Cheesy Egg & Cheese Piroshki Recipe

a tray of egg and cheese piroshki on a table, with salt and pepper shakers

Extra cheesy and delicious egg and cheese piroshki with fresh dill, parsley, and green onions. These savory hand pies are a popular snack in Eastern Europe and Ukraine and can be found with a variety of different fillings! These are made with a soft yeast dough, and filled with a farmer’s cheese, boiled egg, and herb filling. They’re delicious both deep fried or baked!

Find more piroshki ideas and Ukrainian recipes in my cookbook, Beyond Borscht.

Watch My Cheese Piroshki Video!

Watch my YouTube piroshki video tutorial for step-by-step instructions on how to make these delicious treats! Plus, details about the dough and the filling. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Making Piroshki

Here are the main ingredients you’ll need to make these cheesy piroshki at home. Find the full list of ingredients with measurements in the printable recipe card below.

  • Tvorog (Farmer’s Cheese) – also known as quark. This dry, crumbly curd cheese is mild in flavor and great for both sweet and savory recipes. I get mine at an Eastern European market. Need to use cottage cheese? Line a large strainer with a cheesecloth and add about 4 cups of small or large curd cottage cheese. Rinse the curds with cold water, then let the liquids drain. To ensure the curds are extra dry, wring the cheese inside the cheesecloth.
  • Fresh Dill, Parsley, & Green Onions – fresh herbs work best for this recipe.
  • Eggs: you’ll need both hard-boiled and fresh eggs for making these piroshki.
  • All-Purpose Flour: for making the yeast dough. Bread flour also works well.
  • Dry Active Yeast: fast-acting yeast will also work well; simply adjust the proofing time.
  • Whole Milk, Butter, Sugar, & Salt
  • Canola Oil: for deep-frying the hand pies. This oil is very mild in flavor and aroma, making it perfect for frying.

Supplies & Tools for the Recipe

Need some supplies or tools to make these piroshki at home? Shop my Amazon Affiliate links for the items I use in my kitchen and video. Using these links won’t cost you extra and I’ll earn a small commission.

a tray of piroshki - deep-fried hand pies - on a table with fresh herbs

Making the Yeast Dough

Piroshki are made with a simple, soft yeast dough requiring just a few ingredients. You’ll want to start the recipe with the dough, since it does need time to proof.

  1. Heat the milk in your microwave or on the stovetop until it’s between 120°F and 130°F temperature. Too cold or too hot and the yeast will not proof.
  2. Pour the milk into a large mixing bowl, whisk in the sugar, then sprinkle the yeast over the top. Allow the yeast to proof for about 5 minutes, until it’s foamy and fluffy. Next, add the egg, melted butter (cooled), and salt. Whisk until the egg is well beaten.
  3. Gradually begin adding the flour, whisking at first, then using a spatula. Once a dough ball forms, turn it out onto a floured work surface.
  4. Continue adding the flour until a soft, not sticky dough forms. Knead the dough for 4 to 6 minutes, until it’s smooth and elastic.

Proofing Instructions for the Dough

Place the kneaded dough back into your mixing bowl and cover the bowl with a clean towel.

Set the bowl into a warm corner of your kitchen and allow the dough to proof until it’s doubled in size, about 1 to 1 ½ hours. I keep mine next to the stove where it’s usually warmer.

a close up image of egg and cheese piroshki cut open, with filling showing

Making the Egg & Cheese Filling

While the dough is proofing, it’s the perfect time to prepare the cheese and egg filling.

  1. Place the eggs into a pot of cold water. Heat on the stovetop until the water starts to boil. Season with salt and set a time for 10 minutes.
  2. Once the eggs are cooked, remove them from the heat, drain off the boiling water and fill the pot with cold water and ice, to help cool the eggs faster. Peel the eggs once they’re cooled.
  3. Dice the cooled eggs, then place them into a large mixing bowl. Next, add the mayonnaise, egg, mozzarella cheese, and farmer’s cheese.
  4. Add in the fresh dill, fresh parsley, diced green onions, salt, pepper, garlic powder, and onion powder. Use a spoon to mix everything thoroughly together, creating a uniform mixture.

How to Make Egg & Cheese Piroshki

Once your dough has proofed and you have the filling ready, it’s time to make some piroshki!

  1. Gently punch down the proofed dough and transfer it onto a floured work surface. Using a knife or bench scraper, divide the dough into 12 or 16 pieces; the piroshki will be smaller if making 16. Cover the dough with a towel to keep it from drying out.
  2. Using a floured rolling pin, roll out each piece of dough into a 6-inch circle (4-inch for smaller ones). Place a generous amount of the filling into the center, about 1/3 to ½ cup of filling.
  3. Carefully bring 4 corners of the dough together at the top, then pinch the seams together. Make sure you don’t get any filling on the seams! Watch my video tutorial to see how it’s done.
  4. Turn the piroshki over, pat them gently to shape into squares. Place the piroshki onto a baking sheet dusted with flour.
a close up image of cheese and egg piroshki sliced open, revealing the filling

Frying Instructions for Piroshki

Allow the piroshki to proof for approximately 30 minutes, until the dough is fluffy again.

Pour about ½-inch of canola oil into a deep pan or pot. Heat the oil over medium heat until it’s between 275°F and 300°F.

Place the piroshki seam side down first and fry for a few minutes until they’re golden brown on the first side. Gently and carefully turn them over and fry on the other side. Fry 2 to 3 piroshki at a time and avoid overcrowding the pan.

Remove the fried piroshki onto a wire rack to cool. Place a few paper towel sheets underneath the rack to catch the excess oil.

Baking Instructions for Cheese Piroshki

Baking is another great way to prepare these cheese piroshki! Preheat the oven to 350°F. Line two, large baking sheets with parchment paper or silicon mats.

Space out the piroshki seam side up on the baking sheets, making sure they don’t touch. Beat an egg in a small cup or bowl, then use a pastry brush and brush the egg over the top of the piroshki. If desired, sprinkle sesame seeds or fresh dill over the top as a garnish.

Allow the piroshki to proof for 30 to 45 minutes, until fluffy. Bake them at 350°F for 28 to 35 minutes, until they’re golden brown on the top.

a woman standing in a kitchen, holding a pastry

Serving & Storing Info

These cheesy piroshki will be super-hot when they’re fried or baked, so allow them to cool for at least 10 to 15 minutes before enjoying.

Store leftovers in the refrigerator in a cover container or tray. Chilled cheese piroshki are delicious, too! You can reheat the piroshki in the microwave (30 seconds), or in the oven at 425°F for about 7 to 9 minutes.

a blue casserole on a table, filled with hand pies (piroshki)

More Recipes!

Enjoyed this delicious recipe for egg and cheese piroshki? Check out some of my other hand pie recipes you’re sure to enjoy!

  • Cheesy Bacon & Chicken Baked Piroshki – creamy, cheesy chicken piroshki with green onion and dill. Great baked or fried!
  • Meat & Cheese Piroshki – a family favorite! These are incredibly delicious, filled with a juicy ground beef and melty mozzarella cheese.
  • Bacon & Potato Piroshki – these are filled with a creamy and cheese mashed potato filling, dotted with bits of smoky bacon and sautéed onion.
  • Smoked Salmon Piroshki – if you love salmon, you’ll love these! This baked version is made with smoked salmon, cream cheese, and dill.
  • Braised Cabbage Piroshki – my grandma used to make these for us all the time! A delicious filling of cabbage, peppers, mushrooms, and more!

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Cheesy Egg & Cheese Piroshki Recipe (video)

1 hour prep + 30 minutes cook + 1 hour 30 minutes Proofing Time:
12 piroshki
Learn how to make the most delicious egg and cheese piroshki – great baked or fried! You'll love these Ukrainian hand pies as a snack!

Ingredients 

For Yeast Dough:

  • 1 cup whole milk
  • 2 tsp white sugar
  • 1 tbsp dry active yeast
  • 1 tsp sea salt
  • 1/3 cup butter, melted
  • 1 large egg
  • 3 cups all-purpose flour

For Cheese Filling:

  • 6 large eggs, hard-boiled; diced
  • 1/3 cup mayonnaise
  • 1 cup grated mozzarella cheese
  • 3 green onions, diced; green parts only
  • 2 tbsp fresh chopped parsley
  • 1/4 cup fresh chopped dill
  • 1 tsp EACH: dried garlic, dried onion powder
  • 2 tsp sea salt
  • ground black pepper, to taste
  • 1 large egg
  • 2 1/2 cups farmer's cheese , tvorog

Other:

  • 3 to 5 cups canola oil, for frying
  • 1 large egg, beaten; for baking only

Instructions

Preparing the Yeast Dough:

  • Heat the milk in your microwave or on the stovetop until it’s between 120°F and 130°F temperature. Too cold or too hot and the yeast will not proof.
  • Pour the milk into a large mixing bowl, whisk in the sugar, then sprinkle the yeast over the top. Allow the yeast to proof for about 5 minutes, until it’s foamy and fluffy. Next, add the egg, melted butter (cooled), and salt. Whisk until the egg is well beaten.
  • Gradually begin adding the flour, whisking at first, then using a spatula. Once a dough ball forms, turn it out onto a floured work surface.
  • Continue adding the flour until a soft, not sticky dough forms. Knead the dough for 4 to 6 minutes, until it’s smooth and elastic.
  • Place the kneaded dough back into your mixing bowl and cover the bowl with a clean towel.
  • Set the bowl into a warm corner of your kitchen and allow the dough to proof until it’s doubled in size, about 1 to 1 ½ hours. I keep mine next to the stove where it’s usually warmer.

Making the Filling:

  • Place the eggs into a pot of cold water. Heat on the stovetop until the water starts to boil. Season with salt and set a time for 10 minutes.
  • Once the eggs are cooked, remove them from the heat, drain off the boiling water and fill the pot with cold water and ice, to help cool the eggs faster. Peel the eggs once they’re cooled.
  • Dice the cooled eggs, then place them into a large mixing bowl. Next, add the mayonnaise, egg, mozzarella cheese, and farmer’s cheese.
  • Add in the fresh dill, fresh parsley, diced green onions, salt, pepper, garlic powder, and onion powder. Use a spoon to mix everything thoroughly together, creating a uniform mixture.

Shaping the Piroshki:

  • Gently punch down the proofed dough and transfer it onto a floured work surface. Using a knife or bench scraper, divide the dough into 12 or 16 pieces; the piroshki will be smaller if making 16. Cover the dough with a towel to keep it from drying out.
  • Using a floured rolling pin, roll out each piece of dough into a 6-inch circle (4-inch for smaller ones). Place a generous amount of the filling into the center, about 1/3 to ½ cup of filling.
  • Carefully bring 4 corners of the dough together at the top, then pinch the seams together. Make sure you don’t get any filling on the seams! Watch my video tutorial to see how it’s done.
  • Turn the piroshki over, pat them gently to shape into squares. Place the piroshki onto a baking sheet dusted with flour.

Frying Instructions:

  • Allow the piroshki to proof for approximately 30 minutes, until the dough is fluffy again.
  • Pour about ½-inch of canola oil into a deep pan or pot. Heat the oil over medium heat until it’s between 275°F and 300°F.
  • Place the piroshki seam side down first and fry for a few minutes until they’re golden brown on the first side. Gently and carefully turn them over and fry on the other side. Fry 2 to 3 piroshki at a time and avoid overcrowding the pan.
  • Remove the fried piroshki onto a wire rack to cool. Place a few paper towel sheets underneath the rack to catch the excess oil.

Baking Instructions:

  • Baking is another great way to prepare these cheese piroshki! Preheat the oven to 350°F. Line two, large baking sheets with parchment paper or silicon mats.
  • Space out the piroshki seam side up on the baking sheets, making sure they don’t touch. Beat an egg in a small cup or bowl, then use a pastry brush and brush the egg over the top of the piroshki. If desired, sprinkle sesame seeds or fresh dill over the top as a garnish.
  • Allow the piroshki to proof for 30 to 45 minutes, until fluffy. Bake them at 350°F for 28 to 35 minutes, until they’re golden brown on the top.

Serving & Storing:

  • These cheesy piroshki will be super-hot when they’refried or baked, so allow them to cool for at least 10 to 15 minutes beforeenjoying.
  • Store leftovers in the refrigerator in a cover container or tray. Chilled cheese piroshki are delicious, too! You can reheat the piroshki in the microwave (30 seconds), or in the oven at 425°F for about 7 to 9 minutes.

Nutrition

Serving: 1fried pie | Calories: 454kcal | Carbohydrates: 26g | Protein: 15g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 911mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg