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.
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!
- 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!