth (to keep the filling moist)
- 2 tablespoons Fresh dill (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Vegetable oil (for sautéing)
The Finish
- 1 Egg (beaten with 1 tsp water for egg wash)
- 1 teaspoon Sesame seeds (optional garnish)
👨🍳 Instructions
-
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.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the melted butter, egg, and salt. Pour in the activated yeast mixture and stir to combine.
-
3
Gradually add the flour one cup at a time. Using a dough hook or a sturdy spoon, mix until a soft dough forms. Knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.
-
4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
5
While the dough rises, prepare the filling. Heat oil in a large skillet over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
-
6
Add the ground beef to the skillet. Break it up with a spatula and cook until browned. Stir in the minced garlic, salt, and pepper, and cook for another 2 minutes.
-
7
Pour in the beef broth and stir, allowing the liquid to mostly evaporate while keeping the meat moist. Remove from heat and stir in the fresh dill. Let the filling cool completely before using.
-
8
Once the dough has risen, punch it down to release air. Turn it out onto a lightly floured surface and divide it into 12-14 equal-sized pieces (about the size of a golf ball).
-
9
Roll each piece into a ball, then flatten with a rolling pin into a 4-inch circle. Place about 1.5 to 2 tablespoons of the meat filling in the center.
-
10
Fold the edges of the dough over the filling and pinch the seams tightly together to seal. Place them seam-side down on a parchment-lined baking sheet.
-
11
Cover the shaped pirozhki with a towel and let them rest for 20 minutes for a final proof. Preheat your oven to 375°F (190°C) during this time.
-
12
Gently brush the tops of the pirozhki with the egg wash. If desired, sprinkle with sesame seeds or a pinch of coarse salt.
-
13
Bake for 20-25 minutes, or until the tops are a deep, beautiful golden brown and the dough sounds hollow when tapped.
-
14
Transfer to a wire rack and let them cool for at least 10 minutes before serving. This allows the juices inside to settle.
💡 Chef's Tips
Ensure your milk is warm but not hot; anything over 120°F will kill the yeast. Always let the meat filling cool to room temperature before stuffing; hot filling will melt the dough and cause leaks. If the dough is too sticky to handle, add flour one tablespoon at a time, but avoid over-flouring or the buns will be tough. For a vegetarian twist, you can substitute the beef with a mixture of sautéed mushrooms and cabbage. To get that professional shine, don't skip the egg wash—it’s the secret to the deep mahogany color.
🍽️ Serving Suggestions
Serve warm with a dollop of cold sour cream and extra sprigs of fresh dill. Pair with a hot bowl of Borscht (beet soup) for a classic, hearty Russian meal. Enjoy as a 'grab-and-go' lunch with a side of crunchy dill pickles. Accompany with a glass of hot black tea served in a traditional glass holder (podstakannik). These are excellent the next day, reheated briefly in a toaster oven to crisp the crust.