Cheesy Egg and Cheese Piroshki (Printable)
Soft golden pastries filled with eggs and cheese, perfect for snacking or light meals.
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 cup warm milk
03 - 1 packet (2 1/4 teaspoons) active dry yeast
04 - 2 tablespoons sugar
05 - 1/2 teaspoon salt
06 - 2 tablespoons 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 teaspoon ground black pepper
14 - 1/4 teaspoon 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 surface and let stand 5 to 10 minutes until foamy.
02 - Combine flour and salt in a large bowl. Add melted butter, 1 egg, and the yeast mixture. Mix until dough forms.
03 - Knead dough on a lightly floured surface for 7 to 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 distributed.
05 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
06 - Punch down risen dough and divide into 12 equal balls. Roll each ball into a 4-inch circle.
07 - Place 2 tablespoons filling in the center of each circle. Fold dough over filling to form a half-moon shape. Pinch edges tightly to seal.
08 - Place piroshki seam side down on prepared baking sheet. Brush each with beaten egg. Bake for 20 to 25 minutes until golden brown.
# Expert Suggestions:
01 -
- The combination of hard-boiled eggs and two cheeses creates a filling that's incredibly satisfying without being heavy
- The dough comes together beautifully and is forgiving enough for beginners yet impressive enough for guests
02 -
- If your kitchen is cold, the dough might take longer to rise. Find the warmest spot, maybe near a preheating oven or in a sunny window
- Sealing the edges thoroughly prevents filling from escaping during baking. Use a little water on your fingers if the dough feels dry
03 -
- Room temperature ingredients mix more easily, so set out your butter and eggs before starting
- The dough should feel slightly tacky but not sticky. If it's too sticky, add flour 1 tablespoon at a time