Meat Piroshki With Cheese

Published on January 11, 2017 | In Russian/Ukrainian | By tatyanaseverydayfood |

- Prep Time
- 90 Minutes
- Cook Time
- 25 Minutes
- Yield
- 8-16
- Difficulty Level

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It’s been awhile since I shared a Russian recipe! Say ‘hello’ to the Russian version of meat pockets – these meat piroshki with cheese are one of my favorites! 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 also like to use 85% lean ground beef for my piroshki but this recipe will also work great with ground turkey and ground pork. The higher fat content will make for juicer filling!

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

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!

If you prefer not to use raw meat for the filling, simply fry the ground beef for 6 to 7 minutes in a frying pan. Allow the meat to cool, then continue with the recipe.

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

Loved this recipe and looking for more Russian recipes? Try my ‘Meat & Cheese Blini’ next! These are made with a similar filling as these piroshki! http://tatyanaseverydayfood.com/recipe-items/meat-cheese-blini/

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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

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.
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.
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!).
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.
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.

Course : Appetizers
Recipe Type : Beef & Lamb Recipes, Dinner, Snacks and Small Bites, Video

10 Responses to Meat Piroshki With Cheese

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
- tatyanaseverydayfood January 24, 2017 at 8:01 pm #
  
  Awesome! So glad you enjoyed it! 🙂 Thanks for the review!
  
  Reply
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
Dudley January 4, 2019 at 7:54 pm #

I’m in the middle of my second time making these. First time was last week.

Delicious. Thank you for sharing the recipe.

Reply
- tatyanaseverydayfood January 6, 2019 at 11:54 am #
  
  So glad you enjoyed the recipe! 🙂
  
  Reply
Lorrie February 28, 2019 at 8:47 am #

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?

Reply
- tatyanaseverydayfood February 28, 2019 at 11:04 am #
  
  Hi! Yes, you can definitely make them ahead of time then reheat them. Enjoy! 🙂
  
  Reply
sherryl March 21, 2019 at 11:47 am #

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.

Reply
- tatyanaseverydayfood March 21, 2019 at 12:40 pm #
  
  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
  
  Reply