Cheesy Egg and Cheese Piroshki (Printable)
Soft golden pastries filled with rich eggs and cheese blend
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 cup warm milk
03 - 1 packet (2 1/4 tsp) active dry yeast
04 - 2 tbsp sugar
05 - 1/2 tsp salt
06 - 2 tbsp unsalted butter, melted
07 - 1 large egg
→ Filling
08 - 4 large hard-boiled eggs, peeled and chopped
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1 cup crumbled feta cheese
11 - 1/4 cup chopped fresh dill
12 - 1/4 cup chopped green onions
13 - 1/4 tsp ground black pepper
14 - 1/4 tsp salt
→ For Brushing
15 - 1 large egg, beaten
# How to Make It:
01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast over the top and let stand for 5–10 minutes until foamy.
02 - Combine flour and salt in a large bowl. Add melted butter, 1 egg, and the yeast mixture. Mix until a dough forms.
03 - Knead the dough on a lightly floured surface for 7–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
04 - Combine chopped hard-boiled eggs, mozzarella, feta, dill, green onions, black pepper, and salt in a medium bowl. Mix until evenly combined.
05 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 12 equal balls. Roll each ball into a 4-inch circle. Place 2 tablespoons of filling in the center.
07 - Fold the dough over the filling to form a half-moon or oval shape. Pinch the edges tightly to seal.
08 - Place piroshki seam side down on the prepared baking sheet. Brush each with beaten egg. Bake for 20–25 minutes until golden brown. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The golden crust gives way to a warm, cheesy center that feels like a hug in pastry form
- They freeze beautifully so you can always have homemade comfort food ready
02 -
- The pinching step is crucial, any gaps will let your precious cheese filling leak out onto the baking sheet
- Room temperature filling prevents the dough from becoming soggy before it hits the oven
03 -
- Keep your filling ingredients cold while you work to prevent the dough from becoming soft and sticky
- Do not overfill or the seams will burst during baking no matter how tightly you pinch