These classic Russian pirozhki are soft, fluffy yeast buns filled with a variety of savory fillings, making them perfect for a hearty lunch or appetizer. The dough is rich with butter and milk, creating a tender crumb that holds up well to both baking and frying. You can choose from traditional fillings like seasoned minced meat, sauted mushrooms with sour cream, or flaked white fish with dill. The slight sweetness of the dough complements the savory, umami-rich fillings beautifully. They are best enjoyed warm, often paired with a clear broth or a dollop of sour cream. Whether baked to a golden brown or fried until crisp, these handheld pies are a comforting and versatile dish for family dinners or potlucks.
Pirozhki
Description
These classic Russian pirozhki are soft, fluffy yeast buns filled with a variety of savory fillings, making them perfect for a hearty lunch or appetizer. The dough is rich with butter and milk, creating a tender crumb that holds up well to both baking and frying. You can choose from traditional fillings like seasoned minced meat, sauted mushrooms with sour cream, or flaked white fish with dill. The slight sweetness of the dough complements the savory, umami-rich fillings beautifully. They are best enjoyed warm, often paired with a clear broth or a dollop of sour cream. Whether baked to a golden brown or fried until crisp, these handheld pies are a comforting and versatile dish for family dinners or potlucks.Ingredients
Directions
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Dissolve the yeast and a pinch of sugar in the warm water in a small bowl.
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Sprinkle in a teaspoon of flour and let the mixture sit in a warm place for 15 minutes until frothy.
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In a large mixing bowl, combine the yeast mixture, softened butter, sifted flour, salt, milk, and beaten eggs.
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Knead the mixture thoroughly until it forms a smooth, elastic dough.
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Cover the bowl and let the dough rise in a warm place until it has doubled in volume, approximately 1 hour.
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Punch down the risen dough and knead it briefly on a floured surface.
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Roll the dough out to a thickness of about 1/4 inch.
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Use a round cutter to cut out small circles from the dough.
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Place a spoonful of your chosen filling in the center of each circle.
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Fold the dough over the filling to create a semi-circle or canoe shape, sealing the edges carefully with a little milk.
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For baking: Brush the pirozhki with beaten egg and bake in a preheated oven at 375F (190C) for 10-15 minutes until golden brown.
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For frying: Heat oil in a deep pan and fry the uncoated pirozhki until golden brown on both sides.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1009.4kcal
- % Daily Value *
- Total Fat 54.8g85%
- Saturated Fat 33.1g166%
- Cholesterol 228.2mg77%
- Sodium 1958.9mg82%
- Total Carbohydrate 113.1g38%
- Dietary Fiber 3.1g13%
- Sugars 27.2g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Lightly fry 1 chopped onion in 1 tbsp oil or butter. Add 1/2 pound minced beef, veal, or chicken and cook for 5 minutes. Season with salt, pepper, and herbs. Allow to cool completely before filling.
Chop 3/4-1 lb fresh mushrooms into quarters. Cook gently in butter with finely chopped herbs for 15 minutes. Season well, then add chopped onion, chopped hard-boiled egg, or cooked rice. Stir in enough sour cream to make a moist filling.
Use 1/2 to 3/4 pounds of firm white fish, boned and flaked. Combine with 2-3 oz cooked rice, semolina, or sago. Add seasoning, chopped herbs (especially dill), and chopped hard-boiled egg. For a moister filling, add a little anchovy essence or jellied fish stock.
Pirozhki fillings can sometimes dry out. To prevent this, ensure your filling is moist. Using jellied stock (natural or with gelatin) added to the cold filling helps keep it juicy. Bind the filling with egg if it seems too loose.
Traditionally eaten with clear meat, chicken, or mushroom broth.
