How To Make Traditional Russian Pirozhki(Hand Pies)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

meat filling

🥗Healthier: vegetable filling

💰Cheaper: potato filling

Vegetable fillings can be lighter and more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative.

Mix flour, sugar, and salt in a mixing bowl.

Add egg and yeast to body temperature milk and let it bloom for 10 minutes.

Combine the bloomed yeast mixture with flour and egg in a mixer using a dough hook.

Mix for 10 minutes until smooth, then add room temperature butter piece by piece.

Oil hands and transfer dough to a clean work surface, slap and fold the dough a few times, then shape into a ball.

Place the dough in an oiled bowl, cover with a damp cloth, and let it double in size at room temperature before refrigerating.

Prepare the filling by mincing beef, turkey heart, and turkey liver, then chilling it in the freezer for 10 minutes.

Brown the minced meat in a hot pan with vegetable oil, then add chopped onions and salt, cooking until translucent.

Add the browned meat back to the pan, mix, and add chicken stock, simmering for 10 minutes until most of the stock evaporates.

Chill the filling in the fridge.

Once the dough has chilled and doubled in size, divide it into 30-gram portions and shape into balls.

Roll each dough ball into a flat circle, place filling in the center, and pinch to seal.

Place shaped pirozhki on a parchment-lined tray, cover, and let proof until puffy.

Prepare egg wash by mixing eggs and milk, then spray it on the pirozhki before baking.

Bake at 170°C (338°F) for 18 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens