Authentic Russian Piroshki Recipe: Savory Meat-Filled Buns for a Taste of Russia

Embark on a culinary journey to Russia with this delightful Piroshki recipe. These savory, hand-held pastries feature a wonderfully tender sour cream dough generously filled with seasoned minced beef. A beloved classic and a staple of Russian street food, Piroshki are perfect as a snack, appetizer, or light meal.

There’s a unique joy in discovering traditional dishes from around the world, especially those that have stood the test of time and remain cherished in their native cultures. For me, that recent discovery was the humble yet utterly delicious Russian Piroshki. Before encountering this recipe, I must admit, Piroshki was an unknown delight, making the experience of cooking and tasting it all the more exciting. This is precisely what I love about platforms like The Daring Kitchen – they encourage a deep dive into traditional cooking methods and introduce home cooks to culinary treasures previously unexplored.

Inspired by the challenge and eager to expand my culinary horizons, I rolled up my sleeves and dove into making these classic Russian buns. For this particular recipe, I opted for a fast sour cream dough, known for its incredible tenderness and slight sweetness, which perfectly complements a savory filling. My choice for the filling was a rich, seasoned ground beef mixture. The combination resulted in a beautifully balanced pastry: a soft, slightly sweet exterior encasing a deeply flavorful, savory interior. It’s easy to understand why Piroshki are such a beloved staple in Russia – they are truly a treat for the senses!

This authentic recipe was shared through The Daring Kitchen and was lovingly crafted by Sara from the blog Sassy Suppers. Having studied Russian, Piroshki quickly became her favorite among the many traditional Russian dishes she prepared during that time. Her passion for this dish shines through in the recipe, guiding us to create a truly wonderful experience.

What Exactly is Piroshki? A Versatile Russian Delight

At its heart, Piroshki (plural of pirozhok) are small, individual-sized baked or fried buns that are a quintessential part of Russian cuisine. They are essentially finger food, a delightful snack characterized by their diverse range of fillings and their popularity as street food throughout Russia and other Eastern European countries. While often savory, they can also be sweet, making them incredibly versatile.

The beauty of Piroshki lies in their adaptability. You’ll find them filled with an impressive variety of ingredients, reflecting regional tastes and seasonal availability. Common savory fillings include seasoned minced meat (like beef or pork), hearty mashed potatoes, sautéed mushrooms with onions, a mix of rice and hard-boiled eggs, or even cabbage. For those with a sweet tooth, Piroshki can be filled with fruit preserves, sweet cheese, or fresh berries. This wide array of options means there’s a Piroshki for every palate and occasion, whether enjoyed as a quick bite on the go, a comforting snack at home, or an impressive appetizer for guests.

Historically, Piroshki have been a staple for centuries, evolving from larger pies (known as “pirogi”) into these convenient individual portions. They represent the warmth and hospitality of Russian culture, often prepared for holidays, family gatherings, or simply as a comforting everyday meal. Their presence as a popular street food underscores their accessibility and universal appeal, offering a delicious and satisfying experience to anyone who tries them.

Crafting the Perfect Sour Cream Dough for Tender Piroshki

The foundation of an exceptional Piroshki is undoubtedly its dough. While various doughs can be used, the sour cream dough in this recipe is a game-changer. It’s specifically chosen for its ability to yield an incredibly tender, slightly rich, and subtly sweet crust that beautifully contrasts with the savory filling. The sour cream not only adds a delicate tang and moisture but also contributes to the dough’s softness and pliability, making it easy to work with.

This particular “fast” sour cream dough recipe is perfect for home bakers who want to achieve professional results without a lengthy process. The inclusion of cold, cubed butter and a brief kneading time prevents the dough from becoming tough, ensuring a flaky and delicate texture once baked. Allowing the dough to rest in the refrigerator is a crucial step, as it helps the gluten relax, making the dough easier to roll out and preventing shrinkage during baking. This resting period also allows the flavors to meld, resulting in a more cohesive and delicious final product.

Working with a well-chilled dough is key to preventing stickiness and achieving those perfectly shaped Piroshki. Lightly flouring your work surface and rolling pin will aid in this process, ensuring that the dough maintains its structure and doesn’t absorb too much additional flour, which could make it dry. The slight sweetness of this dough creates a wonderful counterpoint to the savory meat filling, enhancing the overall flavor profile of these delectable buns.

The Heart of the Piroshki: A Flavorful Beef Filling (Myasnaya Nachinka)

While the dough provides the perfect vessel, the soul of these Piroshki lies in their savory meat filling, traditionally known as “Myasnaya Nachinka.” This recipe features a robust ground beef mixture, elevated with aromatic onions, the richness of hard-boiled eggs, and the freshness of dill and parsley. The combination creates a filling that is both comforting and incredibly satisfying.

The process begins by sautéing finely chopped onions until translucent, releasing their sweet, pungent aroma and creating a flavorful base. Adding ground beef and browning it thoroughly ensures a rich, savory depth. What truly distinguishes this filling, however, is the incorporation of finely chopped hard-boiled eggs, which add a unique texture and subtle creaminess. A touch of beef broth and sour cream further moistens the mixture, keeping it juicy, while a spoonful of flour helps bind everything together, preventing the filling from becoming watery during baking. Fresh dill and parsley are essential, imparting a vibrant, earthy flavor that is characteristic of Russian cuisine.

Seasoning the filling generously with salt and black pepper is crucial to bring out all the flavors. Allowing the filling to cool to room temperature before assembling the Piroshki is important; hot filling could make the dough difficult to handle and might even cause it to cook prematurely. This meat filling is not just delicious; it’s a testament to the comforting, hearty flavors often found in traditional Russian cooking, making each bite of Piroshki a truly memorable experience.

📖 Recipe: Classic Russian Piroshki with Meat Filling

RECIPE CARD

Russian Piroshki

Andréa

Russian Piroshki are delectable individual-sized buns, baked to golden perfection, featuring a tender sour cream dough generously filled with savory minced beef. These popular snacks are a true taste of traditional Russian street food.

5 of 32 votes

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Prep Time

15 minutes
mins

Cook Time

30 minutes
mins

Rest time

2 hours
hrs

Total Time

2 hours
hrs
45 minutes
mins

Course
Appetizers and Snacks

Cuisine
European Cuisine, Russian

Servings

24
appetizers

Calories

138
kcal

Cook Mode

Prevent your screen from going dark

Ingredients

Sour cream dough

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  ▢
  
  
  1½
  cups
  all-purpose flour

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  ▢
  
  
  ¼
  teaspoon
  salt

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  ▢
  
  
  ¼
  teaspoon
  baking powder

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  ▢
  
  
  1
  stick
  butter,
  cold cubed, unsalted

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  ▢
  
  
  1
  egg yolk,
  size L

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  ▢
  
  
  5
  tablespoons
  sour cream

Egg wash

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  ▢
  
  
  1
  egg yolk

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  ▢
  
  
  1
  tablespoon
  milk

Meat Filling (Myasnaya Nachinka)

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  1
  tablespoon
  oil

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  ▢
  
  
  2
  onions,
  small, chopped

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  1
  pound
  ground beef

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  ▢
  
  
  2
  eggs,
  hard-boiled, finely chopped

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  ▢
  
  
  2
  tablespoons
  beef broth

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  ▢
  
  
  2
  tablespoons
  sour cream

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  ▢
  
  
  1
  tablespoon
  flour

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  ▢
  
  
  1
  teaspoon
  dill,
  freshly chopped

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  ▢
  
  
  1
  teaspoon
  parsley,
  freshly chopped

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  ▢
  
  
  ¼
  teaspoon
  salt

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  ▢
  
  
  ⅛
  teaspoon
  ground black pepper

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric –
US Customary

Instructions

Sour cream dough

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  ▢
  
  

  In the bowl of a food processor, combine the flour, salt, and baking powder. Pulse a few times to ensure they are well mixed.
  1½ cups flour,
  ¼ teaspoon baking powder,
  ¼ teaspoon salt

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  ▢
  
  

  Add the cold, cubed butter to the food processor and pulse several times until the mixture resembles coarse crumbs. If you do not have a food processor, place all dry ingredients in a large bowl and cut the butter into small pieces using two knives or a pastry blender until a coarse, sandy texture is achieved.
  1 stick butter

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  ▢
  
  

  Introduce the egg yolk and sour cream to the mixture in the food processor and pulse just 3 times. Be careful not to overmix; the dough should just start to come together.
  1 egg yolk,
  5 tablespoons sour cream

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  ▢
  
  

  Transfer the dough onto a lightly floured work surface. Gently knead it for a very short period, just enough to bring it into a cohesive ball.

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  Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling period is crucial for the dough to become firm and easier to roll.

Beef Filling

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  Heat the oil in a large frying pan or skillet over medium heat.
  1 tablespoon oil

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  Add the chopped onions to the hot oil and stir-fry for about 3 minutes, or until they become soft and translucent.
  2 onions

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  Add the ground beef to the pan with the onions and cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat. Transfer the cooked beef and onions to a large bowl. Add the finely chopped hard-boiled eggs, beef broth, flour, sour cream, fresh dill, fresh parsley, salt, and ground black pepper. Mix all ingredients thoroughly until well combined.
  1 pound ground beef,
  2 eggs,
  2 tablespoons beef broth,
  2 tablespoons sour cream,
  1 tablespoon flour,
  1 teaspoon dill,
  1 teaspoon parsley,
  ¼ teaspoon salt,
  ⅛ teaspoon ground black pepper

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  ▢
  
  

  Allow the beef filling to cool completely to room temperature. If preparing in advance, store it in an airtight container in the refrigerator until ready to use.

Preparation Piroshki

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  Preheat your oven to 350 °F (180 °C).

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  Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.

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  ▢
  
  

  Lightly flour your work surface and roll out the chilled sour cream dough until it is approximately ⅓ cm (about ⅛ inch) thick. Ensure an even thickness for uniform baking.

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  Using a round cookie cutter, ideally 3-4 inches (8-10 cm) in diameter, cut out circles from the rolled-out dough. Gather any scraps, re-roll, and cut more circles until all dough is used.

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  Take one dough circle and place it in front of you. Spoon about 1 tablespoon of the cooled meat filling into the center of the dough. Avoid overfilling, as this can make sealing difficult.

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  Carefully fold the dough circle in half over the filling, creating a crescent shape. Gently pinch and seal the edges tightly, ensuring no filling can escape during baking. You can crimp the edges with a fork for a decorative touch and extra seal.

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  ▢
  
  

  Place the sealed Piroshki seam-side down onto the prepared baking sheet, leaving a small space between each one to allow for expansion.

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  ▢
  
  

  Continue this process until all the dough circles have been filled and shaped into Piroshki.

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  ▢
  
  

  In a small bowl, whisk together the egg yolk and milk to create an egg wash.
  1 egg yolk,
  1 tablespoon milk

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  ▢
  
  

  Using a pastry brush, lightly coat the top of each Piroshki with the egg-milk mixture. This will give them a beautiful golden-brown shine once baked.

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  ▢
  
  

  Bake the Piroshki in the preheated oven for 25 to 30 minutes, or until they are puffed up and gloriously golden brown. Serve warm and enjoy!

Nutrition

Calories:
138
kcal


Carbohydrates:
7
g


Protein:
5
g


Fat:
10
g


Saturated Fat:
5
g


Polyunsaturated Fat:
1
g


Monounsaturated Fat:
4
g


Trans Fat:
1
g


Cholesterol:
55
mg


Sodium:
109
mg


Fiber:
1
g


Sugar:
1
g


Vitamin A:
183
IU


Vitamin C:
1
mg


Iron:
1
mg

Keyword
appetizer recipe, an appetizer recipe with meat, Russian food, Piroshki, savory pastry, comfort food

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Tips for Perfect Piroshki Every Time

Making Piroshki is a rewarding experience, and a few key tips can help ensure your success:

• Keep the Dough Cold: Chilled dough is easier to handle and prevents the butter from melting too quickly, which is essential for a tender crust. If your kitchen is warm, work quickly or chill the dough in batches.
• Don’t Overwork the Dough: Over-kneading can develop too much gluten, resulting in tough Piroshki. Mix just until combined and knead minimally.
• Cool the Filling Completely: A warm filling can make the dough soft and difficult to seal, leading to leaks during baking. Ensure your meat filling is at room temperature or colder.
• Seal the Edges Well: Pinch the edges firmly to create a tight seal. A fork can be used to crimp the edges, adding both a decorative touch and extra security.
• Even Rolling: Try to roll the dough to an even thickness. This ensures consistent baking and a uniform texture.
• Don’t Skip the Egg Wash: The egg wash gives Piroshki their characteristic golden-brown, glossy finish. It also adds a subtle richness to the crust.

Serving Suggestions for Your Homemade Piroshki

Russian Piroshki are incredibly versatile and can be enjoyed in many ways. While delicious on their own, especially fresh from the oven, here are some ideas for serving them:

• As a Hearty Snack: Perfect for a quick bite during the day or as a satisfying treat with a cup of tea or coffee.
• Appetizer: Serve them warm at your next gathering. They’re excellent finger food that guests will love.
• Light Meal: Pair a few Piroshki with a simple green salad or a bowl of borscht for a complete and comforting meal.
• With Sour Cream or Dill Sauce: A dollop of sour cream on the side can add a fresh, tangy contrast to the savory meat filling. You could also mix in some fresh dill with the sour cream for an extra layer of flavor.
• Packed Lunches: They travel well and are a great alternative to sandwiches for school or work lunches.

Variations to Explore: Beyond the Beef

As mentioned earlier, Piroshki are known for their incredible variety of fillings. Once you’ve mastered the basic sour cream dough, feel free to experiment with different “nachinka” (fillings):

• Potato and Onion: Mashed potatoes sautéed with caramelized onions and a hint of black pepper. A classic vegetarian option.
• Cabbage: Braised cabbage (fresh or sauerkraut) with onions and sometimes carrots, offering a sweet and savory profile.
• Mushroom: Sautéed mushrooms (like cremini or wild mushrooms) with onions and a touch of sour cream for richness.
• Rice and Egg: Cooked rice mixed with chopped hard-boiled eggs and fresh herbs like dill.
• Sweet Fillings: For dessert Piroshki, try fillings like apple chunks with cinnamon, cherry or berry preserves, or sweet farmer’s cheese (tvorog) mixed with sugar and raisins.

Each variation offers a new taste experience, allowing you to enjoy Piroshki in countless delicious ways. Don’t hesitate to get creative with your favorite ingredients!

Storage and Reheating Your Piroshki

Piroshki are best enjoyed fresh and warm, but they also store well, making them excellent for meal prepping or enjoying leftovers:

• Storage: Once completely cooled, store leftover Piroshki in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Piroshki freeze beautifully! Arrange baked and cooled Piroshki in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
• Reheating from Refrigerator: Reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. You can also use a microwave for quicker reheating, but the crust might not be as crispy.
• Reheating from Freezer: Bake frozen Piroshki in a preheated oven at 350°F (175°C) for 20-25 minutes, or until hot in the center and golden on the outside. There’s no need to thaw them first!

Why You’ll Fall in Love with Russian Piroshki

This recipe for Russian Piroshki offers more than just a delicious snack; it’s an invitation to explore the rich flavors and comforting traditions of Eastern European cuisine. The combination of the tender, slightly sweet sour cream dough and the savory, herb-infused meat filling creates an unforgettable culinary experience. Whether you’re an experienced baker or a curious beginner, these hand-held pastries are surprisingly simple to make and incredibly rewarding.

From their humble beginnings as street food to becoming a beloved staple in homes, Piroshki embody warmth, comfort, and the joy of shared food. They’re perfect for any occasion – a cozy evening at home, a bustling family gathering, or a unique appetizer that will surely impress your guests. So, take a page from the Daring Kitchen’s book, embrace the adventure of new flavors, and bring a taste of Russia into your kitchen today!

Frequently Asked Questions About Piroshki

What is the difference between Piroshki and Pierogi?

While both are Eastern European delights, Piroshki and Pierogi are quite different. Piroshki are typically baked or fried yeast or sour cream dough buns, often oval or crescent-shaped, with various savory or sweet fillings. Pierogi, on the other hand, are dumplings made from an unleavened dough, boiled (and sometimes then pan-fried) and usually filled with potatoes, cheese, meat, or fruit.

Can I make Piroshki dough ahead of time?

Absolutely! The sour cream dough can be made up to 24 hours in advance and stored tightly wrapped in plastic in the refrigerator. This can help streamline your Piroshki-making process.

What kind of meat is best for Piroshki?

Ground beef is a popular choice, as used in this recipe, but you can also use ground pork, a mixture of beef and pork, or even ground lamb. Ensure the meat is well-seasoned for the best flavor.

Can Piroshki be fried instead of baked?

Yes, many traditional Piroshki are fried! If you prefer a fried version, heat about 1-2 inches of vegetable oil in a heavy-bottomed pan to 350°F (175°C). Fry the Piroshki in batches for 3-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Are Piroshki traditionally served hot or cold?

Piroshki are most commonly enjoyed warm, fresh out of the oven or frying pan. However, they are also delicious at room temperature, making them excellent for picnics, lunchboxes, or parties.