Cheesy Egg and Cheese Piroshki (Printer-friendly)
Golden pastries with egg and cheese filling, ideal for snacks or meals
# What You'll Need:
→ 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 Prepare:
01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast over the top and let stand for 5–10 minutes until foamy.
02 - Combine flour and salt in a large bowl. Add melted butter, 1 egg, and the yeast mixture. Mix until a dough forms.
03 - Knead the dough on a lightly floured surface for 7–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
04 - Combine chopped hard-boiled eggs, mozzarella, feta, dill, green onions, black pepper, and salt in a medium bowl. Mix until evenly combined.
05 - Preheat oven to 375°F. 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 4-inch circle. Place 2 tablespoons of filling in the center. Fold the dough over to form a half-moon shape and pinch 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 until golden brown.
# Expert Advice:
01 -
- The dough comes together faster than you would expect and bakes into something irresistibly pillowy
- You can wrap and freeze these raw, then bake them straight from frozen for emergency comfort food
02 -
- If your dough is not rising, your kitchen might be too cold. I turn my oven light on and place the bowl inside, the gentle warmth works perfectly.
- Seal those edges really well or the cheese will escape and burn on your baking sheet. A little water along the edge helps it stick.
03 -
- Roll dough on a lightly floured surface, not heavily floured, or your piroshki will taste dry and floury
- Brush the edges with water before sealing to ensure they stay closed during baking