Description
This classic piroshki recipe offers a delicious Russian-inspired pastry filled with your choice of savory ground meat, comforting mashed potatoes with cheese, or sweet fruit preserves. The dough is soft and fluffy, made from a yeast-based mixture that rises beautifully before being stuffed, sealed, and fried to golden perfection, resulting in a crispy exterior with a tender inside. Ideal as a comforting snack or a satisfying meal, these hand pies are versatile and crowd-pleasing.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1 cup warm milk
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp sugar
- 1 tsp salt
- 1/4 cup unsalted butter, melted
- 2 eggs
Filling Options
- Savory: 1 lb ground beef or pork, 1 small onion (chopped), salt & pepper to taste
- Vegetarian: 2 cups mashed potatoes, 1/2 cup shredded cheese, 1/2 small onion (sautéed)
- Sweet: 1/2 cup fruit preserves or jam
Other
- Oil for frying (vegetable or canola)
Instructions
- Activate Yeast: Combine warm milk, sugar, and yeast in a large bowl. Let it sit for about 10 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
- Mix Wet Ingredients: Add eggs, melted butter, and salt to the yeast mixture. Mix thoroughly until combined.
- Form Dough: Gradually stir in the all-purpose flour until a soft dough forms. Knead the dough on a floured surface for 8–10 minutes until it is smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
- Prepare Filling: While the dough rises, cook and season your filling of choice. For savory filling, cook ground meat with chopped onion, salt, and pepper. For vegetarian, sauté onion and mix with mashed potatoes and shredded cheese. Sweet filling is ready to use as is.
- Divide Dough: Punch down the risen dough and divide it into 16 to 20 equal pieces. Flatten each piece into a circle on a floured surface.
- Fill and Seal: Place 1–2 tablespoons of your chosen filling in the center of each dough circle. Fold the dough over and pinch edges tightly to seal and form half-moon shaped piroshki.
- Second Rise: Place the sealed piroshki seam-side down on a baking tray or plate. Cover with a towel and let rise for 20–30 minutes to slightly puff up.
- Cook Piroshki: Heat oil in a pan to medium heat and fry the piroshki for 2–3 minutes on each side until they are golden brown and cooked through. Alternatively, bake them at 375°F (190°C) for 20–25 minutes after brushing each with egg wash to achieve a golden crust.
- Drain and Serve: Remove from oil and drain on paper towels to remove excess grease. Serve warm for the best flavor and texture.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Frying yields a crispier exterior, while baking offers a lighter option.
- Seal the edges well to prevent filling from leaking during cooking.
- Piroshki can be frozen after shaping; freeze before the second rise and cook straight from frozen, adjusting time as needed.
- Variations in filling can include mushrooms, cabbage, or sweetened cream cheese for additional flavor options.
