Pirozhki with Beef
Pirozhki with beef are small baked buns from Russian cooking, made from a soft yeast dough wrapped around a savoury filling of minced beef and onion. Pirozhki can also be deep-fried, but baking them gives a lighter bun that is easier at home. The recipe makes 12, which is enough for six people at two each. Eat them warm with soup, or cold for lunch.
- Total
- 2 h 42 min
- Prep
- 45 min
- Cook
- 37 min
- Serves
- 12 pirozhki
- Per 1 pirozhok
- 265kcal
How to tell when pirozhki with beef are done
Pirozhki should be deep golden on top and sound hollow when you tap the base. Because the filling is already cooked, the dough is what you are baking, so colour is a good guide. Break open one bun if you are unsure: the beef should be steaming hot and there should be no pink. If the tops are browning too quickly, cover the tray loosely with foil. The egg wash gives the buns their shine.
Step-by-step pirozhki with beef
Tap a time to start a timer.
- Make the dough Mix the flour, yeast, sugar and salt in a large bowl, with the yeast and salt on opposite sides. Add the warm milk and melted butter and mix to a soft dough. Knead on a floured surface for until smooth and elastic. Put it back in the bowl, cover with a damp tea towel and leave in a warm place for 1 hour, until doubled.
- Cook the filling While the dough rises, heat the oil in a frying pan over a medium heat. Fry the onion for until soft, adding the garlic for the last minute. Add the mince, break it up with a wooden spoon and cook for until browned all over with no pink left. Season with the salt and pepper, tip into a bowl and leave to cool completely while the dough finishes rising.
- Shape Heat the oven to 190°C (170°C fan), gas 5, and line a baking tray. Knock the air out of the dough and divide it into 12 equal pieces (about 65g each). Flatten each into a circle about 10cm across and put 2 tbsp of the cooled filling in the middle.
- Seal Pull the edges of the dough up over the filling and pinch firmly to seal in a tight seam. Place the buns seam-side down on the tray, spaced about 3cm apart.
- Prove and glaze Cover the tray loosely and leave the pirozhki for to puff up. Brush the tops with beaten egg.
- Bake Bake for , until deep golden. Check that the filling is steaming hot all the way through. Let them cool briefly on a wire rack before eating.
Serving and fillings
Pirozhki are traditionally served with clear soup or borscht, but they are also good on their own with pickles and sour cream. For other filled pastries based on mince, try empanadas with beef, or if you want a bigger family bake, make a beef and leek pie.
Common problems and fixes for pirozhki with Beef
- The pirozhki burst open in the oven.
- The seam was not sealed tightly enough, or the buns were overfilled. Keep grease from the filling off the dough edges, pinch hard, and use no more than 2 tbsp of filling for each bun.
- The bottoms are soggy.
- The filling was still warm when it went in, so it steamed the dough. Cool it completely, and put the buns seam-side down on a hot tray.
- The buns are dense.
- Too little rising or milk that was too hot, which weakens the yeast above about 45°C. Make sure the dough doubles in the first rise and the shaped buns puff up before baking.
Frequently asked questions about pirozhki with Beef
Where do pirozhki come from?
They are a Russian speciality, also made across Ukraine and Eastern Europe. Pirozhki are small filled buns, and the word is the plural of pirozhok.
Can you make pirozhki ahead?
Yes. Make the filling up to 2 days ahead and keep it covered in the fridge. Shape the buns and let them prove as usual, or freeze them baked.
Can you freeze pirozhki?
Yes, baked pirozhki freeze for up to 2 months. Defrost in the fridge overnight, then reheat in a 180°C (160°C fan), gas 4 oven for 10–12 minutes until steaming hot all the way through.
What other fillings can you use?
Mashed potato with fried onion, cabbage with hard-boiled egg, or mushrooms with dill are all traditional.
How did you like the recipe?
4.6 / 5 · 37 ratings
