Russian Piroshki (Meat Hand Pies) Recipe

Introduction

Russian Piroshki are savory hand pies filled with a flavorful meat mixture, perfect as a snack or meal accompaniment. These golden-baked treats combine tender dough with a seasoned ground beef filling, making them a comforting and satisfying dish.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup vegetable oil
• 1 egg
• 1 lb ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1/2 cup mushrooms, finely chopped (optional)
• Salt and pepper to taste
• 1 tablespoon butter for frying
• 1 egg (for egg wash)

Instructions

1. Step 1: In a large bowl, combine the flour, salt, sugar, and instant yeast.
2. Step 2: Add the warm milk, warm water, vegetable oil, and one egg. Mix everything together until a dough forms.
3. Step 3: Knead the dough for 5 to 7 minutes on a lightly floured surface until it becomes smooth and elastic. Cover the dough with a towel and let it rest in a warm place for about 1 hour, until it doubles in size.
4. Step 4: While the dough rests, prepare the filling. Heat butter in a skillet over medium heat. Sauté the chopped onion and mushrooms (if using) until softened, about 5 minutes.
5. Step 5: Add the ground beef to the skillet, season with salt and pepper, and cook until browned and cooked through. Remove from heat and let the filling cool slightly.
6. Step 6: After the dough has risen, roll it out on a floured surface and cut into 12 equal pieces.
7. Step 7: Place a spoonful of the meat filling in the center of each dough piece. Fold the dough over to enclose the filling and pinch the edges firmly to seal.
8. Step 8: Arrange the piroshki on a baking sheet. Beat the remaining egg and brush it over the tops for a shiny golden finish.
9. Step 9: Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes, until the piroshki are golden brown.

Tips & Variations

• For a richer filling, add finely chopped boiled eggs or grated cheese to the meat mixture.
• Try substituting ground beef with ground chicken or turkey for a lighter option.
• If you prefer a softer crust, brush the piroshki with melted butter immediately after baking.
• Use sour cream or plain yogurt instead of milk in the dough for a tangy flavor.

Storage

Store cooled piroshki in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes to preserve their crispiness. They can also be frozen before baking; just bake directly from frozen and add a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant yeast?

Yes, you can substitute fresh yeast; use about twice the amount and dissolve it in the warm liquid before adding to the dry ingredients.

Can piroshki be fried instead of baked?

Absolutely. After sealing the piroshki, heat oil in a frying pan and cook them until golden brown on both sides for a traditional fried version.

Russian Piroshki (Meat Hand Pies) Recipe

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Russian Piroshki are traditional meat-filled hand pies featuring a soft, yeasted dough wrapped around a savory ground beef and sautéed onion filling. These delicious pastries are baked until golden brown, making them a perfect snack or appetizer with a satisfying blend of tender dough and flavorful meat.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 piroshki 1x
• Category: Savory Pastry
• Method: Baking
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup vegetable oil
• 1 egg

Filling

• 1 lb ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1/2 cup mushrooms, finely chopped (optional)
• Salt and pepper to taste
• 1 tablespoon butter for frying

Egg Wash

• 1 egg (for egg wash)

Instructions

1. Prepare the Dough: In a large bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Add the warm milk, warm water, vegetable oil, and one egg, mixing all ingredients to form a dough.
2. Knead the Dough: Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic. Once kneaded, cover the bowl with a towel and let the dough rest and rise for about 1 hour, or until it doubles in size.
3. Cook the Filling: While the dough is rising, heat butter in a skillet over medium heat. Sauté the finely chopped onion and mushrooms (if using) until softened, about 5-7 minutes. Add the ground beef, seasoning with salt and pepper, and cook until browned and fully cooked through. Remove from heat and let cool slightly.
4. Shape the Piroshki: Once the dough has risen, roll it out on a floured surface. Cut it into 12 equal pieces. Flatten each piece into a small circle, place a spoonful of the meat filling in the center, then fold the dough over and pinch the edges tightly to seal the filling inside.
5. Prepare for Baking: Place the filled piroshki on a baking sheet lined with parchment paper or lightly greased. Beat the remaining egg and brush it over each piroshki to give them a beautiful golden color when baked.
6. Bake: Preheat the oven to 375°F (190°C). Bake the piroshki for 15-20 minutes or until they turn golden brown on top.

Notes

• You can substitute ground pork or a combination of beef and pork for a richer filling.
• Add finely chopped boiled egg or cooked rice to the filling for added texture and flavor.
• Make sure the dough is well kneaded to ensure a tender and fluffy crust.
• The mushrooms are optional but add a nice depth of flavor and moisture to the filling.
• These piroshki can be frozen after shaping and before baking. Bake from frozen, adding a few extra minutes to the baking time.

Keywords: Russian piroshki, meat pies, savory hand pies, ground beef pastry, baked piroshki, Russian appetizer