Cheesy Egg and Cheese Piroshki (Printer-friendly)

Golden handheld pastries with savory egg and cheese filling

# What you'll 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

# Method:

01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast over the surface and let stand 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 cohesive 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.
04 - Combine chopped hard-boiled eggs, mozzarella, feta, dill, green onions, black pepper, and salt in a medium bowl. Mix until evenly distributed.
05 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 12 equal portions. Roll each into a circle approximately 4 inches in diameter.
07 - Place 2 tablespoons of filling in the center of each dough circle. Fold dough over filling to form a half-moon shape. Pinch edges tightly to seal.
08 - Arrange piroshki seam side down on the prepared baking sheet. Brush each with beaten egg. Bake for 20–25 minutes until golden brown.

# Expert Tips:

01 -
  • The combination of mozzarella and feta creates this incredible stretchy, salty filling that oozes out with every bite
  • These freeze beautifully so you can make a batch and surprise yourself with homemade snacks on busy weekdays
  • The dough comes together faster than you would expect and bakes into something pillowy and perfect
02 -
  • If your dough is not rising, move it to a warmer spot or turn on your oven light and place the bowl inside with the door cracked
  • Sealing the edges really well matters because any gaps will let that precious cheese escape during baking
  • You can freeze the shaped unbaked piroshki on a baking sheet, then transfer to a bag and bake directly from frozen
03 -
  • Warm your mixing bowl with hot water before making the dough to give the yeast a cozy environment
  • Brush the piroshki again with egg halfway through baking for an even more gorgeous golden color
  • Let the filling cool completely before using so it does not make the dough soggy or melt too quickly

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