The Best Cheesy Beef Piroshki (video)

ground beef and cheese filled piroshki

One of my all-time favorite piroshki recipes – these cheesy beef piroshki are simply amazing! Soft yeast dough is filled with ground beef, mozzarella cheese, and grated onion. These are great baked or deep-fried! These Ukrainian savory hand pies are super juicy on the inside and incredibly delicious! You’ll be coming back for seconds!

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Watch My Beef Piroshki Video Tutorial

Watch my YouTube beef piroshki video tutorial to learn how to shape these delicious hand pies! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

How to Make Piroshki Dough

I make my meat and cheese piroshki with a simple and easy yeast dough. It comes together in no time! I use this basic recipe for all my piroshki recipes.

  1. Heat the milk in the microwave or on the stovetop until it’s between 120°F and 130°F. Pour the milk into a large mixing bowl, then sprinkle in the sugar and yeast.
  2. Allow the yeast to proof for about 5 minutes; it should be fluffy and foamy. Next, add the egg, melted butter (cooled!), and salt. Whisk for a minute.
  3. Gradually add the flour, whisking well after each addition. Once a thicker batter forms, switch over to a spatula.
  4. Once a dough ball forms, lightly flour your work surface and turn out the dough. Continue adding the flour and knead the dough until it’s soft and no longer sticky. Knead the dough for about 4 to 6 minutes, until it’s smooth and elastic.
  5. Place the dough back into the mixing bowl, cover it with a towel, and place it in a warm spot of the kitchen to proof. The needs to double in size; this typically takes 1 to 1 ½ hours.

Preparing the Cheese & Beef Filling

RECIPE UPDATE: Since filming my original video tutorial, I’ve changed things up a bit! Instead of using the beef raw, I’ve been frying it first, which results in a fluffier and more delicious filling. Here’s how to make the beef and cheese filling:

  1. Preheat a large frying over medium-high heat and fry the ground beef for 7 to 8 minutes, breaking it up into small pieces.
  2. Let the meat cool down until it’s just warm, then combine with the grated onion, cheese, garlic, and seasonings.
ground beef filling inside of russian piroshki

Baking Instructions for Beef Piroshki

These delicious beef and cheese piroshki can be prepared two ways – deep fried to perfection or baked for a healthier version.

For baking the piroshki, assemble them and place onto a lined baking tray, spacing them a few inches apart. Brush the piroshki with a beaten egg using a pastry brush. Allow them to proof for 45 minutes to an hour, until the dough is doubled.

Bake at 350F/177C for 25 to 30 minutes, until golden brown. Remove from the oven and let them cool before enjoying.

Deep-Frying Instructions for Beef Piroshki

I personally love these meat and cheese piroshki deep fried! They’re super juicy and fluffy, and worth the calories!

  1. Preheat approximately 8 to 10 cups of vegetable or canola oil in a large pot over medium-high heat, until the oil temperature reads 325F/162C.
  2. Shape 3 to 4 piroshki at a time; DO NOT allow them to proof!
  3. Add the shaped piroshki straight into the hot oil, seam side down first. Turn the piroshki often, frying for 5 to 6 minutes, until they’re a rich, golden brown color.
  4. Remove from the oil with a skimmer or slotted spoon onto a wire rack to cool. Place a paper towel underneath to catch the excess oil.

More Recipes to Try!

Looking for more delicious Ukrainian or Russian recipes? Make sure to try some of my other piroshki recipes you’re sure to love!

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Beef & Cheese Piroshki video recipe
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ground beef and cheese filled piroshki
5 from 6 votes

The Best Beef & Cheese Piroshki (video)

1 hour 30 minutes prep + 25 minutes cook + 1 hour Proofing Time:
16 servings
Learn how to make traditional piroshki with a juicy and flavorful beef and cheese filling!

Ingredients 

For Yeast Dough:

  • 1 1/2 cups milk
  • 1 tablespoon dry yeast
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons melted butter
  • 1 egg
  • 3 1/2 cups all-purpose flour, plus extra for rolling/shaping

For Meat & Cheese Filling:

  • 1 pound ground beef, 80/20% ratio
  • 1/2 large onion
  • 3 garlic cloves
  • 1 large egg
  • 1 1/2 cups mozzarella cheese
  • 1 cup cheddar cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh chopped dill

Additional Ingredients:

  • 6 cups cooking oil, for fried piroshki
  • 1 beaten egg, for egg wash, for baked piroshki

Instructions

For the Dough:

  • Prepare the yeast dough first. Heat the milk until warm to touch, then pour into a large mixing bowl. Add the sugar and sprinkle the yeast evenly over the milk. Allow the yeast to proof for 5 minutes.
  • After 5 minutes, whisk in the melted butter, salt and egg. Gradually add the flour, whisking the mixture until it thickens into a thick batter. Continue adding flour until soft dough forms.
  • Turn dough out onto well-floured work surface; use additional flour as needed. Knead the dough for 4 to 5 minutes until smooth and elastic. Return the dough to mixing bowl, cover the bowl with a clean towel and allow the dough to proof until doubled in size; about 45 to 60 minutes.

For the Filling:

  • Meanwhile, prepare the filling. Preheat a large frying over medium-high heat, add a splash of oil and fry the ground beef for 7 to 8 minutes, breaking it up into small pieces. Let the meat cool until just warm.
  • Place the onion and garlic into a food processor and pulse into a puree. Alternatively, use a grater to puree the onion and finely mince the garlic.
  • In a large bowl combine all of the filling ingredients: fried beef, pureed onion, garlic, cheeses, egg and seasonings. Use your hands to knead the ingredients together to form a uniform mixture.

Shaping the Piroshki:

  • Once dough has proof, punch it down and knead again for a few minutes. Divide the dough into even portions – 8 pieces for large piroshki, 16 pieces for smaller piroshki.
  • Roll each piece of dough into a circle about 6-inches in size. Add a generous amount of the filling into the center. Bring the dough up and around the top, press the dough together to seal the filling inside (watch my video to see how it's done!).

For Deep Fried Piroshki:

  • Deep Fried: preheat approximately 6 cups of vegetable or canola oil in a large pot over medium-high heat, until the oil temperature reads 325F/162C. Shape 3 to 4 piroshki at a time; DO NOT allow them to proof!
  • Add the shaped piroshki straight into the hot oil, seam side down first. Turn the piroshki often, frying for 5 to 6 minutes, until they're a rich, golden brown color. Remove onto a wire rack to cool.

For Baked Piroshki:

  • Place piroshki seam side up onto baking sheets lined with parchment paper. Brush the tops with an egg wash using a pastry brush. Allow the piroshki to proof for 30 to 45 minutes.
  • Meanwhile, preheat oven to 350F. Once the piroshki have proofed, bake them for 25 to 30 minutes, depending on the size of your piroshki.
  • Remove from baking sheet onto a cooling rack to cool for 15 to 20 minutes before enjoying. The filling will be extremely hot when the piroshki come out of the oven! Allow them to cool before enjoy.

Nutrition

Serving: 1piroshki | Calories: 334kcal | Carbohydrates: 23g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 539mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg