Cheesy Egg & Cheese Piroshki Recipe | Delicious Ukrainian Hand Pies!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Heat 1 cup of whole milk in the microwave to between 120 and 130 degrees Fahrenheit and pour into a large mixing bowl.

Sprinkle in 2 teaspoons of sugar and 1 tablespoon of dry active yeast, patting the yeast down into the milk. Let stand for about 5 minutes.

Add 1 teaspoon of sea salt, 1/3 cup of melted unsalted butter, and 1 large beaten egg to the yeast mixture and whisk together.

Gradually add 2.5 to 3 cups of all-purpose flour, whisking after each addition until a soft, slightly sticky dough forms.

Flour a work surface and turn out the dough, kneading for about 4 to 5 minutes until smooth and elastic, but still soft.

Place the dough back in the mixing bowl, cover with a tea towel, and let proof in a warm place for about 1 to 1.5 hours until doubled in size.

For the filling, dice 6 hard-boiled eggs and add to a large mixing bowl.

Mix in 1/3 cup of mayonnaise, 1 cup of grated mozzarella cheese, 3 diced green onions, 2 tablespoons of fresh parsley, 1/4 cup of fresh dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 2 teaspoons of sea salt, ground black pepper, and 1 large egg. Combine until uniform.

Once the dough has proofed, punch it down and turn it out. Divide the dough into 12 or 16 pieces.

Roll each piece into a circle 4 to 7 inches in diameter and fill with about half a cup of the filling.

Pinch the seams tightly to seal the filling inside, then flatten slightly and place on a baking sheet.

Let the shaped piroshki proof for 20 to 30 minutes until light and fluffy.

Preheat canola oil in a deep sauté pan to between 275 and 300 degrees Fahrenheit for frying.

Fry the piroshki in batches, about three at a time, until golden brown on both sides, then drain on a wire rack with paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens