1/2 Photos of Piroshki (A Savoury, Filled Pastry)
1 hr 20 mins
Make these for your next party as an appetizer. Piroshki are a very popular pastry here in Greece, probably brought over with the return of the Greeks from 'Pontos', now a part of Russia. Here, they are traditionally fried, but I find them much too rich (although very good) that way. This version is baked, and does not suffer any (just less calories) for it. I have given 3 different filling recipes. One for meat, one potato, and one mushroom. They are all great and each recipe will yield enough filling for 20-22 pastries. The prep time approximate - the pastry does need two hours to 'rest'.
My Private Note
Units: US | Metric
- 3/4 cup unsalted butter, chilled
- 2 cups flour
- 1/4 teaspoon salt
- 4 -6 tablespoons ice water
- 1 egg yolk (for egg wash for pastry)
- 2 tablespoons butter
- 1 large onion, chopped
- 3/4 lb ground beef
- 2 hard-boiled eggs, minced
- 3 tablespoons minced fresh dill (or 1 1/2 tsp dried dill weed)
- salt and pepper
- 1 egg
- 2 tablespoons water
Potato and Cheese Filling
- 2 medium onions, minced
- 3 tablespoons butter
- 1 lb potato
- 1 cup grated graviera cheese (you can sub gouda or cheddar)
- 1 egg
- salt and pepper
- 1For pastry: Cut butter into pieces.
- 2Combine flour, butter, and salt using a knife or pastry blender.
- 3Sprinkle with 4 tablespoons ice water.
- 4Form into ball as you would pie dough.
- 5May need to add remaining 2 tablespoons water.
- 6Wrap in plastic wrap and refrigerate for 1 hour.
- 7Place pastry dough on floured board; roll out into rectangle.
- 8Fold over into thirds.
- 9Roll out again into rectangle.
- 10Continue rolling and folding five times.
- 11Rewrap in plastic; return to refrigerator for 1 hour.
- 12Preheat oven to 400°F.
- 13Grease baking sheet.
- 14Roll dough out to 1/8-inch thickness.
- 15Cut dough using 3 ½-inch round cutter.
- 16Place about 1 tablespoon of filling on each pastry circle.
- 17Fold dough over making half moons; press together edges together using ice water to seal.
- 18Place pies on baking sheet.
- 19Whisk together egg yolk and 2 tblsps water; brush pies with egg wash.
- 20Bake about 30-40 minutes or until golden brown.
- 21For Meat Filling: sauté onion in 2 tablespoons butter until soft.
- 22Add ground beef and sear until light gravy forms.
- 23Let cool.
- 24Mix in egg, dill, salt and pepper.
- 25For Potato Filling: Fry the onions in the butter until soft and golden-brown.
- 26Boil the potatoes in their jackets, then peel and mash them.
- 27Let cool slightly.
- 28Season with plenty of salt and pepper and mix in the onions and egg.
- 29For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent.
- 30Add the lemon juice, salt, pepper, and nutmeg.
- 31Continue to cook, stirring until nearly all the moisture is evaporated.
- 32Cool mixture slightly and mix in cream cheese or mashed potato.
- 33I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling.
- 34Note: these pastries are very good made with phyllo pastry, too.
Browse Our Top Mushroom Recipes
Nutritional Facts for Piroshki (A Savoury, Filled Pastry)
Serving Size: 1 (2906 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 281.6
- Calories from Fat 176
- Total Fat 19.6 g
- Saturated Fat 11.1 g
- Cholesterol 108.3 mg
- Sodium 181.6 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 1.4 g
- Sugars 1.9 g
- Protein 9.2 g