Cheesy Egg Piroshki (Print)
Golden handheld pastries stuffed with chopped eggs, mozzarella, feta, and fresh herbs
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 cup warm milk
03 - 1 packet (2 1/4 teaspoons) active dry yeast
04 - 2 tablespoons sugar
05 - 1/2 teaspoon salt
06 - 2 tablespoons 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 teaspoon ground black pepper
14 - 1/4 teaspoon salt
→ For Brushing
15 - 1 large egg, beaten
# How to Make:
01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast over the surface 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 or 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 distributed.
05 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 12 equal portions.
07 - Roll each portion into a 4-inch circle. Place 2 tablespoons of filling in the center. Fold dough over filling to form a half-moon or oval shape. Pinch edges tightly to seal.
08 - Arrange piroshki seam side down on the prepared baking sheet. Brush each with beaten egg. Bake for 20–25 minutes until golden brown.
09 - Serve warm or at room temperature.
# Expert Advice:
01 -
- The dough is impossibly soft and tender, thanks to that perfect milk and butter combination
- Theres something magical about warm pastry and savory cheese filling that makes everything feel right
02 -
- If the edges wont seal, dab them with a little water and try again
- These freeze beautifully before baking, just add 5 minutes to the baking time if baking from frozen
03 -
- Let the dough come to room temperature before rolling if you refrigerated it
- Do not overfill or the filling will burst through during baking