Pirozhky can have different fillings.


They are usually baked or fried.

  • 2 1/2 c flour
  • 1 c sour cream
  • 1 tb butter
  • 1 ea egg for brushing
  • salt
  • 4 tb butter
  • 2 ea chopped onions
  • 300 g grind beef
  • 3 ea chopped hard boiled eggs
  • salt


  • Combine the flour, salt, butter and sour cream in a deep bowl.
  • With your fingers, rub the flour and butter together.
  • Wrap the ball of dough in wax paper, and chill for about 1 hour.
  • On a lightly floured surface, shape the pastry into a rough rectangle 1 inch thick and roll it into a strip.
  • Turn the pastry around and again roll it out lengthwise.
  • Fold into thirds and roll out the packet as before.
  • Repeat this entire process twice more, ending with the folded packet.
  • Wrap it is wax paper and refrigerate for an additional hour.


  • Over high heat, melt the butter.
  • Add onions and, stirring occasionally, cook over moderate heat for 8 to 10 minutes, or until they are soft and transparent but not brown.
  • Stir in the beef and, mashing the meat with a fork to break up any lumps, cook briskly until no traces of pink remain.
  • Grind the meat-and-onion mixture.
  • Combine the meat in a large bowl with eggs, dill, salt and pepper, mix thoroughly and taste for seasoning.
  • Preheat the oven to 400°.
  • On a lightly floured surface, roll the dough into a circle about 1/8 inch thick.
  • With saucer cut out as many circles as you can. Gather the scraps into a ball and roll out again, cutting additional circles.
  • Drop 2 tablespoons of filling in the center of each round and flatten the filling slightly.
  • Fold one long side of the dough up over the filling, almost covering it.
  • Fold in the two ends of the dough about?
  • Inch, and lastly, fold over the remaining long side of the dough.
  • Place the Pirozhky side by side, with the seam sides down on a buttered baking sheet.
  • Bake for 30 minutes.
  • Take them out to grease the surface with beaten egg and put back for couple of minutes until they are golden brown.
  • Serve with clear chicken or beef soup, on the zakuska table or presented alone as a first course.