🥟 Pirozhki with meat
Pirozhki are small Russian hand pies made from soft yeast dough. This version is filled with minced beef, fried onion, chopped hard-boiled egg and fresh dill, then baked until golden. The crust is light and slightly sweet, the filling savoury and juicy. They are eaten warm as a snack, with soup or on the go.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain flour, 7 g dried yeast, 1 tbsp sugar, 1 tsp salt
- 250 ml warm water and 3 tbsp oil
- 400 g minced beef
- 1 large onion, chopped
- 2 hard-boiled eggs, chopped
- A small bunch of dill, chopped
- 1 beaten egg for glazing
Method
- Mix the flour, yeast, sugar, salt, water and oil into a soft dough and let it rise for 1 hour.
- Fry the onion, add the beef and cook until browned; cool, then mix in the chopped eggs, dill, salt and pepper.
- Divide the dough into 12 pieces, flatten each, add a spoon of filling and pinch closed.
- Place seam-side down on a tray, rest for 20 minutes and brush with beaten egg.
- Bake at 190 °C for 20–25 minutes until golden.
How to make it lighter
- Use lean minced beef and drain the fat after frying.
- Bake rather than deep-fry them.
- Have one or two with a bowl of vegetable soup as a full meal.
History
Pirozhki have been part of Russian and Eastern Slavic home baking for centuries, made both baked and fried with countless fillings. Meat pirozhki are a classic of Russian home cooking, bakeries and train-station kiosks to this day.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →