Authentic Russian Piroshki | Savory Meat Hand Pies (Baked or Fried!)
Soft, golden Russian piroshki filled with savory beef and onions wrapped in pillowy yeast dough. These traditional hand pies are baked or fried to perfection for a comforting, authentic taste of Eastern Europe. Perfect for parties, meal prep, or cozy dinners.
Equipment
- Mixing bowls
- Skillet
- Baking sheet
- Parchment paper
- Rolling Pin
- Deep frying pan or Dutch oven (optional for frying)
Ingredients
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1/2 tsp salt
- 1 tsp sugar
- 2 tsp instant yeast (or active dry yeast)
- 1/2 cup (120 ml) warm milk (≈110°F / 43°C)
- 1/4 cup (60 ml) warm water (≈110°F / 43°C)
- 1/4 cup (60 ml) vegetable oil
- 1 large egg
- 1 lb (450 g) ground beef (or half beef, half pork)
- 1 small onion, finely chopped
- 1/2 cup (75 g) mushrooms, finely chopped (optional)
- 1 tbsp butter
- Salt and black pepper, to taste
- 1 clove garlic, minced (optional)
- 1 tsp fresh dill, chopped (optional)
- 1 egg beaten, for egg wash (baked version)
- Vegetable oil, for frying (if using fry method)
Instructions
- In a large bowl, combine flour, salt, sugar, and instant yeast. Add warm milk, water, vegetable oil, and egg. Mix until dough forms, then knead 5–7 minutes until smooth and elastic. If sticky, add flour 1 tbsp at a time.
- Place dough in lightly oiled bowl, cover, and let rise in warm spot for 1 hour or until doubled in size.
- In a skillet, melt butter and sauté onion 3–4 minutes. Add mushrooms if using and cook until moisture evaporates. Add ground beef, salt, and pepper. Cook 8–10 minutes until browned. Stir in garlic and dill if desired. Cool completely.
- Punch down dough and divide into 12 equal pieces (≈60 g each). Roll each into ball, flatten into 4-inch circle, and add 1 tablespoon cooled filling in center.
- Fold dough over filling to form a half-moon. Seal edges tightly by pinching or pressing with fork. Place seam-side down on parchment-lined tray.
- Cover shaped piroshki and rest 15–20 minutes. Preheat oven to 375°F (190°C).
- To bake: Brush tops with egg wash and bake 15–20 minutes until golden. To fry: Heat oil to 350°F (175°C) and fry 2–3 minutes per side until golden and cooked through.
- Cool slightly before serving. Enjoy warm with sour cream, tea, or alongside borscht.