Entree: Russia – Russian Jewish Cuisine – Пирожки ➤ Pirozhki (Small yeast-bun pockets filled with savory fillings such as seasoned meat or potato)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 25 min

Ingredients

Dough
- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 large egg, approx 50 g
- 3 tbsp (45 g) unsalted butter, softened
- 1 tsp (6 g) salt

Filling
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, approx 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil
- 1 clove garlic, minced, approx 3 g
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1.5 g) paprika (optional)
- 2 tbsp (8 g) chopped fresh dill or parsley
- 1 tbsp (15 ml) tomato paste (optional)

Finish
- 1 large egg, beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 ml) melted butter for brushing (optional)

Instructions

1. Step 1: In a small bowl, stir warm milk, 1 tbsp sugar, and yeast; let sit 5–10 minutes until foamy. In a large bowl, combine 3 1/2 cups flour, remaining sugar, and salt. Add yeast mixture, egg, and softened butter; mix into a soft dough. Knead on a lightly floured surface 6–8 minutes until smooth and elastic, adding up to 1/2 cup (60 g) more flour if sticky.
2. Step 2: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
3. Step 3: Meanwhile prepare the filling: heat 2 tbsp oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 6–8 minutes. Add garlic and cook 30 seconds. Add ground beef, breaking up with a spoon; cook until no pink remains, about 8–10 minutes. Stir in tomato paste if using, then season with salt, pepper, paprika, and fold in chopped dill or parsley. Remove from heat and let cool to room temperature.
4. Step 4: Preheat oven to 375°F (190°C). Punch down dough and divide into 12 equal pieces (about 2 oz / 55 g each). On a floured surface, flatten each piece into a disk about 4 inches (10 cm) wide.
5. Step 5: Place 1–2 tbsp (15–30 g) filling in the center of each disk, fold edges over to seal tightly, and pinch seams closed. Place seam-side down on a parchment-lined baking sheet, spacing 1 inch (2.5 cm) apart.
6. Step 6: Brush each bun with egg wash. Bake in the preheated oven 18–22 minutes until golden brown. Brush with melted butter if desired and cool slightly before serving warm.