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Piroshki

2 hours
• Preparation 50 min
Freezable
Piroshki

Experience the comfort of piroshki, a delicious treat with soft, fluffy dough and a rich, tasty filling. This recipe includes minced beef, sautéed onions, and garlic mixed with creamy paprika and chili crème fraiche, all topped with melted cheddar cheese. Baked until golden and sprinkled with sesame seeds, these pastries offer a satisfying crunch and a warm, savoury taste. Perfect for a family meal or a snack with friends, these piroshki will bring joy with every bite.

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Ingredients

Arla® B.O.B Semi Skimmed Milk Arla® B.O.B Semi Skimmed Milk
500 ml
Yeast
50 g
Butter, room temperature
50 g
Sugar
1 tsp
Salt
1 tsp
Plain flour
650 g

Filling

Yellow onion
1
Garlic cloves
2
Butter
1 tbsp
Beef mince
500 g
Light creme fraiche
200 g
Smoked paprika
1 tsp
Chilli flakes
1 tsp
Grated cheddar cheese
150 g

Topping

Eggs
2
Sesame seeds
75 g

Method

  • In a sauce pan or a microwave, heat 500ml of milk to 37°C.
  • Crumble 50g of yeast into a bowl. Pour in the warmed milk and stir gently until dissolved.
  • Add 50g of butter, 1 tsp sugar and 1 tsp salt.
  • Work in the 650g flour, a little at a time, to a smooth dough.
  • Cover and let rise for about 30 minutes.

Filling

  • Peel and chop 1 onion and 2 garlic cloves. Fry in a pan gently 1 tbsp of butter.
  • Add 500g beef mince and fry until browned.
  • Stir in 200g of crème fraiche, paprika and chilli flakes and cook for about 3 minutes. Let cool.
  • Set the oven to 200°C or 180°C fan.
  • Divide the dough you set aside into 16 pieces. Shape each piece into a ball. Roll out into circles, about 12 cm in diameter.
  • Place some minced meat and 150g grated cheese in the middle. Brush the edge with beaten egg. Fold over and prick the edge with a fork.
  • Place on baking sheets lined with parchment paper and let rise for 20 minutes.
  • Prick the edges of the piroshki again with a fork. Brush with egg and sprinkle with sesame seeds.
  • Bake in the middle of the oven for 17-20 minutes.

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

Piroshki are small, filled pastries originating from Eastern Europe, traditionally made with a soft yeasted dough and baked or fried until golden. Fillings vary widely, from minced meat and cheese to vegetables and eggs.

Our piroshki recipe uses a classic minced beef filling with crème fraiche and cheddar, topped with sesame seeds and baked until golden brown.

A good dough is the foundation of great piroshki. Keep these five tips in mind:

  1. Warm the milk to around 37°C, warm enough to activate the yeast without killing it.
  2. Dissolve the yeast fully before adding flour for an even, consistent dough.
  3. Add the flour gradually, mixing well between each addition, until soft and supple.
  4. Leave the dough to rise in a warm, draft-free place until doubled in volume.
  5. Roll each piece into an even circle, keeping the centre slightly thicker to support the filling.

Avoid adding all the mince to the pan at once. Overcrowding lowers the temperature and causes the meat to steam rather than brown. Cook it in batches instead, giving each portion enough space to develop a deep, golden colour and a richer, more flavourful filling.

Questions about piroshki

If you have questions about making this recipe, this section is for you. Here's everything you need to know, from getting the filling right to storing and reheating your piroshki.

How do I fold and shape piroshki?

Try to keep all your dough pieces the same size and thickness before filling (a kitchen scale is handy here). Place the filling in the centre, leaving a clear border around the edge. Brush it with a thin layer of egg, then fold the dough over. Align the edges then press firmly to seal and remove any air pockets. Press the edges with your fingers to seal initially, then crimp with a fork to reinforce it, ensuring there are no gaps. Allow the pies to rise briefly, then re-crimp before baking.

Can you meal prep this recipe?

Yes, piroshki is ideal for making ahead. Bake a full (or even double) batch, leave to cool completely, then store in an airtight container in the fridge for up to 3 days. They also freeze well for up to 3 months; freeze them individually so you can take out as many as you need. Thaw and reheat in the oven at 180°C (with fan) until warmed through.

How much filling should I add?

A heaped tablespoon per piroshki is plenty. Overfilling makes the dough difficult to fold and seal, and the filling is likely to burst through during baking. The filling will also expand slightly as it heats, so leaving a little room goes a long way.

Nutritional values per piece

Energy:

238 Kcal

Energy distribution % Nutritional values per piece
Fibre - 1.2 g
Protein 21.8 % 12.8 g
Fat 58.7 % 15.8 g
Carbohydrates 19.5 % 11.4 g
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Why is my piroshki soggy?

Sogginess usually comes down to excess moisture in the filling. Make sure the meat mixture has cooled completely before filling the dough. It's also worth cooking the filling until any liquid has reduced and thickened before assembling. If the pastries turn out soggy after storage, a few minutes in a hot oven will help crisp them back up.

Add herbs and spices to your filling

Experiment with different herbs and spices to enhance the flavour of your piroshki. Fresh thyme, oregano, or basil can add depth, while spices like cumin or paprika introduce warmth and complexity. Adjust these to suit your taste preferences.

How do I know when my piroshki is ready?

The pastries are ready when they are deep golden brown all over and feel firm to the touch. If they look golden on top but pale underneath, give them a couple more minutes, the base should be just as golden as the top.

What cheese works best in piroshki?

This recipe uses cheddar cheese, which brings a sharp, tangy flavour and melts beautifully into the filling.

That said, any good melting cheese works well here. Edam and Gouda are great options. Both melt evenly and have a mild, slightly tangy flavour that complements the beef filling without overpowering it. Gruyère adds a nuttier, more complex flavour if you want something a little richer.

There's plenty of room to make this recipe your own – just keep in mind that any changes to the ingredients will affect the nutritional values of your piroshki, including the protein content.

Why your filling leaks (and how to fix it)

Filling leaks usually come down to one of three things: overfilling, a poorly sealed edge, or a filling that's too wet. Keep the filling to a heaped tablespoon per piroshki, make sure the edges are brushed with egg and pressed firmly before crimping, and always cook the filling until any excess liquid has reduced before assembling.

More make-ahead bakes for the week

If you enjoy having something homemade ready to go throughout the week, these recipes are worth adding to your list:

Cottage cheese bagels: a soft, chewy bagel made with blended cottage cheese and rolled oats, perfect for breakfast or as a snack and great for freezing.

Protein scones: golden, savoury scones with a hint of jalapeño heat and pockets of melted cheese, just as good reheated as they are fresh from the oven.

Protein breakfast bagels: a savoury egg bake with fresh spinach, red bell pepper, and cheese, assembled in a bagel and easy to reheat from frozen.

https://www.arlafoods.co.uk/recipes/piroshki/