Description
These golden, flaky Baked Beef Piroshki are stuffed with savory spiced ground beef and wrapped in a soft, homemade dough. Perfect for meals, snacks, or party platters, they’re a comforting bite of cultural tradition everyone will love.
Ingredients
Scale
- 2 cups all-purpose flour (can substitute with whole wheat)
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 teaspoon active dry yeast
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- In a small bowl, stir yeast into warm milk and let it sit for about 5 minutes until bubbly.
- Mix flour and butter in a large bowl until crumbly, then add yeast mixture and knead until dough is smooth and elastic, around 5 to 7 minutes.
- Cover with a towel and let dough rise in a warm place for about an hour until it doubles in size.
- While waiting, cook onions and garlic in a skillet over medium heat until soft. Add ground beef, season with salt and pepper, and cook until browned. Let cool.
- Preheat oven to 375°F (190°C). Roll out the dough to about 1/8-inch thickness on a floured surface.
- Cut circles from the dough using a cup or cutter. Add a spoonful of the beef mixture to each, fold over into a pocket, and pinch edges to seal.
- Place piroshki on a baking sheet lined with parchment. Brush with beaten egg for a golden finish.
- Bake for 20 to 25 minutes until golden brown. Serve warm or cold.
Notes
Avoid overfilling the dough to ensure a good seal and puffy texture. Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Russian
Nutrition
- Serving Size: 1 piroshki
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
Keywords: piroshki, beef pastry, baked hand pie, Russian snack, savory pastry