Beef Pirozhki are Russian-style hand pies. Simple, like an empanada. A favorite Russian snack stuffed with beef and onion. I like to add a couple of more ingredients to mine: cheese, Pasta Sauce, and bacon bits. Tastes even better!
These Pirozhki (some call them Piroshki ) bring so many memories of childhood for me.
I was not a good eater as a child but I always loved BAKED GOODS until this day!
Some people call them Piroshki, but the proper name is Pirozhki (Pirozhok plural) but since there is no “ZH” – “ж” sound in English, that’s why you will find recipes for Piroshki.
I have found information on Wikipedia:
“Pirozhki (Russian: пирожки́, plural form of pirozhok; Ukrainian: пиріжки, pyrizhky) are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are popular street food and comfort food in Russia and a stereotypical part of Russian culture.”
How to make Beef Pirozhki
Use any refrigerated dough can or make your own dough.
My favorite so far is the Annie’s Organic Flaky Biscuits! I love the taste of this dough. It says on the can “8 Biscuits”.
You can make 8 large hand pies or slice biscuits in half and get 16 smaller Pirozhkov.
- Roll the dough and create a large pie or individual hand pies (pirozhki). Up to you.
- On a lightly floured work surface, roll out each biscuit making about 5-inch oval.
- Saute onion until translucent, add ground chuck, saute until no longer pink. Add diced garlic and a couple of tablespoons of your favorite pasta sauce and bacon bits (optional). Adjust to taste.
- Let the mix cool.
- Place a generous scoop of the filling you made (either cabbage/beef or beef/cheese) in the middle of the dough.
- Press pirozhki to close tightly. Use a bit of water to seal, if necessary.
- Place on a parchment paper-lined cookie sheet.
- Brush with beaten egg.
My non-traditional additions to make these taste even better:
Dust with oregano, dry parsley, or your favorite herbs.
I love “Everything Bagel” seasoning from Costco as well and use it often.
- Dust with oregano, dry parsley, or your favorite herbs. (optional)
- Allow the piroshki to proof for 10 to 15 minutes while preheating the oven.
- Bake in the preheated at 350F oven for 18 to 20 minutes. Judge by color.
Perfectly baked as you can see.
Another, absolutely delicious alternative is to – FRY PIROZHKI in oil!
And yet another delicious option is to to make BEEF AND CABBAGE stuffed Pirozhki
Same recipe as above.
Combine warm milk and yeast in a large bowl. Let sit until foamy and bubbly, about 10 minutes.
Whisk in sugar, salt, egg, butter.
Add almost all of the flour, holding back a small amount in case the dough gets too dry.
Knead until the dough forms a ball and does not stick to the bowl.
Grease the bowl with a few drops of oil and place dough back in.
Cover the bowl and let the dough rise in a warm spot until doubles in volume, about 1 hour.