If you’re looking for a delightful treat that combines comfort and flavor, then you must try The Best Piroshki Recipe Ever! These fluffy, golden-brown pastries are filled with a savory beef and onion mixture that will tantalize your taste buds. Perfect for snacks, meals, or even a make-ahead comfort food option, these classic Eastern European delights offer an irresistible taste that can satisfy any craving. Unlike the fried version, baking these piroshki provides a lighter finish while maintaining all the delicious flavors. Whether you’re hosting a gathering or simply craving something hearty, this recipe will become your new go-to.
Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 pound ground beef
- 1 large yellow onion, finely chopped
- 1/2 teaspoon black pepper
- 1 tablespoon oil for cooking
- 1 egg yolk + 1 tablespoon milk for egg wash
Instructions
To begin making these delicious piroshki, start by warming up the milk in a small saucepan. You want it to be warm but not boiling. Once warm, stir in the granulated sugar and active dry yeast. Let it sit for about 5-10 minutes or until the mixture becomes frothy. This will ensure that your yeast is activated and ready for the dough.
In a large mixing bowl, add the melted unsalted butter, the two large eggs, and salt to the yeast mixture. Carefully combine these ingredients. Gradually sprinkle in the all-purpose flour, mixing with a wooden spoon or your hands until a soft dough begins to form.
Once your dough has come together, transfer it to a floured surface and knead it for 8-10 minutes. You’ll know it’s ready when the dough is smooth and elastic. After kneading, place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour until it doubles in size.
While the dough is rising, it’s time to prepare your filling. In a skillet, heat 1 tablespoon of oil over medium heat. Add the finely chopped yellow onion and sauté until golden brown and fragrant, usually about 5-7 minutes. Next, add the ground beef into the skillet. Cook it until it’s nicely browned, breaking it apart with a spatula as it cooks. Season the mixture with the black pepper and salt if needed. Once cooked, remove it from heat and let it cool.
When the dough has risen, gently punch it down to release the air. Divide the dough into equal pieces, depending on how large you want your piroshki. Roll each piece into a small circle on a floured surface. Place a spoonful of the cooled meat mixture in the center of each dough circle.
Carefully fold the dough over the filling, pinching the edges tightly to seal the piroshki. Make sure there are no gaps; otherwise, the filling might spill out while baking. Arrange the sealed piroshki seam side down on a parchment-lined baking tray.
Once all the piroshki are shaped, cover them with a towel and let them rise again for about 20-30 minutes. This second rise will make them even fluffier. Preheat your oven to 375°F (190°C) while the piroshki are rising.
After the second rise, brush the tops of the piroshki with an egg wash made by combining the egg yolk and milk. This will give them a beautiful golden color once baked. Place the tray in the preheated oven and bake for about 20-25 minutes until they are golden-brown and your kitchen starts to smell incredible.
Variations
While the classic beef and onion filling is delicious, there are plenty of ways to get creative with piroshki! Here are a few variations you can try:
- Vegetable Piroshki: Replace the beef with sautéed mushrooms, spinach, and cheese for a vegetarian option. Just ensure the filling is well-seasoned and flavorful.
- Cheese Bombs: Mix your favorite cheeses, like feta or cheddar, with herbs and spices for a cheesy filling that melts beautifully.
- Sweet Piroshki: For a dessert version, use jam or sweetened fruit fillings like apple or cherry to satisfy your sweet tooth.
- Spicy Piroshki: Add some jalapeños or spices to the beef mix for those who love a little kick.
Cooking Notes
Making piroshki can be a rewarding experience, and here are some tips to ensure success:
- Kneading Time: Take your time kneading the dough well; a proper knead is essential for the fluffiness of the piroshki.
- Rising Time: The rising times may vary based on the temperature and humidity of your kitchen. Ensure dough doubles in size before moving on to the next step.
- Filling Options: Feel free to use leftovers for your filling. Cooked chicken, pork, or even lentils can work well.
- Parchment Paper: Don’t skip the parchment paper for baking; it helps prevent sticking and ensures even cooking.
- Storing: Leftover piroshki can be stored in the refrigerator for a few days or frozen for longer storage.
Serving Suggestions
Serve these piroshki warm, perhaps with a side of sour cream or a simple dipping sauce. They are perfect for family gatherings, picnics, or as a fun appetizer during game day. You can also pair them with a hearty soup or salad for a complete meal experience. Enjoy your homemade piroshki with loved ones, and don’t forget to enjoy each delicious bite!
Tips
- Don’t rush the rising process—let the dough rise until it doubles for the best texture.
- Experiment with fillings to suit your tastes—there are no hard and fast rules!
- For best results, consume piroshki the same day they are baked.
- Use a meat thermometer to ensure the beef reaches a safe temperature if you’re unsure about doneness.
- Allow your piroshki to cool slightly before serving to avoid burns.
Prep Time, Cook Time, Total Time
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Nutritional Information
Calories: 250 per piroshki
Protein: 10g
Sodium: 300mg
FAQs
Can I make the dough in advance?
Yes! You can prepare the dough a day ahead and refrigerate it. Just allow it to come to room temperature before rolling it out.
How do I know when my piroshki are done?
Your piroshki are done when they are golden-brown on top and sound hollow when tapped on the bottom.
Can I freeze baked piroshki?
Absolutely! Let them cool completely before wrapping and freezing. Reheat in the oven when ready to consume.
What type of flour is best for piroshki?
All-purpose flour works best for a soft and fluffy texture, but bread flour can also be used for added chewiness.
Can I replace ground beef with another meat?
Yes! Feel free to substitute ground turkey, chicken, or even plant-based meat alternatives.
Conclusion
The Best Piroshki Recipe Ever is not just a dish; it’s an experience that brings warmth and joy to your kitchen. With its flaky crust and savory filling, each bite is a celebration of flavor and tradition. We encourage you to gather your ingredients and create this mouthwatering dish for your family and friends. Don’t forget to share your experiences and modifications in the comments below. We love hearing from you! If you enjoyed this recipe, consider sharing it on social media so more people can discover the joy of making piroshki at home. Happy cooking!
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The Best Piroshki Recipe Ever
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
Description
If you’re looking for a delightful treat that combines comfort and flavor, then you must try The Best Piroshki Recipe Ever! These fluffy, golden-brown pastries are filled with a savory beef and onion mixture that will tantalize your taste buds.
Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 pound ground beef
- 1 large yellow onion, finely chopped
- 1/2 teaspoon black pepper
- 1 tablespoon oil for cooking
- 1 egg yolk + 1 tablespoon milk for egg wash
Instructions
- To begin making these delicious piroshki, start by warming up the milk in a small saucepan. You want it to be warm but not boiling. Once warm, stir in the granulated sugar and active dry yeast. Let it sit for about 5-10 minutes or until the mixture becomes frothy.
- In a large mixing bowl, add the melted unsalted butter, the two large eggs, and salt to the yeast mixture. Carefully combine these ingredients. Gradually sprinkle in the all-purpose flour, mixing with a wooden spoon or your hands until a soft dough begins to form.
- Once your dough has come together, transfer it to a floured surface and knead it for 8-10 minutes. You’ll know it’s ready when the dough is smooth and elastic. After kneading, place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour until it doubles in size.
- While the dough is rising, it’s time to prepare your filling. In a skillet, heat 1 tablespoon of oil over medium heat. Add the finely chopped yellow onion and sauté until golden brown and fragrant, usually about 5-7 minutes. Next, add the ground beef into the skillet. Cook it until it’s nicely browned, breaking it apart with a spatula as it cooks. Season the mixture with the black pepper and salt if needed. Once cooked, remove it from heat and let it cool.
- When the dough has risen, gently punch it down to release the air. Divide the dough into equal pieces, depending on how large you want your piroshki. Roll each piece into a small circle on a floured surface. Place a spoonful of the cooled meat mixture in the center of each dough circle.
- Carefully fold the dough over the filling, pinching the edges tightly to seal the piroshki. Make sure there are no gaps; otherwise, the filling might spill out while baking. Arrange the sealed piroshki seam side down on a parchment-lined baking tray.
- Once all the piroshki are shaped, cover them with a towel and let them rise again for about 20-30 minutes. This second rise will make them even fluffier. Preheat your oven to 375°F (190°C) while the piroshki are rising.
- After the second rise, brush the tops of the piroshki with an egg wash made by combining the egg yolk and milk. This will give them a beautiful golden color once baked. Place the tray in the preheated oven and bake for about 20-25 minutes until they are golden-brown and your kitchen starts to smell incredible.
Notes
Making piroshki can be a rewarding experience. Ensure dough doubles in size before moving on to the next step.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Snack
Nutrition
- Calories: 250 kcal
- Sodium: 300 mg
- Protein: 10 g