Meat & Cheese Piroshki

Meat & Cheese Piroshki

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4 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8-16

It’s been a while since I shared a Russian recipe! Say ‘hello’ to the Russian version of meat pockets – these ‘Meat & Cheese Piroshki’ are one of my favorite! 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 like to use 85% lean ground beef for my piroshki but this recipe will also work great with ground turkey and ground pork.

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


Meat & Cheese Piroshki

Enjoyed this recipe? Please share and save it to Pinterest!

Looking for more Russian recipes? Try my ‘Meat & Cheese Blini’ next! http://tatyanaseverydayfood.com/recipe-items/meat-cheese-blini/

Ingredients

  • For Yeast Dough:
  • 1 1/2 cups (354ml) milk
  • 1 tablespoon (9g) dry yeast
  • 1/2 tablespoon (6g) sugar
  • 1 teaspoon salt
  • 3 tablespoons (43g) melted butter
  • 1 egg
  • 3 1/2 cups (440g) all-purpose flour
  • For Meat Filling:
  • 1 pound (453g) ground beef, turkey or pork
  • 1/2 large onion
  • 3 garlic cloves
  • 1 large egg
  • 1 1/2 cups (150g) mozzarella cheese
  • 1 cup (100g) cheddar cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh chopped dill
  • 1 beaten egg, for egg wash

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, prepare the filling. 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: pureed onion, garlic, meat, cheeses, egg and seasonings. Use your hands to knead the ingredients together to form a uniform mixture.
  4. 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, add filling into the center, then press the dough together to seal the filling inside (watch my video to see how it's done!).
  5. 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.
  6. Bake piroshki 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.

4 Responses to Meat & Cheese Piroshki

  1. Anna January 24, 2017 at 6:25 pm #

    I followed the recipe and didn’t change a thing, turned out delicious! Thank you for another awesome recipe! This one is a keeper.

    Reply
  2. Amber August 13, 2017 at 5:57 pm #

    I just made these tonight for dinner. They are so good!! It is a great recipe. My family said that I could definitely make them again.
    One question though, do yours leak while in the oven? All but one of mine leaked and it made the bottoms kinda soggy. Do you have a way to prevent this?

    Reply
    • tatyanaseverydayfood August 16, 2017 at 1:46 pm #

      So glad you enjoyed this recipe! These piroshki are always soo good! That does happen to me, too. Just make sure to seal the dough as best as you can 🙂

      Reply

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