Russian Piroshki Recipe

Introduction

Russian Piroshki are delightful stuffed pastries that make for a comforting snack or meal. Filled with a savory mixture of ground beef and vegetables, these golden treats are flaky on the outside and flavorful inside. They’re perfect for sharing with family and friends.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup vegetable oil
• 1 egg
• 1 lb ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1/2 cup mushrooms, finely chopped (optional)
• Salt and pepper to taste
• 1 tablespoon butter for frying
• 1 egg (for egg wash)

Instructions

1. Step 1: In a large bowl, combine the flour, salt, sugar, and instant yeast.
2. Step 2: Add the warm milk, warm water, vegetable oil, and one egg to the dry ingredients. Mix together until a dough forms.
3. Step 3: Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic. Cover with a towel and let it rest in a warm place for 1 hour.
4. Step 4: While the dough rests, heat butter in a skillet over medium heat. Sauté the chopped onion and mushrooms (if using) until softened.
5. Step 5: Add the ground beef to the skillet. Season with salt and pepper and cook until the meat is browned and cooked through. Remove from heat and let the filling cool slightly.
6. Step 6: Roll out the dough on a floured surface and cut it into 12 equal pieces.
7. Step 7: Place a spoonful of filling in the center of each dough piece. Fold the dough over the filling and pinch the edges firmly to seal the piroshki.
8. Step 8: Place the filled piroshki on a baking sheet lined with parchment paper. Brush each pastry with a beaten egg to give a golden shine when baked.
9. Step 9: Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes, until the piroshki are golden brown on top.

Tips & Variations

• For a richer filling, mix ground pork with the beef or add finely chopped boiled eggs to the filling.
• Try substituting mushrooms with sautéed cabbage or potatoes for different flavors.
• Brush with melted butter instead of egg wash for a softer crust.
• Make the dough in a stand mixer to save time and effort while kneading.

Storage

Store leftover piroshki in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes until hot. Piroshki can also be frozen before baking; thaw completely before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant yeast?

Yes, you can use fresh yeast. Use about double the amount and dissolve it in the warm liquids before mixing with the dry ingredients.

Can I fry piroshki instead of baking them?

Absolutely! Heat oil in a deep pan and fry the sealed piroshki until golden brown on both sides. This method yields a crispier exterior.

Russian Piroshki Recipe

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4.6 from 137 reviews

Russian Piroshki are delightful baked stuffed buns made from a soft yeast dough filled with a savory mixture of ground beef, onions, and mushrooms. These hand-held pastries are golden brown on the outside with a tender, flavorful interior, perfect as a snack or part of a meal.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 piroshki 1x
• Category: Bread
• Method: Baking
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup vegetable oil
• 1 egg

Filling

• 1 lb ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1/2 cup mushrooms, finely chopped (optional)
• Salt and pepper to taste
• 1 tablespoon butter for frying

Egg Wash

• 1 egg (for egg wash)

Instructions

1. Prepare the dough: In a large bowl, combine the flour, salt, sugar, and instant yeast. Add the warm milk, warm water, vegetable oil, and one egg. Mix everything together until a dough forms.
2. Knead the dough: Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a towel and let it rest for 1 hour to allow it to rise.
3. Make the filling: While the dough rests, melt the butter in a skillet over medium heat. Add the finely chopped onion and mushrooms, sauté until softened. Then add the ground beef, season with salt and pepper, and cook until browned and fully cooked. Remove from heat and let cool slightly.
4. Shape the piroshki: Roll out the rested dough on a floured surface and divide it into 12 equal pieces. Flatten each piece into a small circle, place a spoonful of filling in the center. Fold the dough over the filling and pinch the edges tightly to seal, forming a bun shape.
5. Prepare for baking: Place the sealed piroshki on a baking sheet lined with parchment paper. Beat the extra egg and brush it over the top of each bun to give them a shiny, golden finish.
6. Bake: Preheat the oven to 375°F (190°C). Bake the piroshki for 15-20 minutes, until they turn golden brown on top. Remove from oven and allow to cool slightly before serving.

Notes

• You can substitute the ground beef with a mixture of beef and pork for added flavor.
• Mushrooms are optional but add an earthy flavor and moisture to the filling.
• Ensure the dough is well-kneaded to achieve a soft and elastic texture.
• Egg wash helps achieve an appealing golden color and shine on the piroshki.
• Leftover piroshki can be reheated by warming in the oven or a skillet with a bit of butter.

Keywords: Russian piroshki, stuffed bread, savory buns, ground beef pastries, homemade piroshki, baked stuffed buns