Beef Pirozhki/Piroshki (Russian-style hand pies)

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.

Let the mix cool.

 

 

Beef and Cabbage large hand pies!

 

 

Bon Appetit! Приятного аппетита!

EASY Dough recipe for Pirozhki:

• 1 cup warm milk (heated to about 110F degrees)
• 1 (.25 ounce) package active dry yeast
• 2 teaspoons white sugar
• 1 teaspoon kosher salt
• 1 large egg, beaten
• 2 tablespoons melted butter
• 3 cups all-purpose flour, or as needed
• ½ teaspoon oil, or as needed

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.

Check out other Filling ideas:

Chicken Cabbage Pie

Crabmeat Cream Cheese Pillsbury Puffs

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Beef Pirozhki/Piroshki (Russian-style hand pies)

Yield: 16

These Beef Pirozhki/Piroshki (Russian-style hand pies) make a wonderful breakfast, lunch, or a snack and super easy to make!

Print

Ingredients

• Any refrigerated canned dough or make your own dough (see recipe below)
• 1 1/2 pound ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• Pasta sauce
• Bacon bits (optional)
• Salt/Pepper to taste
• Egg, beaten

Instructions

1. On a lightly floured work surface, roll out each biscuit making about a 5-inch oval. 
2. Saute onion until translucent, add ground chuck, saute until no longer pink.
3. Add diced garlic and a couple of tablespoons of your favorite pasta sauce and bacon bits. Adjust to taste.
4. Let the mix cool.
5. Place a generous scoop of the filling you made (either cabbage/beef or beef/cheese) in the middle of the dough. 
6. Press pirozhki to close tightly. Use a bit of water to seal, if necessary.
7. Place on a parchment paper-lined cookie sheet.
8. Brush with beaten egg.
9. Dust with oregano, dry parsley, or your favorite herbs. (optional)
10. Allow the piroshki to proof for 10 to 15 minutes while preheating the oven.
11. Bake in the preheated at 350F oven for 18 to 20 minutes. Judge by color. 

Notes

EASY Dough recipe for Pirozhki:

• 1 cup warm milk (heated to about 110F degrees)
• 1 (.25 ounce) package active dry yeast
• 2 teaspoons white sugar
• 1 teaspoon kosher salt
• 1 large egg, beaten
• 2 tablespoons melted butter
• 3 cups all-purpose flour, or as needed
• ½ teaspoon oil, or as needed

1. Combine warm milk and yeast in a large bowl. Let sit until foamy and bubbly, about 10 minutes.
2. Whisk in sugar, salt, egg, butter. 
3. Add almost all of the flour, holding back a small amount in case the dough gets too dry.
4. 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.

Did you make this recipe?

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