Piroshki (russian hand pies)
Discover the savory delight of Piroshki with this authentic Russian hand pie recipe. Filled with rich ground beef, fresh cabbage, and aromatic spices wrapped in a perfectly tender dough, these handheld treats are a must-try. Easy-to-follow steps and wholesome ingredients make this a favorite for any occasion. Perfect for family meals or as a comforting snack!
- 19 May 2025
- Cook time 30 min
- Prep time 135 min
- 4 Servings
- 15 Ingredients
Piroshki, also known as Russian hand pies, are a delightful and savory treat that combines a fluffy dough with a rich and flavorful filling. These handheld pastries are traditionally filled with a mix of meat and vegetables, making them perfect for any meal or snack. Follow this recipe to create your own homemade piroshki that capture the authentic taste of Russian cuisine.
Ingredients:
Instructions:
1. In a large bowl, mix the flour and salt.
2. Dissolve the yeast in warm water (make sure it's not too hot to avoid killing the yeast; warm to the touch is ideal, around 100°F / 38°C).
3. Once dissolved, add the yeast mixture and 1 tbsp of olive oil to the flour mixture.
4. Mix until a dough forms. Knead the dough for about 5-7 minutes on a floured surface or until it becomes smooth and elastic.
5. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
1. In a large skillet, heat 1 tbsp of olive oil and 2 tsp of butter over medium heat.
2. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Add the ground beef to the skillet and cook until browned, breaking up the meat with a spoon as it cooks.
5. Stir in the shredded cabbage and grated carrot. Cook until the vegetables are tender, about 7-10 minutes.
6. Season with chopped dill, paprika, and vinegar. Stir to combine.
7. Remove from heat and let the filling cool slightly.
1. Once the dough has risen, punch it down to release any air bubbles.
2. Divide the dough into small, equal-sized portions (about the size of a golf ball).
3. On a lightly floured surface, roll each portion into a small circle, approximately 4-5 inches in diameter.
4. Place a spoonful of the filling in the center of each dough circle.
5. Fold the dough over the filling to create a semi-circle or rectangular shape, pinching the edges to seal them tightly. Make sure no filling is exposed.
6. Arrange the sealed piroshki on a baking sheet lined with parchment paper or a lightly greased baking sheet.
1. Preheat the oven to 375°F (190°C).
2. Optionally, brush the tops of the piroshki with an egg wash (1 beaten egg + 1 tbsp water) for a golden finish.
3. Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
4. Allow the piroshki to cool slightly before serving.
Tips:
- Make sure to finely chop the onion, garlic, cabbage, and carrot to ensure a uniform texture in the filling.
- Allow the dough to rise in a warm, draft-free area for the best results.
- When sealing the edges of the piroshki, press firmly to avoid any filling leaks during baking or frying.
- You can bake or fry the piroshki depending on your preference. Bake at 375°F (190°C) for 20-25 minutes or fry in hot oil until golden brown.
- For extra flavor, brush the tops of the piroshki with an egg wash before baking to achieve a beautiful golden color.
Congratulations on making delicious homemade piroshki! These Russian hand pies are sure to be a hit, whether you're serving them as a snack, appetizer, or main course. The combination of the tender dough and savory filling is truly irresistible. Enjoy your piroshki warm, and don't forget to experiment with different fillings to suit your taste!
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 620kcal | 31% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 6g | 16% |
| Sugar 5g | 5% |
| Fat | |
| Fat 27g | 33% |
| Saturated 9g | 29% |
| Cholesterol 63mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 70mg | 12% |
| Vitamin B1 0.52mg | 43% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 6mg | 38% |
| Vitamin B6 0.55mg | 32% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 1.82ug | 76% |
| Vitamin C 22mg | 25% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.31mg | 34% |
| Iron, Fe 3.47mg | 32% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 680mg | 20% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 570mg | 38% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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