When you think of comfort food, what comes to mind? If you’ve never tried Cheesy Egg & Herb Piroshki, you’re missing out on a delicious, satisfying snack with roots in Russian culinary tradition. These golden pastries feature a soft yeast dough encasing a rich, cheesy filling packed with eggs, fresh herbs, and a hint of garlic. Whether fried to crispy perfection or baked for a lighter touch, these piroshki are a versatile treat perfect for any occasion.
Let’s dive into this beloved recipe, explore what makes it so irresistible, and walk through every step to create it in your kitchen.
Why You’ll Love Cheesy Egg & Herb Piroshki
- Ultimate Comfort Food: The combination of fluffy dough and creamy filling makes these piroshki a deeply satisfying snack.
- Versatile Cooking Methods: Whether you fry or bake them, they turn out golden and delicious.
- Simple Ingredients, Big Flavor: Pantry staples and fresh herbs come together to create something extraordinary.
- Perfect for Any Occasion: Serve them as a snack, appetizer, or side dish for gatherings, holidays, or weeknight dinners.
Ingredients for Cheesy Egg & Herb Piroshki
For the Yeast Dough
| Ingredient | Amount |
|---|---|
| Whole milk | 1 cup |
| White sugar | 2 teaspoons |
| Dry active yeast | 1 tablespoon |
| Sea salt | 1 teaspoon |
| Butter (melted) | ⅓ cup |
| Large egg | 1 |
| All-purpose flour | 3 cups |
For the Cheese Filling
| Ingredient | Amount |
|---|---|
| Hard-boiled eggs (diced) | 6 large |
| Mayonnaise | ⅓ cup |
| Mozzarella cheese (grated) | 1 cup |
| Green onions (diced) | 3 (green parts only) |
| Fresh parsley (chopped) | 2 tablespoons |
| Fresh dill (chopped) | ¼ cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Sea salt | 2 teaspoons |
| Ground black pepper | To taste |
| Farmer’s cheese (tvorog) | 2½ cups |
| Large egg | 1 |
For Frying/Baking
| Ingredient | Amount |
|---|---|
| Canola oil (for frying) | 3–5 cups |
| Large egg (for brushing if baking) | 1 |
Step-by-Step Instructions
1. Prepare the Yeast Dough
- Activate the Yeast: Warm the milk in a small saucepan to about 100°F (38°C). Stir in the sugar and dry active yeast. Let it rest for 5 minutes until frothy.
- Mix Wet Ingredients: In a large mixing bowl, combine the yeast mixture with melted butter, egg, and sea salt.
- Incorporate Flour: Gradually add the flour, stirring until a soft dough forms. Knead for 5–7 minutes until the dough is smooth and elastic.
- Let It Rise: Cover the bowl with a clean towel and let the dough rise in a warm place for 1–1.5 hours, or until it doubles in size.
2. Prepare the Cheese Filling
- Combine Ingredients: In a medium bowl, mix the diced hard-boiled eggs, mayonnaise, grated mozzarella, green onions, parsley, dill, garlic powder, onion powder, sea salt, and black pepper.
- Add Farmer’s Cheese: Gently fold in the farmer’s cheese and one beaten egg until well combined. Set the filling aside.
3. Shape the Piroshki
- Divide the Dough: Once the dough has risen, punch it down and divide it into 12–15 equal portions.
- Shape Discs: Roll each portion into a ball, then flatten into a 4–5-inch disc.
- Add Filling: Place a generous spoonful of the cheese mixture in the center of each disc.
- Seal: Fold the dough over the filling and pinch the edges tightly to seal. Ensure there are no gaps to prevent leakage during cooking.
4. Fry or Bake the Piroshki
- For Frying:
- Heat canola oil in a deep pan or fryer to 350°F (175°C).
- Place a few piroshki in the oil seam-side down. Fry for 2–3 minutes per side, or until golden brown.
- Transfer to a plate lined with paper towels to absorb excess oil.
- For Baking:
5. Serve and Enjoy
- Let the piroshki cool slightly before serving. They’re delicious on their own or paired with sour cream for dipping.
Tips for Perfect Piroshki
- Seal Thoroughly: Ensure the edges are tightly sealed to prevent filling from leaking.
- Monitor Oil Temperature: Keep the oil at a consistent 350°F (175°C) for even frying.
- Customize the Filling: Swap in feta, cheddar, or ricotta cheese for a different flavor profile.
- Make Ahead: Prepare the dough and filling a day in advance. Store in the fridge and assemble before cooking.
Nutritional Information
| Nutrient | Per Serving (1 Piroshki) |
|---|---|
| Calories | ~240 |
| Protein | ~10g |
| Carbohydrates | ~28g |
| Fat | ~10g |
| Sodium | ~300mg |
Note: Nutritional values may vary based on portion size and specific ingredients used.
Serving Suggestions
- As a Snack: Serve these piroshki warm for a hearty snack.
- With Soup: Pair with a bowl of borscht or creamy tomato soup for a comforting meal.
- For Parties: Arrange on a platter with dipping sauces like sour cream, tzatziki, or garlic aioli.
FAQs About Cheesy Egg & Herb Piroshki
1. Can I freeze piroshki?
Yes! Assemble the piroshki, then freeze them uncooked. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
2. What if I don’t have farmer’s cheese?
Substitute with ricotta or cottage cheese. Drain any excess liquid for the best texture.
3. Can I make this recipe vegetarian?
Absolutely! Simply omit the eggs from the filling and replace with additional cheese or sautéed vegetables like mushrooms or spinach.
4. How do I store leftovers?
Refrigerate cooked piroshki in an airtight container for up to 3 days. Reheat in the oven to maintain their texture.
5. Can I use whole wheat flour for the dough?
Yes, but the texture will be denser. A 50:50 mix of whole wheat and all-purpose flour is a good compromise.
6. What’s the origin of piroshki?
Piroshki are a traditional Eastern European pastry, popular in Russia and neighboring countries. They can be filled with sweet or savory ingredients.
Why You Should Make Cheesy Egg & Herb Piroshki Today
Cheesy Egg & Herb Piroshki combine everything you love about comfort food—soft, fluffy dough; creamy, flavorful filling; and a golden, satisfying exterior. Whether you fry or bake them, these piroshki are guaranteed to impress your family and friends.
So, gather your ingredients, roll up your sleeves, and treat yourself to this delightful Russian-inspired snack. Once you take your first bite, you’ll know why this recipe has stood the test of time!
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Cheesy Egg & Herb Piroshki – A Comforting Russian-Inspired Snack
- Total Time: 1 hour 50 minutes
- Yield: 12–15 piroshki 1x
Description
Cheesy Egg & Herb Piroshki are a classic Russian-inspired treat, perfect for any occasion. These golden pastries feature soft, fluffy yeast dough filled with a creamy, cheesy mixture of eggs, herbs, and farmer’s cheese. They can be fried for a crispy finish or baked for a lighter touch, making them versatile and absolutely delicious. Serve them as a snack, appetizer, or side dish—your family and friends will be asking for more!
Ingredients
For the Yeast Dough
- 1 cup whole milk
- 2 teaspoons white sugar
- 1 tablespoon dry active yeast
- 1 teaspoon sea salt
- ⅓ cup butter (melted)
- 1 large egg
- 3 cups all-purpose flour
For the Cheese Filling
- 6 large eggs (hard-boiled and diced)
- ⅓ cup mayonnaise
- 1 cup grated mozzarella cheese
- 3 green onions (diced (green parts only))
- 2 tablespoons fresh chopped parsley
- ¼ cup fresh chopped dill
- 1 teaspoon dried garlic powder
- 1 teaspoon dried onion powder
- 2 teaspoons sea salt
- Ground black pepper (to taste)
- 1 large egg
- 2½ cups farmer’s cheese (tvorog)
For Frying/Baking
- 3 to 5 cups canola oil (for frying)
- 1 large egg (beaten (for brushing if baking))
Instructions
Prepare the Yeast Dough:
- In a small saucepan, warm the milk until it’s lukewarm (about 100°F/38°C).
- Mix in the sugar and active dry yeast, then allow the mixture to rest for approximately 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the yeast mixture, melted butter, egg, and sea salt.
- Slowly incorporate the flour, stirring until a soft dough begins to come together. Knead the dough for roughly 5 to 7 minutes until it is smooth and elastic.
- Cover the bowl with a clean towel and let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
Prepare the Cheese Filling:
- In a medium bowl, combine the diced hard-boiled eggs, mayonnaise, grated mozzarella, green onions, parsley, dill, garlic powder, onion powder, and sea salt.
- Add black pepper to taste.
- Mix in the farmer’s cheese and one egg until everything is well combined. Set aside.
Shape the Piroshki:
- Once the dough has risen, punch it down and divide it into 12-15 equal portions.
- Shape each portion into a ball, then gently press each ball to form a round disc about 4 to 5 inches in diameter.
- Place a generous spoonful of the cheese filling in the center of each dough round.
- Encase the filling by folding the dough over it, and pinch the edges firmly to ensure a tight seal.
- Make sure there are no gaps so the filling doesn’t leak out during frying or baking.
Fry or Bake the Piroshki:
- Heat 3-5 cups of canola oil in a deep pan or fryer to 350°F (175°C). Carefully place a few piroshki into the oil, seam side down.
- Cook each side for 2 to 3 minutes until they achieve a golden-brown color.
- Then, place them on a plate lined with paper towels to absorb excess oil.
- Preheat the oven to 375°F (190°C). Place the filled piroshki on a parchment-lined baking sheet. Apply a layer of beaten egg to the tops for a shiny, golden appearance. Bake for 20 to 25 minutes, or until they are beautifully golden brown.
Serve and Enjoy:
- Allow the piroshki to cool slightly before serving.
- These are delicious served warm and can be enjoyed on their own or with a side of sour cream for dipping.
Notes
- Dough Tips: Use warm milk to activate the yeast—too hot will kill it, and too cold won’t activate it properly.
- Filling Consistency: Ensure the filling is well-mixed and not too watery to prevent leaks during cooking.
- Sealing: Pinch the dough edges tightly to avoid filling spilling out.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Russian-inspired