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
Scale
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