beef and cheese piroshki

beef and cheese piroshki recipe

Here is a recipe for delicious beef and cheese piroshki, based on a popular recipe from Tatyana's Everyday Food

. You'll find instructions for both a soft, yeast-based dough and a savory ground beef and cheese filling. 

Beef and cheese piroshki

Ingredients

For the dough:

• 1½ cups milk
• 1 tbsp active dry yeast
• ½ tbsp sugar
• 1 tsp salt
• 3 tbsp melted butter
• 1 egg
• 3½ cups all-purpose flour 

For the meat and cheese filling:

• 1 pound ground beef (80/20 ratio recommended)
• ½ large onion
• 3 cloves garlic
• 1½ cups mozzarella cheese
• 1 cup cheddar cheese
• 1½ tsp salt
• ½ tsp ground black pepper
• ¼ cup fresh chopped dill
• 1 large egg 

Instructions

Make the dough:

1. Proof the yeast: Warm milk to 120-130°F, add sugar and yeast, and let sit until foamy.
2. Add ingredients: Whisk in melted butter, salt, and egg, then gradually add flour until a dough ball forms.
3. Knead the dough: Knead on a floured surface for 4-6 minutes until smooth and elastic.
4. First rise: Cover and let the dough rise in a warm spot until doubled in size. 

Prepare the filling:

1. Cook the beef: Brown ground beef in a frying pan over medium-high heat, breaking it up. Let the beef cool.
2. Puree aromatics: Puree onion and garlic in a food processor.
3. Combine filling ingredients: Mix cooked beef, pureed onion and garlic, cheeses, egg, and seasonings in a bowl. Knead by hand until uniform. 

Assemble and bake:

1. Divide the dough: Punch down the risen dough and divide into 8 or 16 portions.
2. Shape the piroshki: Roll each portion into a circle, add filling, fold, and pinch the edges to seal.
3. Second rise: Place on a lined baking tray, brush with egg wash, and let proof again.
4. Bake: Bake at 350°F (177°C) for 25-30 minutes, or until golden brown.
5. Serve: Let cool before serving. 

Fried version

Alternatively, deep fry the piroshki in oil heated to 325°F (162°C) for 5-6 minutes, turning until golden brown.