Name: Russian Piroshki (Meat Hand Pies) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Russian
Ingredients: 4 cups all-purpose flour; 1 packet Red Star Platinum Superior Baking Yeast (about 1 ½ teaspoons); ½ teaspoon table salt; 1/3 cup vegetable oil; 1 cup warm water (more if needed); 1 tablespoon olive oil; 1 lb lean ground beef; 2-3 garlic cloves (pressed); 1 teaspoon table salt; 1 cup cooked rice; Oil for frying (about 2-3 cups vegetable or canola oil)

Jump to Recipe

If you have a soft spot for cozy, comforting snacks that carry a whisper of tradition and a burst of savory flavor, then these Russian Piroshki (Meat Hand Pies) are about to become your new obsession. These golden, hand-held pies are filled with seasoned ground beef and tender rice, all wrapped in a pillowy dough that fries to perfection. Each bite offers a perfect balance of crispy exterior and a juicy, flavorful filling that makes them irresistible for any time of day. Whether you’re craving a nostalgic treat or a portable meal, Russian Piroshki (Meat Hand Pies) bring warmth and satisfaction in every handmade pastry.

Russian Piroshki (Meat Hand Pies) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Russian Piroshki (Meat Hand Pies) lies in their simple, straightforward ingredients that come together to create layers of taste and texture. Each item, from the flour to the ground beef, plays a vital role: the flour builds a tender yet resilient dough, the yeast ensures a delightful rise, and the filling ingredients blend perfectly to deliver a comforting richness.

4 cups all-purpose flour: The foundation of your dough for that perfect soft and slightly chewy texture.
1 packet Red Star Platinum Superior Baking Yeast (about 1 ½ teaspoons): Essential for the dough to rise and become airy.
½ teaspoon table salt: Enhances the flavors throughout the dough and filling.
1/3 cup vegetable oil: Adds moisture to the dough, giving it tenderness and richness.
1 cup warm water (more if needed): Activates the yeast and ties the dough together.
1 tablespoon olive oil: Used for cooking the filling with a subtle depth of flavor.
1 lb lean ground beef: The juicy, hearty star of the filling.
2-3 garlic cloves (pressed): Imparts a fragrant kick that livens up the meat.
1 teaspoon table salt: Brings the seasoning of the filling to life.
1 cup cooked rice: Adds a wonderful texture and helps balance the meatiness.
Oil for frying: Needed for that irresistible golden crisp on the outside.

How to Make Russian Piroshki (Meat Hand Pies)

Step 1: Prepare the Dough

Start by whisking together the flour, yeast, and salt in a large bowl. Then stir in the vegetable oil and warm water gradually, mixing until you form a smooth, pliable dough. You might need to adjust the water or flour slightly, but the goal is a dough that feels soft and just a little sticky. Coat the dough lightly with oil, cover it with a damp towel, and place it somewhere warm to rise until it doubles in size—this usually takes about 30 to 60 minutes. A nifty trick is to set the bowl inside a microwave alongside a glass of hot water to create the perfect rising environment, but do not turn the microwave on.

Step 2: Cook the Filling

While your dough is rising, turn your attention to the filling. Heat the olive oil in a skillet over medium-high heat, then add the ground beef, pressed garlic, and salt. Cook, breaking the meat apart with a wooden spoon, until the beef is fully browned and fragrant. Remove from heat and stir in the cooked rice, mixing thoroughly to blend all the flavors beautifully.

Step 3: Shape the Piroshki

Once the dough has doubled, transfer it to a lightly floured surface and knead it briefly to form a smooth ball. Flatten it into a disk and divide into 12 equal pieces, rolling each into a neat ball. To assemble, flatten one piece into a circle with your hands, place a spoonful of the meat and rice mixture in the center, then fold the dough over to create a half-moon shape. Pinch the edges securely to seal and gently flatten the pies between your palms, making sure the seam is flat against the bottom so it holds during frying.

Step 4: Fry the Piroshki

Heat about an inch of oil in a heavy skillet or Dutch oven over medium heat. To check if the oil is ready, drop the end of a wooden spoon in the oil; bubbles rising around it mean perfect frying temperature. Fry the piroshki in batches of four, about 3 to 4 minutes per side, until they are a glorious golden brown. Drain them on paper towels to absorb any excess oil.

Step 5: Enjoy Your Russian Piroshki (Meat Hand Pies)

These hand pies are absolutely delightful served warm or at room temperature, fragrant and inviting. Their crispy exterior and savory filling make for a perfect snack or meal component that’s sure to impress anyone lucky enough to have one.

How to Serve Russian Piroshki (Meat Hand Pies)

Garnishes

Sprinkle freshly chopped parsley or dill over your Russian Piroshki (Meat Hand Pies) to add a fresh, herbal note that brightens each bite. A dollop of sour cream or a side of pickles also pairs wonderfully, adding a creamy or tangy contrast to the savory filling.

Side Dishes

These pies shine on their own, but they also complement a simple cabbage salad or a warming bowl of borscht beautifully. Fresh vegetable sticks or a crisp cucumber salad provide a refreshing balance to the rich, meaty piroshki.

Creative Ways to Present

For a fun twist, serve Russian Piroshki (Meat Hand Pies) as part of a picnic platter, accompanied by a variety of dips like horseradish sauce or a spiced tomato chutney. You can also cut them into smaller bites for party appetizers—guaranteed to be a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Russian Piroshki (Meat Hand Pies) tightly in plastic wrap or store in an airtight container in the refrigerator. They will keep well for 2 to 3 days, ready for a quick snack or meal.

Freezing

If you want to save some for later, freeze the uncooked, shaped hand pies on a baking sheet until firm, then transfer to a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to enjoy, fry them straight from frozen—just add a minute or two to the cooking time.

Reheating

To reheat cooked Russian Piroshki (Meat Hand Pies), use a skillet over medium heat to bring back the crisp exterior without drying out the filling. Alternatively, warming them in an oven at 350°F (175°C) for about 10 minutes works well to refresh their golden crust.

FAQs

Can I bake Russian Piroshki (Meat Hand Pies) instead of frying?

Absolutely! Baking is a fantastic alternative for a lighter version. Brush the pies with an egg wash for a golden finish and bake at 375°F (190°C) for about 20-25 minutes until the dough is cooked through and lightly browned.

What kind of meat works best for the filling?

Lean ground beef is traditional and gives a juicy yet not overly fatty filling. You could also experiment with ground pork, turkey, or even a mix of meats depending on your preference.

Can I make the dough in a bread machine or stand mixer?

Yes! Using a bread machine or stand mixer with a dough hook can make the process easier and more hands-off. Just follow the manufacturer’s instructions for dough preparation using the same ingredient ratios.

Are Russian Piroshki gluten-free friendly?

Traditional piroshki dough relies on wheat flour, so it’s not gluten-free. However, you could try experimenting with gluten-free flours designed for yeast breads, but results may vary and the texture could be different from the classic experience.

What drinks pair well with Russian Piroshki (Meat Hand Pies)?

A nice cup of black tea or kvass (a traditional fermented beverage) works wonderfully to balance the savory richness. For a more festive touch, a light beer or dry white wine can complement the flavors beautifully.

Final Thoughts

There’s something truly special about homemade Russian Piroshki (Meat Hand Pies) that’s hard to beat. From the satisfying process of shaping each pie to the comforting aroma as they fry to a golden perfection, this recipe connects you to a beautiful tradition while delivering incredible flavor. Go ahead, give them a try—the joy of biting into these savory treasures will have you making them again and again.

Russian Piroshki (Meat Hand Pies) Recipe

★★★★★

5 from 29 reviews

Author: Harry
Total Time: 1 hour 15 minutes
Yield: 12 piroshki 1x
Diet: Halal

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Description

Russian Piroshki are delicious meat-filled hand pies made with a soft yeast dough and a savory ground beef and rice filling. These golden, pan-fried pastries are perfect as a snack or light meal and are traditionally enjoyed warm or at room temperature.

Instructions

Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Add the vegetable oil and warm water, mixing until a smooth dough forms. If the dough is too dry, add more water a little at a time; if too wet, add a little more flour.
Let the Dough Rise: Lightly coat the dough with vegetable oil and place it back in the bowl. Cover with a damp kitchen towel and set it in a warm place to rise until it doubles in size, about 30 to 60 minutes.
Cook the Filling: While the dough rises, heat olive oil in a skillet over medium-high heat. Add ground beef, garlic, and salt. Cook the meat, breaking it apart, until fully cooked. Remove from heat and mix in the cooked rice thoroughly.
Shape the Dough: Once risen, punch down the dough onto a lightly floured surface and knead into a smooth ball for 1-2 minutes. Flatten into a disk and divide into 12 equal parts. Roll each into a smooth ball.
Fill and Seal Piroshki: Take each dough ball, flatten by hand, add a spoonful of filling in the center, fold the dough over to create a half-moon shape, pinch edges tightly to seal, and gently flatten between palms ensuring sealed edges lie flat.
Heat Oil for Frying: Heat about 1 inch of oil in a large skillet or dutch oven until bubbles form around a wooden spoon handle immersed in the oil.
Fry the Piroshki: Fry 4 hand pies at a time, cooking for 3-4 minutes per side or until golden brown. Remove to paper towel-lined bowl to drain excess oil. Repeat with remaining piroshki.
Serve: Enjoy the piroshki warm or at room temperature as a snack or light meal.

Notes

Use warm water to activate yeast properly.
Be careful not to overfill the piroshki to avoid tearing during frying.
Maintain oil temperature steady to ensure even frying and prevent greasiness.
Leftovers can be reheated in a skillet or oven for best texture.
The dough can be prepared ahead and refrigerated for up to 24 hours before filling and frying.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack, Appetizer
Method: Pan-frying
Cuisine: Russian