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

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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.

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Questions

What should Pirozhki look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until golden brown.

Can I skip the searing in Pirozhki?

Step 7 reads: "Fry pirozhki in batches for 3-4 minutes per side until golden brown." You can, but you give up flavor. The browning in step 7 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of yeast in Pirozhki?

The entry for Pirozhki calls for 1/2 tbsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I use ground turkey instead of ground beef in Pirozhki?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Pirozhki uses 1/2 lb ground beef.

Can I make Pirozhki dairy-free?

Yes. The dairy in Pirozhki 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.

Which part of Pirozhki can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 30 minutes: "Cover and let rise for 30 minutes until doubled in size." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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