Russia · Flour and Confectionery Products
Baked Piroshki with Meat
Oven-baked yeast dough pockets filled with juicy braised minced meat. Lighter than the fried version, with a smooth glossy crust and a tender crumb. A Russian home-baking staple served warm with tea, milk, or broth.
180 min 280 kcal 8 serves Advanced🇷🇺Russia★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 400 gwheat flour
- 150 mlwarm milk
- 1 egg
- 50 gbutter
- 30 gsugar
- 5 gsalt
- 5 gdry yeast
- 1 tbspvegetable oil
- 300 gminced meat
- 1 onion
- 50 mlwater
- salt and black pepper
- 1 egg yolk
- 1 tbspmilk
Method
- Mix warm milk, sugar, and yeast. Leave 10 minutes until foamy. Add egg, melted butter, and salt; stir. Gradually add flour, kneading a soft dough. Knead on a surface for 7–10 minutes until smooth. Place in an oiled bowl, cover, and leave in a warm place for 1–1.5 hours until doubled.
- Fry onion in oil until golden. Add mince, fry until color changes. Add water or broth, season with salt and pepper, cover and simmer 10–15 minutes until liquid evaporates. Cool completely.
- Punch down dough and divide into 12–16 pieces. Roll each into an oval 15–20 cm. Place 1.5 tbsp of filling in the center. Pinch edges firmly. Place seam-side down on a parchment-lined tray, leaving 2 cm between pieces.
- Cover with a towel and proof 20 minutes. Preheat oven to 180 °C. Brush piroshki with egg yolk beaten with milk.
- Bake 20–25 minutes until golden. For an even softer crust, brush with butter straight out of the oven and cover with a towel for 10–15 minutes.
FAQ
Baked piroshki have a softer, bread-like crust and are lighter. Fried piroshki are crispier and richer. Both use the same dough — baked versions are brushed with egg wash for a golden color.
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Comments (1)
Ingredient temperature matters enormously for baked piroshki with meat. Unless the recipe says otherwise, everything should be at room temperature. Cold wheat flour doesn't cream properly, and the texture suffers throughout.