Air Fryer Pirozhki
Air fryer pirozhki give you the golden, soft-crumbed filled buns of Eastern Europe without a pan of hot oil. The dough is enriched with milk, egg and butter, wrapped around a mashed potato and fried onion filling, and cooked at 180°C for 12 minutes a batch. A standard basket holds three or four at a time, so plan on three rounds for the eight buns.
- Total
- 2 h 45 min
- Prep
- 40 min
- Cook
- 40 min
- Serves
- 8 pirozhki
- Per 1 bun
- 375kcal
Before you start: air fryer pirozhki
Pirozhki are small filled buns from Russia, found in many forms across Eastern Europe, where they are baked or deep-fried. The air fryer sits between the two: the crust is golden and thin, with far less oil than a frying pan.
Start the dough first, since the filling can be made while it rises. The buns are bigger than most air fryer snacks, so cook them in three rounds of three, three and two, and let the basket fill with warm air between batches.
How to make air fryer pirozhki
Tap a time to start a timer.
- Make the dough Stir the sugar and yeast into the lukewarm milk and leave for until frothy. Mix the flour and salt in a large bowl, then add the milk mixture, egg and melted butter. Knead on a floured surface for until smooth and elastic. Cover and leave in a warm place for 1 hour, until doubled in size.
- Cook the filling While the dough rises, boil the potatoes in salted water for until very soft. Drain, steam dry for , then mash with the butter, salt and pepper until smooth. Fry the onion in the oil over a medium heat for until golden, and stir it in. Leave to cool completely.
- Shape the buns Divide the risen dough into 8 pieces of about 105g. Roll each one into a 12cm circle. Put a heaped tablespoon (about 45g) of filling in the middle, bring the edges up and pinch firmly to seal. Place seam-side down on a tray lined with baking paper.
- Prove again Cover loosely and leave for , until puffy. Preheat the air fryer to 180°C for .
- Air fry in batches Brush the buns with the egg yolk glaze. Put 3 buns, seam-side down and not touching, on a perforated paper liner in the basket. Cook at 180°C for , until deep golden and they sound hollow when tapped. Repeat with the remaining buns, then serve warm.
Serving and filling ideas
Eat the pirozhki warm with a spoonful of soured cream, a bowl of soup, or a simple salad. They are good cold for packed lunches too. For a meat version, try pirozhki with beef, using the same dough.
Common problems and fixes for Air Fryer Pirozhki
- The filling leaks out during cooking.
- The seam was not sealed or the filling was warm. Cool it completely, use no more than 45g per bun, and pinch the edges firmly before turning the bun seam-side down.
- The buns are heavy and dense.
- The dough was under-proved. It should double in the first rise, and the shaped buns should look puffy before they go in the air fryer. A cold kitchen can add 30 minutes.
- The tops brown before the middle is cooked.
- Every air fryer runs differently. Lower the temperature to 170°C and add 2–3 minutes, or cover the tops loosely with a piece of foil for the first 6 minutes.
Frequently asked questions about Air Fryer Pirozhki
How long do you cook pirozhki in an air fryer?
Cook them at 180°C for 12 minutes per batch, after a 4-minute preheat. They are done when they are deep golden and sound hollow when tapped.
Can you bake pirozhki in the oven instead?
Yes. Bake on a lined tray at 200°C (180°C fan), gas 6, for 20–25 minutes until golden.
Can you freeze pirozhki?
Yes. Freeze the cooked buns once cool for up to 3 months. Reheat from frozen at 160°C in the air fryer for 8–10 minutes, until hot all the way through.
What other fillings work?
Cooked minced beef with onion, braised cabbage with boiled egg, or mushrooms all work. Cool any filling completely before shaping, and keep it fairly dry so it does not split the dough.
How did you like the recipe?
4.9 / 5 · 39 ratings
