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Cheesy Egg & Cheese Piroshki

Cheesy Egg & Cheese Piroshki: A Comforting Homemade Delight

Cheesy Egg & Cheese Piroshki are delightful hand pies filled with cheese and eggs, offering a comforting taste of Eastern Europe.
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Prep Time 1 hour
Cook Time 35 minutes
Proofing Time 1 hour 30 minutes
Total Time 3 hours 5 minutes
Servings: 12 piroshki
Course: Snacks
Cuisine: Eastern European
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup Whole Milk Substitute with almond milk for a dairy-free version.
  • 2 tablespoons White Sugar Can substitute with honey.
  • 2 teaspoons Dry Active Yeast Instant yeast can be used directly without proofing.
  • 1 teaspoon Sea Salt Essential for flavor enhancement.
  • 4 tablespoons Butter Melted; margarine may alter flavor.
  • 1 large Large Egg A flax egg can be used for an egg-free option.
  • 4 cups All-Purpose Flour A gluten-free blend may work, though results vary.
Filling
  • 2 large Hard-Boiled Eggs (Diced) Freshly boiled and diced.
  • 1/2 cup Mayonnaise Swap for Greek yogurt for a tangy twist.
  • 1 cup Grated Mozzarella Cheese Can substitute with cheddar.
  • 1/4 cup Green Onions (Diced) Can substitute with red onion for a stronger taste.
  • 2 tablespoons Fresh Parsley Can use dried herbs if fresh isn't available.
  • 1 tablespoon Fresh Dill Can use dried herbs if fresh isn't available.
  • 1 teaspoon Dried Garlic Powder Fresh garlic can substitute.
  • 1 teaspoon Onion Powder Fresh onion can substitute.
  • 1 cup Farmer's Cheese Can replace with ricotta.
Cooking
  • 1 cup Canola Oil Used for frying, vegetable oil can work too.
  • 1 beaten Beaten Egg For glazing the piroshki.

Equipment

  • Mixing bowl
  • Floured Surface
  • baking tray
  • Deep pot
  • Wire Rack

Method
 

Dough Preparation
  1. Gently heat whole milk to 120°F - 130°F, mix in white sugar and dry active yeast, and let proof for 5 minutes.
  2. Stir in melted butter, sea salt, and a large egg once yeast is foamy. Gradually add all-purpose flour until a soft dough forms.
  3. Knead dough on floured surface for 4-6 minutes until smooth and elastic. Let proof in greased bowl for 1-1.5 hours.
Filling Preparation
  1. Boil and cool hard-boiled eggs, then dice them. Mix with mayonnaise, mozzarella, green onions, parsley, dill, garlic powder, onion powder, and farmer's cheese.
Shaping and Final Proofing
  1. Divide risen dough into 12-16 pieces, roll into rounds, fill with mixture, and seal edges tightly.
  2. Place on lined baking tray, cover with towel, and let proof for another 30 minutes.
Cooking
  1. For frying, heat canola oil and fry piroshki until golden brown (3-4 minutes). For baking, preheat oven to 350°F, brush with beaten egg, and bake for 28-35 minutes.
Cooling and Serving
  1. Allow piroshki to cool for 10-15 minutes on wire rack before serving with sour cream or favorite dipping sauce.

Nutrition

Serving: 1piroshkiCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 8mg

Notes

Ensure a warm spot for dough proofing, and seal edges well to prevent filling leaks. Freeze piroshki for longer storage, baking or frying from frozen is possible.

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