Homemade Pirozhki are supposed to be hot and rosy. Word “pirozhki” means “small pies”. These are small crescent or oval-shaped baked goods usually made from yeast-based dough. Pirozhki remember the whole history of the culinary development of Slavic nations and they are part of many Russian traditions. For generations, pirozhki recipes have been passed from mother to daughter as methods of preparing the dough were getting more sophisticated and variety of stuffing has been growing.
Today there is an enormous number of various pirozhki recipes. The dough can be yeast or water-based, with or without butter, puff pastry or plain etc. Pastry dough is the one allowing your fantasy to run wild. While using pastry dough your pirozhki can be stuffed with potatoes, cabbage, meats or mushrooms, apples, veggies, eggs, and greens. Pastry dough works well with practically any stuffing. Puff pastry dough works equally well.
Pirozhki are a great snack. They also can be a nice breakfast or reminder about your grandmother or your cherished childhood memory. Cooking pirozhki is easy and pleasant – pick the stuffing, add some love and warmth of your soul, and have them ready!
Pirozhki - Baked Stuffed Pies
- For the dough:
- 4 cups (500g) unbleached all-purpose flour
- 2 tsp active dry yeast
- 2 Tbsp. sugar
- 1 cup (200ml) warm milk
- 2 eggs
- 7 Tbsp. butter (100g), melted
- 1/2 tsp salt
- 1 egg yolk for egg wash
- For the fish-mushroom stuffing:
- 1 lb. skinned fish fillet, cut into small cubes (honestly, any fish you like, I used tilapia)
- 2 Tbsp. dry white wine
- 1 cup cooked rice
- 1 tsp. salt, plus more, to taste
- 1 Tbsp. olive oil
- 1 Tbsp. chopped fresh dill
- 1/2 tsp freshly ground pepper
- 1 medium chopped yellow onion
- 1 garlic clove, minced
- 1/2 lb. mushrooms (of your choice), brushed clean and thinly sliced
- 2 hard-boiled eggs, peeled and finely chopped
Make the dough using this recipe.
In a deep, ovenproof sauté pan over medium-high heat, warm the olive oil. When the oil is hot, add chopped onion, garlic, the salt, and pepper. Cook until golden brown, 4 to 5 minutes. Add fish and white wine and cook for about 10 minutes, until almost done. Add chopped mushrooms and sauté a little more, for 3 to 4 minutes. Stir in the cooked rice and cooked eggs. Taste and adjust the seasonings with salt and pepper, sprinkle with the fresh dill.
Cut the dough into 12 equal pieces (or more for smaller pirozhki) and roll into balls. Sprinkle the rounds lightly with flour. Cover and let rest for at least 30 minutes so they will be easier to stretch.
Pat each dough piece into an oblong about 6 inches long and 2 inches wide. Mound about 3/4 cup of the fish filling evenly down the length of each piece, keeping a small border all the way around. Dust your fingers with flour and bring the long edges up to enclose the filling, pinching them together to form a tight seal. Check for any holes or tears, making sure the piroshki are completely closed.
Arrange piroshki on two lightly oiled baking pans and brush the tops with an egg wash.
Meanwhile, preheat the oven to 350F/ 180C.
Bake in the preheated oven for 25-30 minutes, until they are golden brown. You can serve it hot or at room temperature.
Kimberly BrightJuly 29, 2013 at 4:16 pm
These look like perfection!
La Table De NanaJuly 29, 2013 at 4:29 pm
They are perfect! the colr.. the shape.. You're such a great cook on top of stylist:)
Elen SmirnovaJuly 29, 2013 at 4:46 pm
Wow! Looks very delitious! I like them))) my favourites are with apples)) And by the way the form of your pirozki is just perfect! How did you do it?!))))
melangeryJuly 29, 2013 at 4:49 pm
Thank you Elen, the dough was very easy to work with, so my pirozhky came out just perfect. I will bake something with apples also, maybe a big pie-))
Rosa's Yummy YumsJuly 29, 2013 at 6:31 pm
Those look fabulous! I love this stuffing. Really mouthwatering.
sky_dreamJuly 30, 2013 at 6:06 am
Очень красиво и аппетитно!
UnknownJuly 30, 2013 at 4:12 pm
You are so right about piroshki reviving good memories! When I lived in Russian House at University of Washington, our Housemother, Nina Nikolaevna, made Borshch and Piroshki every Friday. Nobody skipped lunch on Fridays!
AnonymousJuly 31, 2013 at 11:31 pm
Oooh, stuffed things are so yummy.
JuliaAugust 3, 2013 at 10:01 pm
Oh, these pirojki are so comforting: they are Russian comfort food! Pinned!
Kathy BennettFebruary 7, 2014 at 8:05 pm
Can these be made with beef in it instead of fish?
melangeryFebruary 7, 2014 at 8:26 pm
Kathy, anything you like: chicken, beef, cabbage or apples! Enjoy!
get rid of celluliteApril 8, 2015 at 11:26 am
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MuminApril 27, 2015 at 1:35 am
Thanks so much for your lovely blog! I've been following for a little while. I just started learning Russian and I wanted to learn how to make some Russian dishes. I made these (with a different filling, since I'm vegetarian) for a picnic my Russian professor held, and he loved them! I was so happy they turned out well. This dough recipe is incredible and I'm definitely using it again! Spasibo!
melangeryApril 27, 2015 at 1:39 am
Mumin, you are so welcome. I use this tough for many bakes, it is the best. I am glad you liked the porozhki-))