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.
Ingredients
Scale
Dough 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)
Filling Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 2–3 garlic cloves (pressed)
- 1 teaspoon table salt
- 1 cup cooked rice
For Frying
- Oil for frying (about 2-3 cups vegetable or canola oil)
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
Nutrition
- Serving Size: 1 piroshki (approx. 100g)
- Calories: 280 kcal
- Sugar: 1.2 g
- Sodium: 410 mg
- Fat: 14 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 12 g
- Cholesterol: 45 mg
Keywords: Russian piroshki, meat hand pies, savory pastries, ground beef recipes, fried dough snacks
