Russian-Inspired Cheese and Beef Pirozhki Recipe

Pirozhki, also known as “small pies,” are traditional Russian baked or fried buns filled with a variety of sweet or savory fillings. This particular recipe takes inspiration from classic Russian pirozhki and features a savory combination of cheese and beef encased in a soft, pillowy dough. Enriched with sour cream, butter, and eggs, the dough is tender and fluffy, creating the perfect balance of texture and flavor. These buns can be served hot from the oven as an appetizer, alongside a warm soup or salad for a hearty meal, or enjoyed at room temperature for a convenient on-the-go snack.

Whether you are looking for a new baking challenge or a family-friendly recipe, these cheese and beef-filled buns are sure to be a hit. The recipe yields 16 delicious buns, making it a great option for gatherings or meal prepping.

Why You’ll Love This Recipe

There’s something irresistible about the combination of a soft, golden dough and a savory filling. These cheese and beef pirozhki are perfect for any occasion, from casual family dinners to picnics and parties. The dough is easy to work with, and the filling is versatile — you can easily switch up the ingredients to suit your taste. Plus, with the added bonus of being able to enjoy them warm or at room temperature, these buns are convenient for any meal or snack.

The cheddar cheese powder adds a subtle cheesy flavor to the dough, while the filling brings richness from the ground beef, sharp cheddar cheese, and a medley of onions and garlic. The result is a savory treat that’s deeply satisfying.

Ingredients for Russian-Inspired Cheese and Beef Pirozhki

For the Dough:

4 cups (480g) all-purpose flour – King Arthur Unbleached All-Purpose Flour works well for a soft texture.
1/4 cup (28g) cheddar cheese powder – Adds a hint of cheese flavor to the dough.

1/2 cup (113g) sour cream – Adds moisture and richness to the dough.
4 tablespoons (57g) unsalted butter, softened – Helps create a tender crumb.
1/2 cup (113g) warm water – Aids in activating the yeast.

2 large eggs – Adds structure and richness.
2 tablespoons (25g) granulated sugar – Aids in fermentation and adds slight sweetness.
1 1/2 teaspoons (9g) table salt – Balances the flavors in the dough.

2 teaspoons instant yeast – Helps the dough rise and creates a fluffy texture.

For the Filling:

1 tablespoon (14g) vegetable oil or olive oil – Used to sauté the onions and garlic.
1 small onion or shallot, finely diced – Adds a sweet, aromatic flavor.
1 clove garlic, finely chopped – Infuses the filling with rich flavor.
8 ounces (227g) ground beef – The savory protein base for the filling.
Salt and pepper to taste – Season to your preference (see tips below for guidance).
Chopped parsley (fresh or dried) – Adds a touch of freshness.
1 1/2 cups (170g) shredded cheddar cheese – Melts into the filling for a deliciously cheesy center.
1 large egg, beaten with 1 tablespoon of water – For brushing the dough to create a golden, shiny finish.

Step-by-Step Instructions

Step 1: Make the Dough

Measure your ingredients – Weigh your flour for accuracy, or gently spoon it into a cup and level it off.
Combine all the dough ingredients – In a large bowl or the bowl of a stand mixer, mix the flour, cheddar cheese powder, sour cream, softened butter, warm water, eggs, sugar, salt, and instant yeast. Mix until the ingredients are fully incorporated and a soft, smooth dough forms.
Knead the dough – Knead the dough by hand, with a mixer, or using a bread machine until it’s smooth and elastic, about 5-7 minutes by hand or 4-5 minutes using a stand mixer with the dough hook.
Let the dough rise – Transfer the dough to a lightly greased bowl, cover with a clean towel or plastic wrap, and allow it to rest for about 90 minutes. The dough should become puffy but doesn’t need to double in size.

Step 2: Prepare the Filling

Heat the oil in a sauté pan over medium heat.
Cook the onion – Add the finely diced onion and sauté until translucent, about 3-4 minutes.
Add the garlic and beef – Stir in the garlic and ground beef, breaking up the meat as it browns. Cook for 5-10 minutes, until the beef is fully cooked through.
Season and cool – Season the mixture with salt, pepper, and parsley to taste. Remove from the heat and allow the filling to cool to room temperature before stirring in the shredded cheddar cheese.
Make-ahead option – You can prepare the filling ahead of time, store it in the fridge, and use it when ready.

Step 3: Assemble the Buns

Divide the dough – Once the dough has risen, divide it into 16 equal pieces. If you have a scale, each piece should weigh about 2 ounces (56g).
Shape the dough – Roll each piece into a ball, place them on lightly greased or parchment-lined baking sheets, and let them rest for about 15 minutes.
Flatten and fill – Using your hands, flatten each dough ball into a round about 5 inches in diameter. Brush the surface of each round with the egg wash, then place 2 tablespoons of filling into the center of each round.
Seal the buns – Pull the dough over the filling, pinching the edges together tightly to seal. The buns should resemble small dumplings or pockets.

Step 4: Let the Buns Rise and Bake

Second rise – Arrange the filled buns on parchment-lined baking sheets, leaving space between them. Cover the buns and allow them to rise for 1 hour, or until puffy.
Preheat the oven – Towards the end of the rising time, preheat your oven to 400°F (200°C).
Brush with egg wash – Brush the tops of the buns with the remaining egg wash to give them a golden, shiny finish.
Bake – Bake the buns for 15-20 minutes, or until they’re golden brown. Don’t worry if some of the seams open up and the filling peeks through — it just adds to their rustic charm!
Cool and serve – Let the buns cool for 5-10 minutes before serving. Enjoy them warm for the best flavor!

Tips for the Perfect Cheese and Beef Pirozhki

Salting the meat filling: A good rule of thumb is to use a scant 1 teaspoon of salt per pound of ground beef. This enhances the flavor without making it overly salty.
Vegetarian option: For a meatless version, try a filling made with sautéed onions, cabbage, hard-boiled eggs, or ricotta.
Storage tips: Store any leftover buns in an airtight container in the fridge for up to 3 days. Reheat them in the oven to restore their crisp texture.

FAQs

1. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours before using. Allow it to come to room temperature and rise before shaping and filling.

2. What other fillings can I use?
Feel free to get creative with the filling! You can use mashed potatoes and cheese, mushrooms and onions, or even sweet fillings like apples and cinnamon.

3. Can I freeze the buns?
Yes! After baking, let the buns cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. To reheat, bake directly from frozen at 350°F for about 15 minutes.

4. How do I prevent the buns from opening while baking?
Ensure you pinch the dough tightly to seal the edges, and don’t overfill the buns. If some buns open up during baking, that’s okay — it gives them a rustic look!

These Russian-inspired cheese and beef pirozhki are sure to become a favorite for any occasion. Enjoy their delicious, savory flavor and soft texture, perfect for any meal or snack!