Pirozhki

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Line a baking tray with parchment. In a mixing bowl, combine the flour, yeast, salt, and sugar. In a second bowl, whisk together the lukewarm milk, melted butter, and egg.

   250 g strong white flour4 g instant dry yeast4 g fine salt12 g sugar120 ml whole milk, lukewarm30 g unsalted butter, melted and cooled slightly1 medium egg
2. 2

   Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth, elastic, and only slightly tacky. If the dough sticks badly, dust with a very small amount of flour rather than adding a lot; a softer dough gives lighter pirozhki.

   250 g strong white flour4 g instant dry yeast4 g fine salt12 g sugar120 ml whole milk, lukewarm30 g unsalted butter, melted and cooled slightly1 medium egg
3. 3

   Cover the dough and let it rest for 20 minutes in a warm place. This short rise is enough for small baked pirozhki and keeps the recipe within the time limit.

4. 4

   While the dough rests, heat the oil and butter in a frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened but not browned. Add the minced beef, breaking it up well, and cook until no longer pink. Stir in the cabbage, salt, and black pepper, then cook for 6-8 minutes until the cabbage is tender and the pan looks fairly dry. A dry filling is important so the buns do not split. Spread the filling on a plate to cool quickly.

   120 g minced beef180 g green cabbage, finely shredded80 g onion, finely diced15 g unsalted butter10 ml neutral oil4 g fine salt1 g black pepper
5. 5

   Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten each into a circle about 10-11 cm wide, keeping the centre slightly thicker than the edges so the filling stays enclosed.

6. 6

   Place an equal portion of cooled filling in the centre of each dough circle. Pinch the edges firmly to seal, then set the buns seam-side down on the tray. Leave a little space between them. If a seam does not hold, pinch again; good sealing prevents leaks during baking.

7. 7

   Whisk the egg yolk with the milk and brush the tops of the pirozhki. Let them stand for 10 minutes for a brief final proof; they should look slightly puffed.

   1 egg yolk10 ml whole milk
8. 8

   Bake for 15-17 minutes until deeply golden brown and cooked through. The buns should feel light for their size, and the bottoms should be lightly browned. Cool for 5 minutes before serving so the filling settles and the crumb finishes setting.

Origin & History

Pirozhki are small filled buns found across Russia and much of Eastern Europe, with roots in older festive and everyday baking traditions. They can be baked or fried and are filled with everything from meat and cabbage to mushrooms, potato, rice, or sweet fruit. Their portability made them a practical and beloved home-cooked food for travel, work, and family gatherings.