Meat Piroshki Recipe (2024)

This fried Meat Piroshki Recipe is a classic dish in Russian cuisine. The individual-sized mini buns (pies) using the best homemade piroshki dough are filled with seasoned meat and so delicious.

The Easiest Meat Piroshki Recipe –

Piroshki are yeast dough buns with a filling and are either baked or fried. They can vary in shape and size. The Russian piroshki buns are similar to American pies. They are mostly served as a main course but often paired with a light russian soup or an easy side salad.

These fried piroshki are filled with a seasoned ground pork meat filling.

Meat Piroshki Recipe-

This classic piroshki dough recipe is perfect! The yeast dough, once cooked, becomes light and soft with a crispy crust.

• Fried– If fried in oil, the buns are crispy on the outside, yet the dough remains soft on the inside.
• Baked– When baked, you typically add an egg or milk glaze to the tops of the dough, and they are also crispy but much healthier than the fried. Whether the piroshki are fried or baked, the dough performs wonderfully using either cooking method.

We have a full post dedicated to the piroshki dough recipe with tips and tricks!

Baking Method-

These piroshki can easily be baked. You want to saute the meat filling before you assemble the piroshki. Then you can bake them:

• Add the piroshki on a baking sheet and top with egg wash. Bake at 375°F for 18-22 minutes until they are golden and crispy.

Piroshki Fillings-

You can fill the soft piroshki dough with many different fillings. The most common filling for savory piroshki is ground meat like beef or pork.

Here are Some other Savory Fillings:

• sautéed mushrooms
• cabbage
• vegetables
• potatoes

How to Serve Meat Piroshki?

Serve piroshki with sour cream. If you like garlic, add some minced garlic or powder and a bit of milk to the sour cream and mix, so good.

If you like heat with your food, add Sriracha or hot sauce to the sour cream when enjoying this meat piroshki recipe.

How to Make Russian Piroshki like a Pro:

• Be gentle when working with the dough when you are shaping and filling it.
• When removing piroshki, line a platter with a few layers of paper towel to catch any excess grease.
• To reheat piroshki, bake in the oven covered with foil until reheated.
• When frying, keep a close eye on the oil so it doesn’t get too hot and burn the dough on the outside, leaving uncooked filling inside.
• Because the meat is raw, don’t cook the piroshki in higher heat than 330°F or the meat won’t have time to cook.
• If desired, you can sauté the filling before adding to the filling.

How to Divide the Dough-

We’ve found that the easiest way to divide the dough is to cut the dough into equal parts Proceed to shape into a circle. This way you don’t have dough to reroll.

1. Once the dough is transferred, cut the dough into four parts with a sharp knife (or vegetable scooper).
2. Then, take each part, gently shape it into a log, and cut it into six equal parts. TIP: We’ve noticed it’s easier to get equal parts if you slightly indent the log and then cut all the way through once assured the parts are equal.

Enjoy the recipe for these Russian meat-filled pastry pies. I hope you’ll love the recipe as much as we do.

More Classic Russian Recipes:

• Russian Borscht Recipe– a classic.
• Simple Russian Soup– comfort food.
• Chicken Vegetable Salad– so unique.
• Olivier Salad Recipe– potato salad.