One of my all-time favorite Russian recipes – these beef & cheese piroshki are simply amazing! Soft yeast dough is filled with beef, mozzarella, cheddar and onion, then baked to golden perfection! To make the filling extra juicy, I recommend using 85% lean ground beef. This recipe will work well with ground turkey or pork! And, you can prepare these two ways: baked or deep fried. Want more Russian recipes? Get my new cookbook, Beyond Borscht. It has 75 traditional and delicious recipes!
Watch My Video!
Watch my video recipe to learn how to shape these delicious meat pockets! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
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!
Preparing the Filling
RECIPE UPDATE: Since filming the above video recipe, 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. Simply preheat a large frying over medium-high heat and fry the ground beef for 7 to 8 minutes, breaking it up into small pieces. Let the meat cool until just warm, then combine with the onion, cheese and seasonings.
Baked or Deep Fried
These delicious beef and cheese piroshki can be prepared two ways – deep fried to perfection or baked for a healthier version.
- Baked: for baking the piroshki, assemble them and place onto a lined baking tray. Space them a few inches apart and allow them to proof for 35 to 40 minutes, until the dough is doubled. Bake at 350F/177C for 25 to 30 minutes, until golden brown.
- Deep Fried: 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. 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.
More Recipes!
Looking for more delicious Ukrainian or Russian recipes? Check out the recipes I have on my website:
- Classic Beef Borscht – rich and hearty beet soup with chunks of tender beef!
- Russian Salmon Coulibiac – the most delicious fish pastry ever with flaky salmon, mushroom rice and a zesty dill and lemon sauce!
- Chicken Rice Pilaf (Plov) – easy and aromatic chicken rice dish!
- Beef & Rice Stuffed Peppers – traditional stuffed peppers baked in a tomato sauce.
- Juicy Beef Cutlets – my mom’s easy recipe, with mushroom gravy!
Enjoyed this recipe? Please share and save it to Pinterest!

I followed the recipe and didn’t change a thing, turned out delicious! Thank you for another awesome recipe! This one is a keeper.
Awesome! So glad you enjoyed it! 🙂 Thanks for the review!
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?
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 🙂
I’m in the middle of my second time making these. First time was last week.
Delicious. Thank you for sharing the recipe.
So glad you enjoyed the recipe! 🙂
I am making these for a potluck this evening, and I was wondering if they can be made ahead of time and re-heated in the oven before the event? I’m sure fresh is best, but do you think they would warm up well?
Hi! Yes, you can definitely make them ahead of time then reheat them. Enjoy! 🙂
Hi, how would you replace the beef or pork with small chunks of chicken? How long would you need to cook it, would i need to make changes to anything? This is the best Piroshki recipe T have found.
Hi! 🙂 Yes, absolutely! If you wish to do that, I would recommend cooking the chicken beforehand. I’ve actually been doing that with the ground beef, too and it results in a fluffier filling. Just saute the chicken, then proceed with the recipe
Hi there I’m trying out this recipe tomorrow and would like to know if the baking time would change if I cut them up into 16 pieces? Also do you recommend partially pre-cooking the beef or is it generally not a problem?
Hi Devin! Yes, you can definitely precook the meat, which will make the filling lighter and fluffier. No, the timing won’t change too much, maybe a few minutes shorter baking time. Enjoy! 🙂
These are very yummy. I didn’t precook the beef and thought maybe it wouldn’t cook completely in the 30 minutes (for 8) but it passed the thermometer test. I ate one cold for lunch and it reminds me of a meatloaf sandwich. They are so versatile, and the dough is very forgiving.
I’m so glad you enjoyed the recipe!! 🙂 I love to eat leftovers the next day, too!
How do you store these? Do these need to be refrigerated?
Yes, these do need to be refrigerated if you don’t enjoy them the same day. 🙂