Name: Piroshki (Russian hand pies) Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Russian
Ingredients: 450g (3 cups) plain flour; 1 tsp salt; 2 tsp (7g sachet) dried yeast; 310ml (1 1/4 cups) warm water; 1 1/2 tbsp vegetable oil; 1 tbsp olive oil; 10g butter; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 300g beef mince; 2 cups shredded savoy cabbage; 1 small carrot, peeled, coarsely grated; 2 tbsp finely chopped fresh dill leaves; 1 tsp MasterFoods® Paprika Ground; 1 tbsp vinegar (Note: vinegar mentioned in steps but missing in ingredients; assumed 1 tbsp); Vegetable oil, for deep-frying

Jump to Recipe·5.1 from 8 reviews

If you have never tried Piroshki (Russian hand pies), you are in for a truly delicious treat that feels like a warm hug from the inside. These golden, pillowy pockets stuffed with a savory mixture of beef, cabbage, carrot, and aromatic herbs combine a crispy, deep-fried exterior with a juicy, flavorful filling that’s utterly irresistible. Perfect for sharing, snacking, or even a comforting meal, Piroshki (Russian hand pies) bring a taste of traditional Russian comfort food straight to your kitchen, blending simplicity and rich flavors in every bite.

Piroshki (Russian hand pies) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients—each one carefully chosen to build layers of flavor and perfect texture without fuss.

Olive oil, 1 tbsp: Adds a subtle fruity flavor and helps soften the vegetables when cooking the filling.
Butter, 10g: Enhances richness and gives the filling a silky mouthfeel.
Brown onion, finely chopped, 1: Essential for a base of sweet and savory depth in the filling.
Garlic cloves, crushed, 2: Brings a warm, aromatic kick that wakes up the entire dish.
Beef mince, 300g: Provides hearty protein and savory fullness.
Shredded savoy cabbage, 2 cups: Offers a slight crunch and freshness that balances the richness.
Small carrot, peeled and coarsely grated, 1: Adds subtle sweetness and vibrant color.
Fresh dill leaves, finely chopped, 2 tbsp: Gives a fragrant, herbaceous lift that unmistakably nods to Eastern European flavors.
MasterFoods® Paprika Ground, 1 tsp: Introduces gentle smokiness and warmth.
Vegetable oil, for deep-frying: Ensures the piroshki get that perfect, golden crispy crust.
Plain flour, 450g (3 cups): The backbone of the dough, providing structure and softness.
Salt, 1 tsp: Enhances all the flavors in both dough and filling.
Dried yeast, 2 tsp (7g sachet): Leavens the dough, making it light and airy.
Warm water, 310ml (1 1/4 cups): Activates the yeast and brings the dough together.
Vegetable oil, 1 1/2 tbsp (for dough): Keeps the dough tender and easy to work with.
Optional: vinegar, splash: Adds a subtle tang to balance the sweet and savory notes in the filling.

How to Make Piroshki (Russian hand pies)

Step 1: Prepare the Dough

Starting with the dough is key for creating those soft, pillowy hand pies. Combine the flour, salt, and dried yeast in a large bowl, then create a well in the center to pour in warm water and vegetable oil. Stir until just combined, then knead on a floured surface for about five minutes until your dough becomes smooth and elastic. Place it in a lightly oiled bowl, cover with a tea towel, and set it somewhere warm to rise until it doubles in size. This stage lets the yeast work its magic, giving you that light and airy texture that makes Piroshki (Russian hand pies) so special.

Step 2: Make the Filling

While your dough is rising, whip up the filling that brings these hand pies to life. Heat olive oil and butter in a pan, then gently sweat the onion and garlic until they soften and release their fragrant aromas. Add the beef mince, cooking it until nicely browned, then toss in shredded cabbage and grated carrot. Cook together until the cabbage wilts, allowing the vegetables to meld with the meat. Stir in fresh dill, paprika, and a splash of vinegar for a savory-sour balance. Season well, then transfer the mixture to a bowl to cool fully—this is important to keep your dough soft when assembling.

Step 3: Shape and Fill the Piroshki

Once your dough has had its second proving, turn it out onto a floured surface and shape it into a log. Divide into 16 equal pieces, rolling each into a disc shape. Spoon generous portions of the delicious beef mixture onto half of each disc, then fold over the other half to encase the filling and crimp the edges tightly to seal. This step transforms your dough and filling into individual parcels of joy, ready for that golden frying stage.

Step 4: Deep-Fry Until Golden

Heat vegetable oil in a deep pan or wok, enough to come halfway up the sides. When hot, carefully fry the piroshki in batches, turning occasionally for even, golden-brown crusts that puff up with irresistible crunch. This quick fry only takes a few minutes but creates the iconic crispy exterior that perfectly contrasts with the tender filling inside. Drain on paper towels, and they’re ready to serve hot and fresh.

How to Serve Piroshki (Russian hand pies)

Garnishes

A sprinkle of fresh dill or chopped parsley on top complements the herbaceous filling while adding a burst of color. A dollop of sour cream or a side of tangy mustard can amp up the flavor palette, inviting each bite to be more exciting and authentic.

Side Dishes

Piroshki go beautifully with a crisp cucumber salad or a beetroot slaw, providing freshness and crunch as a foil to the rich, fried pastry. A simple bowl of borscht also pairs wonderfully for a full-on Russian-inspired feast.

Creative Ways to Present

Try serving Piroshki (Russian hand pies) as part of a shared platter with various fillings, meats, and vegetarian options for a fun, interactive experience at parties or family gatherings. You might even add a sprinkle of toasted seeds on top before frying for an unexpected crunch and extra personality.

Make Ahead and Storage

Storing Leftovers

Leftover Piroshki can be stored in an airtight container in the fridge for up to three days. They make a fantastic next-day snack or lunch, with flavors that often deepen after resting.

Freezing

To freeze, flash freeze the uncooked pies on a tray before transferring them to a freezer-safe bag. This prevents them from sticking together and lets you cook just the amount you want later. They keep well for up to two months.

Reheating

For the best texture, reheat refrigerated or thawed piroshki in a hot oven or air fryer until heated through and crisp again. Avoid microwaving as it can make the pastry soggy.

FAQs

Can I use different fillings for Piroshki (Russian hand pies)?

Absolutely! While beef and cabbage is a classic, Piroshki are versatile and can be filled with mushrooms, potatoes, cheeses, or even sweet fillings like jam if you want to mix things up.

Is deep frying necessary or can I bake these instead?

Deep frying gives Piroshki their characteristic crispy exterior, but you can bake them for a lighter version. Brush them with oil or egg wash and bake until golden, though the texture will be different.

How long does it take to make the dough from start to finish?

Including proving times, the dough takes about 1 hour and 30 minutes. This time is essential to develop the perfect soft, airy texture.

Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and refrigerate it. Let it come to room temperature and rise slightly before shaping and filling your Piroshki.

What type of cabbage works best for the filling?

Savoy cabbage is preferred for its tender leaves and mild flavor, but green cabbage is a fine substitute if that’s what you have on hand.

Final Thoughts

Making Piroshki (Russian hand pies) at home is such an incredibly rewarding experience. From mixing that silky dough to savoring those golden fried pockets bursting with flavorful filling, this recipe is a celebration of tradition and comfort food at its finest. Whether for a cozy night in or a festive gathering, these hand pies are sure to become a beloved favorite—you really must try them and see just how magical simple ingredients can be.