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Russian Piroshki {Beef & Potato Filled Pockets}

Adapted from AllRecipes

Russian Piroshki ~ Sumptuous Spoonfuls #pocket #sandwich #recipe

Savory Russian pocket sandwiches stuffed with 2 different savory fillings. One is a beef filling seasoned with dill, chopped hard-boiled egg, onion and garlic, the other we made was potato with caramelized onion and garlic. I used a yeast dough and baked them, but you can also fry these little boat-shaped pockets. I tried both ways. Honestly, I liked the flavor of the fried version better, but I would still probably bake them, just because it’s easier and healthier that way.

We made these yummies for my daughter’s International-themed birthday party. I don’t recall how we thought of making Piroshki, but we just couldn’t resist making them.  They just sound so yummy … and such fun to say. And they ARE really yummy. I am thinking I might heat one up for breakfast!

Russian Beef Piroshki ~ Sumptuous Spoonfuls #piroshki #recipe

To save prep time on the party day, I made the filling ahead of time and then did the dough on the afternoon of the party. My daughter and I rolled out the dough and stuffed the pockets. She and her friends chowed down a bunch of them … but we still have so many left. We are having a small party. This recipe would be great for a larger party … or a party with men who eat so much more than teenage girls do!

My daughter made little flags to show which country each dish was from. And big flags to hang around everywhere. And she could name the country for each flag. I found myself asking her which flag went on each dish.

Russian Piroshki {with Beef & Potato fillings}

Prep Time: 45 minutes

Cook Time: 2 hours

Total Time: 2 hours, 45 minutes

Yield: About 25 Piroshki

Serving Size: 1 - 2 Piroshki

Russian Piroshki {with Beef & Potato fillings}


    For the beef filling:
  • 1/2 lb. very lean ground meat (beef, elk, venison)
  • 1 small onion, peeled and chopped fine
  • 2 cloves of garlic, peeled and chopped fine
  • 1/2 teaspoon salt
  • 1 teaspoon dried dill (or fresh ... I just don't have any fresh available right now)
  • 2 hard-boiled eggs, peeled and chopped
  • Fresh-ground pepper, to taste
  • For the potato filling:
  • 2 1/2 medium potatoes, or 3 small
  • 2 Tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill
  • Freshly ground pepper, to taste
  • For the dough:
  • 3 cups bread flour
  • 1 cup white whole wheat flour
  • 3 eggs
  • 1 cup lowfat milk
  • 1 teaspoon salt
  • 3 teaspoons yeast
  • 2 teaspoons sugar
  • 2 Tablespoons olive oil


  1. Put the ingredients for the dough into your bread machine and set it on the dough setting. (If you don't have a bread machine, see AllRecipes for traditional instructions.)
  2. Poke the potatoes with a fork, run them under water & sprinkle them with salt, then microwave for 5 - 10 minutes until they are soft when poked with a fork. Set them aside to cool a bit while you make the beef filling.
  3. Heat a frying pan over medium heat, then cook the ground meat with the onion and garlic until the meat is browned and the onion is soft and translucent. Add the salt, dill and fresh-ground pepper to taste.
  4. Meanwhile, hard-boil the 2 eggs, then peel and chop them. Mix them in with the meat mixture and set it aside to cool to room temperature.
  5. Now, back to the potatoes: scoop out the flesh of the potatoes into a bowl and mash them with a fork. Heat the olive oil over medium heat in a saucepan, then add the onions and sautee until they are tender and brown. Cover them and let them cook for a minute, then stir and cook until they start to lose moisture. Add a splash of water, stir, cover and cook another minute. Uncover and stir until the moisture is gone, then add another splash of water and cover and cook a minute or so. Continue this process until the onions start to get brown and caramelized. Add the garlic and cook and stir another couple minutes. Stir the onions into the mashed potatoes and season with salt, dill, and then add pepper to taste. Set aside and keep at room temperature.
  6. When the dough is done, pull out golf-ball-sized pieces, and, using a rolling pin on a floured surface, roll each piece into a circle roughly 4 inches in diameter.
  7. Dip your fingers into a cup of water and dampen the edges all around, then spoon a Tablespoon or two of filling into the middle of the circle. Fold the dough over the filling and pinch the edges to seal. Set the filled dough seam side down onto a baking sheet lined with a silicon mat or sprayed with cooking spray, leaving a good amount of space between them to allow the little pockets to rise. We filled up three baking trays full of piroshki.
  8. Cover and let rise in a warm place for 20 minutes or so (this part is optional ... the dough will get thicker as it rises, so if you want less dough to filling, don't let them rise before cooking).
  9. Bake the piroshki at 350 F for about 30 minutes or until they are golden brown. (Or you can fry them in hot oil.)


Cook time includes dough rising time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Russian Beef Piroshki ~ Sumptuous Spoonfuls #piroshki #recipe

This recipe was shared at Tasty ThursdayScrumptious SundayMarvelous MondayMix it Up MondayMelt in Your Mouth MondayTuesday’s Table, Try a New Recipe Tuesday, Totally Tasty Tuesday, Wednesday ExtravaganzaAll my Bloggy Friends and Clever Chicks Bloghop.

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17 Responses

  1. Wow, those look amazing. Time consuming, but amazing! Thank you for sharing another fabulous recipe with the Clever Chicks Blog Hop!

    Kathy Shea Mormino
    The Chicken Chick

    April 16, 2013 at 11:35 pm

    • Ann

      They do take a little time to make, but it was fun time for us! My daughter and I both stuffed and shaped them together. I love doing cooking projects with my kids 🙂

      April 17, 2013 at 7:13 am

  2. I’d like a bite, thank you! {Pinned!!} Looks delicious 🙂 Thank you for sharing at our ALL MY BLOGGY FRIENDS party!

    April 17, 2013 at 7:20 am

    • Ann

      Thank you Linda! If you try these, you won’t be sorry! They are so good 🙂

      April 17, 2013 at 10:25 pm

  3. Dina

    When I make it with meat I do not pre-cook the filling. Just mix ground beef or pork , chopped onions, diced or shredded potatoes and any spices you like. And then proceed as recipe says. The filling will cook inside the dough. That’s how my Mom, Grandma and everybody before them made piroshki…

    April 17, 2013 at 9:56 pm

    • Ann

      Dina, thank you so much for your comment! That is so wild that you don’t pre-cook the filling … does the meat get cooked through? Or is it a little red? Usually I am thawing out the meat as I’m cooking, so I’m a little nervous that it wouldn’t cook properly.

      April 17, 2013 at 10:22 pm

      • Dina

        It will get cooked even before the onions! You know, like in a slow cooker, meat gets done faster than some vegetables… I actually was very surprised to see filling to be pre-cooked, when we first came to North America. It will have different texture that when meat browned first.

        April 21, 2013 at 3:20 pm

        • Ann

          Thanks for the info, Dina!

          April 22, 2013 at 7:49 am

  4. Sounds perfect 😉

    April 21, 2013 at 9:38 am

  5. These sound absolutely delicious! Wow! Thanks for linking up with “Try a New Recipe Tuesday!” I hope you will be able to join us again this week. 🙂

    April 22, 2013 at 8:37 pm

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  7. Ani

    Always wanted to try a recipe variant without cabbage and I just might have found it! It looks rather amazing and while the time isn’t “quick” it is definitely doable! (Pity they go so fast though.) When I get the time and energy I will be doing this.

    As a s side note, I have a feeling I know exactly why that food was chosen for the party. (Probably the same reason I started searching! hehe)

    March 13, 2014 at 9:43 am

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