Russian Piroshki (Meat Hand Pies)

4.96 from 22 votes

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Sharing my mom’s secret to the softest and fluffiest piroshki (Russian hand pies) with simple beef and rice filling, but you can fill yours with whatever your heart desires.

Also try my equally amazing baked pirozhki here!

I'm sharing my mom's secret to the softest and fluffiest piroshki (Russian hand pies) with simple beef and rice filling, but you can fill yours with whatever your heart desires.


 

It’s official!! Dates are set. Tickets are purchased! We’re going to Mongolia next month!! And by we, I mean Grant and I. Unfortunately, it’s a busy season for my husband at the ranch and he won’t be able to join us this time.

But I can’t wait to be in my childhood home and be spoiled with mom’s cooking! I miss her cooking so much. If you’ve been around for a little bit, you’ve probably seen a few of her recipes already. But here’s another one.

These Russian piroshki (or pirojki, or pirozhiki, however you wanna spell it) are stuffed with simple meat and rice mixture and fried till golden brown perfection! This’s my favorite comfort food straight from my childhood.

It all starts with yeast leavened dough, which is so dreamy soft and fluffy. It’s truly the best part! I’ll share my mom’s secret for that super soft dough in a minute. But first, let me share a word about my trusted Red Start Platinum yeast. As you know, this’s my second recipe in partnership with Red Star Yeast, but it’s definitely not the only recipe I use it in.

I’m seriously a huge fan of their products, mostly because they consistently deliver amazing results.

How to make meat pie from scratch...

Ok, now the secret to the softest piroshki dough is vegetable oil! That’s it. Stirring in some vegetable (or canola) oil right into the dough yields the softest and most tender dough you’ll ever bite into.

Now, you can fill the dough with whatever filling your heart desires, mashed potatoes, cabbage and meat, all meat, or in this case, meat and rice. Anything works here!

Another quick tip.

You don’t need a thermometer to fry these savory hand pies. Simply drop the end of a wooden spoon into heated oil, and if it’s bubbling up around the wood, that means the oil is ready for frying! Drop those pretty little nuggets into the oil and watch them turn beautiful golden brown. Since we’re using pre-cooked filling, it won’t take long.

Step by step photo direction for Russian piroshki with meat and rice...

By the way, these meat hand pies are perfect portable meal for picnics, potlucks and all the summer activities! Hope you’ll give it a try.

Perfect for picnics, potlucks and any summer activities, these Russian piroshki (meat hand pies) are made of tender and soft dough, filled with simple meat and rice mixture and fried till crisp golden perfection!

As always, thanks for reading!

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4.96 from 22 votes

Russian Piroshki (Meat Hand Pies)

I’m sharing my mom’s secret to the softest and fluffiest piroshki (Russian hand pies) with simple beef and rice filling, but you can fill yours with whatever your heart desires.
Prep: 30 minutes
Cook: 15 minutes
30 minutes
Total: 1 hour 15 minutes
Servings: 12 hand pies

Ingredients

For dough:

  • 4 cups (500g) all-purpose flour
  • 1 packet Red Star Platinum Superior Baking Yeast about 1 ½ teaspoons
  • ½ teaspoon salt
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (240ml) warm water more if needed

For meat filling:

  • 1 tablespoon olive oil
  • 1 lb (450g) lean ground beef
  • 2-3 garlic cloves pressed
  • 1 teaspoon salt
  • 1 cup cooked rice
  • Oil for frying

Instructions 

  • To make the dough, in a large mixing bowl, combine flour, yeast and salt.
  • Add vegetable oil and water and mix until smooth. (If dough is too dry, add more water a little bit at a time until dough smooth and soft. Also, if the dough is too wet, add a little bit more flour.)
  • Coat the dough with a little bit of vegetable oil and place it back in the bowl. Cover with damp kitchen towel and place it in a warm place to rise, for about 30-60 minutes. (I put it in a microwave with a glass of hot water. Don’t turn on the microwave.)
  • Meanwhile, prepare the filling. Heat olive oil in a large skillet or dutch oven over medium high heat.
  • Add the meat, garlic and salt. Cook the meat, breaking it apart with a wooden spoon, until cooked through. Transfer into a large bowl and mix it with rice.
  • Once the dough is doubled in size, take it out onto a lightly floured surface and knead into a smooth ball, 1-2 minutes. Lightly flatten the dough ball into a disk, and divide into 12 equal parts as you slice a pizza. Roll each piece into a smooth ball.
  • To make the hand pies, take a piece of dough and flatten it with your hands. Put the filling in the center and fold the dough in half. Pinch the edges of the dough to seal, creating a half moon. Then gently flatten it between your palms, making sure the sealed crimps are on flat side. (If it’s not clear, check out the photos above.)
  • Once all the hand pies are formed, heat 1-inch oil in a large skillet, or dutch oven. (Tip: You don’t need a thermometer to fry these savory hand pies. Simply drop the end of a wooden spoon into heated oil, and if it’s bubbling up around the wood, that means the oil is ready for frying!)
  • To cook the hand pies, drop 4 hand pies in the hot oil and cook until golden brown, 3-4 minutes. Flip and cook until it’s nice and golden. Remove into a bowl, lined with paper towel to absorb excess oil. Continue with the remaining batch.
  • Serve piroshki warm or at room temperature.

Nutrition

Servings: 1 hand pie
Calories: 331kcal
Carbohydrates: 36g
Protein: 12g
Fat: 15g
Sugar: 1g
Sodium: 318mg
Course: Main Course
Cuisine: russian

Special thanks to Red Star Yeast for sponsoring this post. Follow them on Instagram, Facebook, Pinterest, Twitter, Google Plus for more baking inspiration.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

4.96 from 22 votes (5 ratings without comment)

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101 Comments

  1. So I’ve made this recipe multiple times but never had the dough on the insed be raw after cooking it. Is there a way I can fix it?

    1. Hi, Paige. If they turn out raw inside, make sure to turn the heat down. If the oil is too hot, they brown too much on the outside and don’t fully cook inside. Turning the heat down will fix that problem.

  2. Just made the dough and plan to fill with meat from which I made the broth for borscht; I will add a little cooked rice and fill the piroshki with that mixture. Plan also to bake them rather than fry them, brushing with a little egg to make them golden.

    1. Hi, Harry. Thank you for trying my recipe and sharing your changes! Hope you enjoyed the pirokjki. Also, I wanted to mention that I like to make the dough a little differently for baked pirojki, in case you wanted to give it a try too.

  3. Can cheese be used in the meat filing? I’m anxious to try this recipe and wonder if any kind of sauce is spooned over the fried pirozhki or if they are served as is?

    1. Hi, Robin. Yes, you can add cheese in the filling. Typically, pirojki are served as is with no sauce.

  4. Hello, Thanks for the recipe. I’ve been looking for better dough recipes for piroshki, can’t wait to try this one. Can I just use regular yeast or only the one you’ve suggested? Also, is it possible to make this recipe in a bread machine maker, using the dough setting? Lastly, have you tried an air fryer to make these puroshkis? I wonder if it’s possible to get similar results… thanks again

    1. Hi, Michelle. Yes, you can absolutely use regular yeast. You’ll need to mix it with 1/4 cup of warm water first, let it stand for 5-10 minutes to proof before making the dough. I haven’t tried air-frying, but I know it won’t yield the same texture as deep-frying. You may check out my baked pirojki recipe for baking them instead of frying.

  5. 5 stars
    My mothers family was from Russia. My grandfather lived with us when he was older. I remember in the fall and in the winter. My grandfather would make this. We would wait for hours. Until they were done. Best memories. Come in and cold and him having them ready hot. So delicious. I am so happy to try this recipe. Thank you.