Piroszhki (little Russian Pastries) Recipe

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Piroszhki (Little Russian Pastries)

Vickie Parks


This recipe is is a savory appetizer (or often served as a light supper). It's popular in Russia and Eastern Europe. They're sort of like dumplings, but filled with beef. Since those are my dad's family's roots, I made some for him and he really enjoyed them. He said he recalled a similar recipe from his childhood that his grandmother and great-aunts used to make from time to time.

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about 42 pastries
30 Min
20 Min



1/2 lb
lean ground beef
1 small
onion, finely chopped
hard-boiled egg, finely chopped
1 Tbsp
fresh dill weed or parsley, chopped (or 1 tsp dried)
1/2 tsp
1/8 tsp
black pepper


3/4 c
butter or margarine
2 c
all-purpose flour
1 tsp
1/2 c
low-fat sour cream


1 large
egg yolk
1 Tbsp
cold water


1For the filling, cook and stir beef with onion in 10-inch skillet until no pink remains in beef; drain. Stir in egg, dill (or parsley), salt and pepper.
2For the pastry, cut butter into flour and salt until dough resembles small peas. Stir in sour cream. Gather pastry into a ball. Divide dough into fourths; cover with damp towel to prevent drying.
3Roll each fourth into a 12-inch circle on a floured surface. Cut pastry into 3-inch circles. Place rounded teaspoonfuls of beef filling on center of each circle. Fold one side of pastry over filling, to form a half-circle. Dot pastry edges with water, and fold the bottom pastry over the top pastry about 1/4" (to keep filling in), and pinch edges to seal. Then fold the two ends in about 1/2 inch.
4Place, seam side down, on ungreased backing sheet. Repeat with remaining pastry. (Pastries can be covered and refrigerated no longer than 24 hours at this point.).
5Heat oven to 400°F.

Mix egg yolk and water, and brush pastries with the egg yolk wash. Bake about 15 to 20 minutes, or until pastries are golden brown.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Eastern European
Dietary Needs: Low Sodium, Low Carb
Hashtag: #russian