Meat & Cheese Piroshki

Meat Piroshki With Cheese

It’s been awhile since I shared a Russian recipe! Say ‘hello’ to the Russian version of meat pockets – these meat piroshki with cheese are one of my favorites! Soft yeast dough is filled with beef, mozzarella, cheddar and onion, then baked to golden perfection! I prefer to bake my piroshki instead of deep-frying them for a healthier version. I also like to use 85% lean ground beef for my piroshki but this recipe will also work great with ground turkey and ground pork. The higher fat content will make for juicer filling!

If your Russian grandmother was anything like mine, you never left her home without having at least two piroshki! My grandmother would make these meat piroshki and her famous cabbage piroshki. I love the aroma of piroshki baking or frying – the aroma brings back so many wonderful memories of my grandmother and my mother cooking away in the kitchen!

If you prefer not to use raw meat for the filling, simply fry the ground beef for 6 to 7 minutes in a frying pan. Allow the meat to cool, then continue with the recipe.

Watch my video recipe to learn how to shape these delicious meat pockets!


Meat & Cheese Piroshki

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Loved this recipe and looking for more Russian recipes? Try my ‘Meat & Cheese Blini’ next! These are made with a similar filling as these piroshki!  http://tatyanaseverydayfood.com/recipe-items/meat-cheese-blini/

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