Cheesy Egg Piroshki (Print version)

Soft golden pastries filled with eggs and cheese, ready in 55 minutes.

# Ingredient List:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup warm milk
03 - 1 packet (2 1/4 tsp) active dry yeast
04 - 2 tbsp sugar
05 - 1/2 tsp salt
06 - 2 tbsp unsalted butter, melted
07 - 1 large egg

→ Filling

08 - 4 large hard-boiled eggs, peeled and chopped
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1 cup crumbled feta cheese
11 - 1/4 cup chopped fresh dill
12 - 1/4 cup chopped green onions
13 - 1/4 tsp ground black pepper
14 - 1/4 tsp salt

→ For Brushing

15 - 1 large egg, beaten

# How To Make It:

01 - In a small bowl, dissolve sugar in warm milk. Sprinkle yeast over the top and let stand for 5-10 minutes until foamy.
02 - In a large bowl, combine flour and salt. Add melted butter, 1 egg, and the yeast mixture. Mix until a dough forms.
03 - Knead the dough on a lightly floured surface for about 7-8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
04 - In a medium bowl, combine chopped hard-boiled eggs, mozzarella, feta, dill, green onions, black pepper, and salt. Mix until evenly combined.
05 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide it into 12 equal balls.
07 - Roll each ball into a circle (about 4 inches in diameter). Place 2 tablespoons of filling in the center. Fold the dough over the filling to form a half-moon or oval shape. Pinch the edges tightly to seal.
08 - Place piroshki seam side down on the prepared baking sheet. Brush each with beaten egg. Bake for 20-25 minutes, or until golden brown. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The combination of mozzarella and feta creates an incredible gooey filling that melts beautifully
  • These pastries freeze exceptionally well, making them perfect for meal prep or unexpected guests
  • The homemade dough comes together faster than you'd expect and rewards you with bakery quality results
02 -
  • Make sure your milk is warm, not hot, or it will kill the yeast instead of waking it up
  • The egg wash goes on after shaping, not before, or the edges wont seal properly
  • Let the piroshki cool for at least 5 minutes before biting into them or you will lose that precious filling
03 -
  • Keep your filling cold while working with the dough to prevent it from becoming slippery
  • If the edges are not sealing well, lightly brush them with water before crimping
  • The piroshki are done when the bottoms sound hollow when tapped

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