Every country seems to have its version of piroshki, although they may be called by different names. One of my favorite finger foods to prepare for my family and bring to potlucks is Beef Stuffed Piroshki. 

These savory baked goods never fail to impress, as people genuinely relish the taste of the warm and flavorful dough stuffed with meat.

Beef Piroshki is a mouthwatering dish that originates from Eastern Europe. It is a type of pastry filled with seasoned ground beef and baked until golden and crispy. 

While some bakers prefer to make them as smaller buns, I personally enjoy making long like stick piroshki that can be a substantial meal on their own.

The dough is made by combining flour, yeast, salt, sugar, and warm water or warm milk. After kneading the dough until it becomes smooth and elastic, it is left to rise until it doubles in size.

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For the filling, I use ground or minced beef that is seasoned with onions, garlic, salt, pepper, and various herbs and spices. I cook the meat mixture until it is browned and then let it cool before assembling the piroshki.

To make the assembly process easier, I divide the dough into smaller portions and roll each one out into a long circle. Yes, you can make these as buns or empanadas-looking pastries.

The great thing about piroshki is their versatility—they can be customized with various fillings. For instance, you can include feta cheese and egg mixture, ham and cheese, or any other ingredient you choose.

I believe the most popular filling is seasoned and precooked ground or minced beef with onion. I also add cream cheese and from time to time shredded mozzarella. It just makes it even tastier.

RECIPES FOR TASTY BAKED DISHES

The aroma that fills the kitchen as the piroshki bake is simply irresistible. The dough becomes beautifully golden and crisp, while the filling becomes hot and juicy.

Each bite is a burst of flavors, with the savory meat complemented by the soft and savory dough. You can also fry them which is out of this world, but let’s first make them baked.

Beef Stuffed Piroshki can be enjoyed on its own or served with a side of sour cream or tomato sauce for dipping. They are perfect for parties, potlucks, or even as a quick and satisfying meal.

I will say the best part is that they can be made ahead of time and reheated when needed, making them a convenient option for busy days. We all love that option, don’t we?

Beef Piroshki is a delicious and versatile dish that is loved by many. Its popularity across different countries is a testament to its universal appeal.

Whether you make them small or large, buns or as sticks, these savory baked goods are sure to be a hit at any gathering. So why not give them a try and bring a taste of international cuisine to your next potluck?

Note: Originally I posted this recipe back in 2011 but since my transfer from blogger to WordPress, the recipe got lost in translation so here we go again. I am adding brand new pics and updated recipes in 2023.

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If you decide to make Beef Stuffed Piroshki, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Happy Cooking!!!

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Yield: SERVES 6

Beef Stuffed Piroshki

Prep Time: 10 minutes

Bake Time: 30 minutes

Additional Wait Time: 1 hour 30 minutes

Total Time: 2 hours 10 minutes

An easy and tasty recipe for homemade Beef Stuffed Piroshki.

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Ingredients

For the dough you will need:

• 1/4 Oz (7g/1 envelope) Active Dry Yeast
• 1/2 teaspoon (8g) sugar
• 1 1/2 cups (355ml) Luke warm water (or milk)
• 4 cups all-purpose flour, (500g) packed (not self-rising/no sodium)
• 2.2 tsp Salt (11 grams)
• Drizzle of olive Oil

For the meat mixture:

• 1/2 tsp. olive oil
• 1/2 onion, chopped
• 1 lb ground beef, 80/20
• 2 tsp salt, or to taste
• 2 tsp. ground black pepper
• 1 tsp. dried oregano
• 1 teaspoon dried parsley
• Cream cheese to spread/room temperature

TOPPING

• EGG WASH & SESAME SEEDS (READ NOTES)

Instructions

Dough Prep

1. You can use a stand mixer if available with a kneading attachment. Add lukewarm water to the yeast and sugar. Allow it to activate for about 5 minutes.
2. Add Salt to the flour, stir, then pour into the bowl activated the yeast. Mix with a wooden spoon, then knead for about 10 minutes or until the dough is elastic, and not as sticky (the dough needs to be just like for pizza).
3. Drizzle with olive oil and let it rise for 1 hour. Cover the bowl with a plastic wrap or kitchen towel and keep it in a warmer area such as the microwave or turned-off oven.

Meat Mixture

1. Meanwhile, make a meat mixture: Saute onions with a 1/2 teaspoon of olive oil for a couple of minutes. Add ground beef and combine it with sauteed onions/ Cook for 5-6 minutes, or until the beef is no longer pink.
2. Season with salt and ground black pepper to taste. Addition of dried parsley and oregano.
3. Once the meat is done, drain the extra oil/fat, if any.

Piroshki Assembly

1. When the dough has doubled in size, knead and make dough balls/the size of a tennis ball.
2. Stretch each ball to about 10 inches long (about 19cm) and 3 inches wide (7cm) -(rectangular shape)
3. Spread room temp. cream cheese from one end to the other. *It is better for you to leave the cream cheese on the countertop for about 15 min. It's easier to spread.
4. On top of the cream cheese, add about 3 to 4 tablespoons of the meat mixture, add shredded mozzarella cheese, if desired, roll the dough over the meat, and roll until the end. Connect the dough, tuck in the ends, and put in a baking sheet, lined up with parchment paper.
5. In this case, I brushed mine with egg wash and sprinkled toasted sesame seeds on each. Read notes with explanations.
6. Preheat the oven to 400F (200C) and bake these for 30 minutes or until golden brown.
7. Once they are done, take them out of the oven and cover them with a clean kitchen towel for 10 minutes, so the bread part becomes softer.
8. Serve them with a green salad, tomatoes, etc. But they are perfect for dipping in sour cream and maybe chives or with marinara sauce.

Notes

• If you do not wish to use sesame seeds, you can brush unsalted melted butter, add a sprinkle of garlic powder, or mix raw garlic and parsley on each roll.
• You can stuff, roll and fry these, or use a healthier option and bake.
• You can add ground chicken, pork, ham, salami, cheese, pepperoni, etc.
• The dough can be in the fridge, for no more than 2 days. Just make sure t bring the dough to somewhat room temperature, so 30 minutes or so of waiting.
• You can make pizza out of this dough too.
• Be creative, enjoy, and have fun!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 291Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 103mgSodium: 1728mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 23g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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