Beef Piroshki (Жареные пирожки) are a fried Russian hand pie, or meat pie. Simple, like an empanada. A favorite Russian snack stuffed with beef and onion. A Russian comfort food, popular across the former Soviet Union.
There are many variations of fried meat pies across many cultures. They’re known as Samosas, Empanadas, Belyashki, Pirozhki or Pasties. Piroshki can also be baked in an oven, for a healthier version of a hand pie.
They can be stuffed with many different ingredients. These Beef Piroshki are common, but I also make them with Beef and Potato, with Cabbage, and even with Apricots or Blueberries. Check out the different recipes on my site.
The easy Piroshki dough was made using a bread maker’s dough cycle. It’s such an easy way to prepare yeast dough. Drop all the ingredients in, press dough, and you have yeast dough ready to go in 90 minutes! I sometimes make 2 batches of dough, and freeze the piroshki in the freezer for later.
Traditionally Beef Piroshki can be eaten with sour cream, but I loved always eating them with ketchup. It’s the perfect after school snack, or eaten alongside a bowl of borscht. Bon Appetit! Приятного аппетита!
Piroshki (Жареные пирожки)
Beef Piroshki are a fried Russian hand pie, or meat pie. Simple, like an empanada. A favorite Russian snack stuffed with beef and onion. Pirozhki Recipe (Жареные пирожки)
For the dough
- 1 ⅓ cups/320ml milk I use 50/50 with water/milk
- 1 tablespoon vegetable oil
- 4 tbsp/50g butter softened
- 1 teaspoon salt
- 1 teaspoon sugar
- 500 grams/4 cups flour
- 2 teaspoons yeast
For the filling
- 1 lb/500g ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 small onions finely diced
Place dough ingredients, in the order listed, into your bread machine and select the dough program. It takes about 90 minutes for the dough cycle to complete.
In a frying pan, over medium high heat, the ground beef until cooked and evenly browned. Add onions and continue to fry until translucent. Add salt and pepper, set aside to cool.
When the dough is ready, carefully place onto a very lightly floured surface. Careful not to overwork the dough, it needs to be soft. Using your hands, roll out the dough into a long sausage shape. You want to cut into pieces that are approx the size of a golf ball. Or you can pinch off golf ball pieces from the dough. You should get at least 24 pieces from this recipe. Cover pieces you aren’t working on with cling wrap so they don’t dry out.
Shape dough balls into the shape of an oval about 4 inches across (using your hands to shape, or gently with a rolling pin). Place about 1 tablespoon of the meat mixture in the centre. Pinch both sides of the edges of the dough together, creating a seal all around. Don’t allow the filling to touch the edges or the seal will come apart. Flatten the pinches edges, or leave like a perogy.
Heat a skillet with about 1″ of oil until hot. Gently place about 4-6 piroshki into the oil (pinched side down) and cook until they’re golden brown, around 3-4 minutes. Flip over and cook other side.
Remove onto a plate lined with paper towels to absorb excess oil. Serve immediately.