Russian Cooking: Baked Piroshky & The Kitchen Mess


Privet Matryoshka’s!! Last week I decided to dedicate a day in the kitchen, all the while making a mess out of it. Flour was everywhere! I’m not the most graceful cook/baker/chef, but in the end the results are often what I’m going to call culinary masterpieces because they’re edible, and presentable! So why did I decide to make a mess out of my kitchen voluntarily, well… if you’re familiar with Russian cooking then you know how delicious Piroshki’s are (You must try them if you don’t)!! A Piroshki (Piroshky) is a type of bun stuffed with meat, fruit, or a combination of vegetables and meat, to cottage cheese. You can either fry or bake them, in this recipe that I’m putting up it’s the baked version, with a beef, cheese and onion filling. The fun part comes when you make the dough from scratch and watch how it rises, which means it’s working and you no longer have to worry that you followed the steps wrong. I also think this is a perfect fall recipe, you can even pair it with a bisque if you want to wow your guests further. ( and..Da, technically the plural version of piroshky is pirogi, not to be confused with pierogi)

So let’s get to the fun part! I began with making the dough first because it takes a while, after the second time when you’re letting the dough rise you will have time in between to begin making the filling. Psst, I’m following the dough recipe from Natasha’s Kitchen. & Don’t forget to read through this  recipe from start to finish first, because the meat filling recipe is at Step #5. and if you are confused on any of the steps…then  Natasha’s Kitchen could be a better guide!! I’m also including pictures of the steps, and how mine turned out!

Matryoshka’s Let’s Get Cooking!!

How to make the Dough & what you will need:

Ingredients for the Dough:

2 cups warm milk

1 Tbsp active dry yeast (or 1 packet of quick rise east)

1/2 cup sugar, divided (into two 1/4 cups)

6 cups + 2 Tbsp unbleached all-purpose flour, (divided into 1 cup and 5 cups + 2 Tbsp)

3 eggs,

1 and 1/2 Tbsp melted butter

1 tsp salt

1 egg, beaten for egg wash


I hope you guys have an electric mixer, I’m working with my Kitchen Aid has a dough hook which will make things so much easier for you.

.1).   Add 2 cups of warm milk into the bowl of your electric mixer, and sprinkle the top with 1 Tbsp of yeast. Let it sit like that for for 5-7 five minutes.

Yeast milk riseMixing before and after: Milk & yeast


2). Add 1 cup flour and 1/4 cup sugar into the same bowl with the milk and yeast that has now risen. Whisk together until blended and let it rise at room temperature for 30-45 minutes. But if you are impatient like me you can speed this step along: It will rise faster in a warm place: (20 minutes in a 100˚ oven, do not let the heat get hotter than that, you do not want to cook the dough yet!!)

3. Hopefully your dough has risen at this point!! The next step is to now whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt into that same bowl. With the help of your electric mixer’s dough hook you get to add in the remaining 5 cups of flour, it’s advised to add in 1 cup at a time, letting it blend in before adding the next cup. When you get to the last remaining cup of flour to be added, add it in 1/2 cup at a time so you don’t overdo it with will know if you’ve added enough flour when you notice the dough is no longer sticking the side of the bowls walls. let the dough knead/ mix for 15 minutes with the dough hook.

risee doughRise dough, rise! 

4. Now once your dough has been made you want to let it rise again! Cover the bowl with plastic wrap (optional to use plastic wrap) and let rise in a warm 100˚ oven for 1 hour (2 hours in a warm room). The dough will triple in volume. (it really does)

Step #5. Beef, Cheese and Onion filling 

* Now while you’re letting the dough rise during that 1 hour, (or 2 hours if your oven doesn’t have a low pre-heat setting) you have the perfect opportunity to begin making the Piroshki filling, and you won’t be idle either..which will speed up the Piroshki making process!

Before you begin: **The recipe calls for onions…and when you’re working with onions, and using them in the filling you have to caramelize them first so take your minced onions and put them into a frying pan with butter..cook them until they are caramelized and then continue with the recipe!!**

** + Tips for a successful tasty meat filling (and not overly salty) ..with the frying pan that you just used to caramelize the onions you can fry a small bit of the meat filling and cook it, and eat it just to see if the filling needs more salt…or garlic..or whatever you like.


1lbs of Beef

2 -3 onions minced  & Caramelized /*Don’t forget to Caramelize the onions first in a frying pan with butter*/

2-3 Tsp of salt* salt to taste

A bit of cracked pepper * to taste

2 -3 Tbsp of milk to keep the meat moist

1 Tsp of Garlic powder

White Cheese: try Edam, Harvarti, or Monterrery Jack..something with flavour. You can grate the cheese, and throw it in.

1 Tsp Butter

& Mix it all together, (you can mix the meat filling in the electric mixer…as long as you cleaned the bowl after the dough came out of it.)

6. Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Working with one piece at a time, roll each piece of dough into a 13-14″ circle.And, it doesn’t have to be perfect…so don’t sweat it!!

7. Cut each circle with a pizza cutter (or sharp knife) into 8 equal triangles. Place about 1/2 Tbsp of filling onto the middle of the wide portion of each triangle.

8. To Roll: pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forwards.


The top pics are mine, and the bottom ones are from Natasha’s Kitchen and how she did hers, I followed this and they turned out!!

9. Once the piroshki are rolled up, place on a parchment lined baking sheet 1/2″ apart with the flap side facing down so they aren’t tempted to unroll.  Let the piroshki rise in a warm 100˚oven for 20 minutes until they look puffy (30-45 minutes in a warm room).

10. Beat 1 egg and brush the tops of the piroshki with the beaten egg. Bake at 360˚F for 20-30 minutes or until the tops are golden brown.




* My boyfriend loved how these turned out, he said they reminded him of the Piroshky’s (pirogi) he used to eat growing up in the land notorious for it’s Russian winters.

 As Iulia Childs-Anova used to say :

Bon Appétit

Happy & Healthy Russian Eating Matryoshka’s


4 thoughts on “Russian Cooking: Baked Piroshky & The Kitchen Mess

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s