Pirozhki

Name: Pirozhki
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 4 cups all-purpose flour; 1 cup warm milk; 1 tbsp sugar; 1/2 tsp salt; 2 eggs; 4 tbsp butter, melted; 1/2 tbsp active dry yeast; 1/2 lb ground beef; 1/2 medium onion, minced; 1/4 tsp black pepper; 4 tbsp vegetable oil (for frying)

Traditional Russian filled pastries with a soft, pillowy dough encasing savory meat or cabbage filling. Pan-fried until golden, these handheld treats are perfect as appetizers or snacks.

65 minMediumServes 4360 cal/serving

Eastern EuropeanAppetizerStovetopStandard

Ingredients

4 cups all-purpose flour
1 cup warm milk
1 tbsp sugar
1/2 tsp salt
2 eggs
4 tbsp butter, melted
1/2 tbsp active dry yeast
1/2 lb ground beef
1/2 medium onion, minced
1/4 tsp black pepper
4 tbsp vegetable oil (for frying)

Instructions

1

Mix 1 cup warm milk, 1 tbsp sugar, 1/2 tsp salt, and 1/2 tbsp active dry yeast in a bowl. Let sit for 5 minutes until foamy.
2

Add 2 eggs and 4 tbsp butter, melted, then gradually mix in 4 cups all-purpose flour to form a soft, slightly sticky dough. Knead for 5 minutes until smooth.
3

Cover and let rise for 30 minutes until doubled in size.
4

While dough rises, prepare filling: sauté 1/2 medium minced onion until soft. Add 1/2 lb ground beef and cook until browned. Season with 1/4 tsp black pepper. Cool slightly.
5

Divide dough into 8-12 equal pieces. Roll each into a thin circle and place a spoonful of filling on one half.
6

Fold dough over filling and seal edges firmly with a fork, creating a half-moon shape.
7

Heat 4 tbsp vegetable oil (for frying) in a large skillet over medium heat. Fry pirozhki in batches for 3-4 minutes per side until golden brown.
8

Serve hot as appetizers or snacks.

Questions

Can I make Pirozhki dairy-free?

Yes. The dairy in this entry is 1 cup warm milk, 4 tbsp butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pirozhki gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pirozhki keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pirozhki?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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