Russian Stuffed Yeast Pastries (Pirozhki)
Пирожки PirozhkiSay it: pee-rozh-KEE
Pirozhki are small, hand-shaped Russian pastries made from a soft yeast dough and a savory filling. This version wraps juicy beef and onion with dill in an oval bun that bakes until golden. They are eaten warm as a snack, street food, or part of a home meal, and they travel well to picnics and tea tables. The dough stays tender and slightly sweet, while the filling is rich and peppery. Each pirozhok is meant to be portable, but the first bite is best straight from the oven.
Russian Stuffed Yeast Pastries (Pirozhki)
Пирожки, Pirozhki
Pronounced pee-rozh-KEE
- Serves
- 4
- Prep
- 35 min
- Cook
- 25 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Beef filling
Egg wash
Method
Warm the milk to 105–110°F (40–43°C). In a large bowl, whisk together the warm milk, yeast, and sugar; leave for 5–10 minutes, until the surface is foamy.
Whisk in the egg, salt, and melted butter. Add 2 cups (250 g) of the flour and stir until combined, then add the remaining flour gradually, kneading until you have a soft, slightly sticky dough.
Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic. Cover the bowl and let rise in a warm place for 1–1½ hours, until doubled in size.
For the filling, heat the oil in a skillet over medium heat. Cook the onion for 5 minutes, until soft and translucent. Add the beef and cook for 6–8 minutes, breaking it up, until no pink remains.
Stir in the salt, pepper, and beef broth; simmer for 3–5 minutes, until the liquid is mostly absorbed. Remove from the heat, stir in the dill, and cool completely.
Punch down the dough and divide it into 16 equal pieces. On a lightly floured surface, flatten each piece into a 4-inch (10 cm) round. Spoon 1 heaping tablespoon of filling onto the center, pinch the edges firmly together, and shape into an oval with the seam underneath.
Place the pirozhki seam side down on parchment-lined baking sheets, cover, and let rise for 20–30 minutes, until puffy. Heat the oven to 375°F (190°C).
Brush the tops with the beaten egg. Bake for 20–25 minutes, until deep golden brown and the bottoms sound hollow when tapped. Cool on the sheet for 5 minutes before serving.
Regional variants
In some Russian homes pirozhki are shallow- or deep-fried instead of baked, giving a crisper crust. Fillings also vary with mashed potato and onion, sautéed cabbage, or rice with hard-cooked egg and dill.
Cook's notes
- Let the meat filling cool completely before shaping; a hot filling softens the dough and makes sealing difficult.
- Keep the dough soft and only add extra flour by the tablespoon if it is too sticky to handle.
- Pinch the seams very tightly and place them underneath so the pirozhki do not burst open in the oven.
Serve with
Serve warm with sour cream, a simple vegetable salad, or a cup of tea.
Make ahead and storage
Cool completely, then refrigerate for up to 2 days or freeze for up to 1 month; reheat in a 350°F (175°C) oven until hot.
