Cheesy Egg and Cheese Piroshki (Printable)
Soft golden pastries filled with hard-boiled eggs, mozzarella, and feta cheese.
# 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
# Directions:
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 it into 12 equal balls.
07 - Roll each ball into a 4-inch circle. Place 2 tablespoons of filling in the center. 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 Advice:
01 -
- The dough is impossibly soft and pillowy, like eating a cloud that happens to be stuffed with cheese
- These freeze beautifully and reheat in the oven, making them perfect for busy weeks or unexpected guests
02 -
- The pinching technique matters more than you think, I learned this the hard way when my first batch erupted cheese all over the baking sheet
- Let them cool for at least 5 minutes before biting into them, the filling stays lava-hot longer than you expect
03 -
- Keep your filling cold while working with the dough, it makes the piroshki easier to shape and seal properly
- If the edges wont stay sealed, dip your finger in water and run it along the dough edge before pinching shut