Name: Beef Pirozhki
Prep time: 45 min
Cook time: 25 min
Total time: 150 min
Yield: 15
Ingredients: 1 cup warm milk (110 degrees F); 1 (.25 ounce) package active dry yeast; 3 cups all-purpose flour, or as needed; 1 large egg, beaten; 2 tablespoons melted butter; 2 teaspoons white sugar; 1 teaspoon kosher salt; 0.5 teaspoon oil, or as needed; 1 tablespoon olive oil; 1 tablespoon butter; 2 pounds ground beef; 1 large onion, finely diced; 4 cloves garlic, minced; 2 teaspoons kosher salt, or more to taste; 0.5 teaspoon freshly ground black pepper; 2 teaspoons dried dill weed; 0.33333334326744 cup chicken broth; 0.25 cup shredded sharp Cheddar cheese; 2 tablespoons grated Parmesan cheese; vegetable oil for frying

Beef Pirozhki

4.8

(21)

18 Reviews

15 Photos

I once worked as a bike messenger in San Francisco (switching to a scooter after two days). The money wasn't great, so I'd get a beef pirozhki from a sketchy deli in the back of a big-city corner store for lunch. It only cost two bucks, delivered a ridiculously high number of calories, and even though I knew it wasn't the healthiest thing to eat, I grew to love the taste. So, for this recipe, I set out to recapture that experience.

John Mitzewich

Updated on February 18, 2025

Prep Time:

45 mins

Cook Time:

25 mins

Additional Time:

1 hr 20 mins

Total Time:

2 hrs 30 mins

Servings:

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Ingredients

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Original recipe (1X) yields 15 servings

Dough:

1 cup warm milk (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
3 cups all-purpose flour, or as needed
1 large egg, beaten
2 tablespoons unsalted butter, melted
2 teaspoons white sugar
1 teaspoon kosher salt
½ teaspoon oil, or as needed

Beef Filling:

1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds ground beef
1 large onion, finely diced
4 cloves garlic, minced
2 teaspoons kosher salt, or more to taste
½ teaspoon freshly ground black pepper
2 teaspoons dried dill
⅓ cup chicken broth
¼ cup shredded sharp Cheddar cheese (Optional)
2 tablespoons grated Parmesan cheese (Optional)
vegetable oil for frying

Directions

Combine 1 scant cup warm milk and yeast in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy and bubbly, about 10 minutes. Add 3 scant cups flour (holding back a small amount in case dough gets too dry), 2 tablespoons melted butter, egg, sugar, and 1 teaspoon kosher salt. Knead in the mixer until dough is soft and supple.
Turn dough out onto your work surface. Grease the bowl with about 1/2 teaspoon oil; place dough back in bowl. Cover bowl; let rise in a warm place until doubled in volume, about 1 hour.
Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pot over medium-high heat. Add ground beef, onion, and garlic; season with 2 teaspoons kosher salt and black pepper. Cook, breaking apart beef with a wooden spoon, until no longer pink, 5 to 7 minutes; continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.
Stir dill into beef mixture. Add chicken broth; stir, scraping up the browned bits from the bottom of the pot. Cool mixture for 10 minutes; stir in Cheddar cheese and Parmesan cheese. Cool filling completely.
Transfer dough to a work surface; punch down dough to release air bubbles. Pinch off a piece of dough; form into a ball, then press into a disk. Lightly dust with flour; roll into a circle about 1/8-inch thick and 5- to 6-inches in diameter. Dampen edges of dough circle with water using your fingers.
Place dough circle in one hand; add about 3 tablespoons beef filling. Pinch dough edges together to seal. Place pirozhki on the work surface, seam-side up; pinch off any excess dough. Moisten center of seam with water. Fold 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
Form remaining pirozhki using remaining dough and filling; rest until dough rises slightly, 15 to 20 minutes.
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-sides down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels. Cool for about 3 minutes.

Chef's Notes:

You can mix the dough by hand.

Be sure to pinch off excess dough; too much dough will make it hard to fry.

The amount of filling might not match the amount of dough, but if you have extra of either, both can be frozen until next time.

Feel free to substitute water for the chicken broth.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

293	Calories
16g	Fat
22g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 15
Calories 293
% Daily Value *
Total Fat 16g	21%
Saturated Fat 6g	31%
Cholesterol 59mg	20%
Sodium 486mg	21%
Total Carbohydrate 22g	8%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 14g	29%
Vitamin C 1mg	1%
Calcium 57mg	4%
Iron 3mg	14%
Potassium 184mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.