Entree: Russia – Moscow & Central Russia – Пирожки ➤ Pirozhki (Small baked or fried yeast buns stuffed with savory or sweet fillings)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed to 100–110°F (38–43°C)
- 2 1/4 tsp (7 g) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) unsalted butter, melted and cooled
- 1 large egg, approx. 50 g (for dough)
- 1 large egg, approx. 50 g (for egg wash) + 1 tbsp (15 ml) water
- 1 lb (454 g) ground beef, 80/20
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 hard-boiled eggs, 2 large eggs, approx. 100 g, chopped
- 1/2 tsp (3 g) kosher salt (for filling)
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (1 g) paprika (optional)
- 2 tbsp (8 g) chopped fresh dill or parsley (optional)

Instructions

1. In a small bowl combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large mixing bowl whisk together flour and salt. Add yeast mixture, melted butter, and 1 large egg (approx. 50 g); stir until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead 8–10 minutes by hand (or 5–6 minutes in a stand mixer) until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
4. While dough rises, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, 6–8 minutes.
5. Add 1 lb (454 g) ground beef to the skillet with the onion. Brown, breaking up the meat, until cooked through, about 6–8 minutes. Season with 1/2 tsp (3 g) salt, 1/4 tsp (0.5 g) black pepper, and 1/2 tsp (1 g) paprika if using. Remove from heat and stir in chopped hard-boiled eggs and 2 tbsp (8 g) chopped dill or parsley. Cool filling to room temperature.
6. Punch down risen dough and divide into 12–16 equal pieces (for 12 medium pirozhki, about 2 oz/55 g each). Roll each piece into a ball and flatten into a disk about 3–4 inches (7–10 cm) across.
7. Place 1–2 tbsp (15–30 g) of the cooled filling in the center of each disk. Fold edges over to seal, pinching tightly, and shape into an oval or round bun. Place seam-side down on a baking sheet lined with parchment, leaving space between.
8. Cover shaped pirozhki and let rest 20–30 minutes until slightly puffy. Preheat oven to 375°F (190°C).
9. Whisk 1 large egg (approx. 50 g) with 1 tbsp (15 ml) water and brush each pirozhok lightly with egg wash.
10. Bake for 18–22 minutes until golden brown. Serve warm. Pirozhki can also be shallow- or deep-fried in neutral oil until deep golden if preferred.