Cheesy Egg & Herb Piroshki – A Comforting Russian-Inspired Snack

Piroshki are soft, pillowy pastries popular in Russian and Eastern European cuisines, often filled with a variety of sweet or savory ingredients. This recipe features a savory egg and cheese filling with a fresh herb twist, wrapped in a tender yeast dough. The combination of mozzarella, farmer’s cheese, and hard-boiled eggs makes for a rich, cheesy filling, while green onions and dill add a burst of freshness. These piroshki can be baked or fried for a comforting treat that’s perfect for brunch, lunch, or as a delicious snack.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Conclusion

These cheesy egg and herb piroshki bring together the classic flavors of Russian comfort food in every bite. With a soft, airy dough and a rich, savory filling, they’re perfect for sharing with family or enjoying as a hearty snack. Whether you choose to fry or bake them, these piroshki are sure to be a hit and will quickly become a family favorite!

Cheesy Egg & Herb Piroshki – A Comforting Russian-Inspired Snack

Soft, golden piroshki filled with a cheesy egg andherb mixture, perfect as a savory snack or light meal.
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Appetizer, Snack
Cuisine Eastern European, Russian-inspired
Calories 250 kcal

Ingredients
  

For the Yeast Dough

  • 1 cup whole milk
  • 2 teaspoons white sugar
  • 1 tablespoon dry active yeast
  • 1 teaspoon sea salt
  • cup butter melted
  • 1 large egg
  • 3 cups all-purpose flour

For the Cheese Filling

  • 6 large eggs hard-boiled and diced
  • 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
  • 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.
Keyword egg and cheese filling

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