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Beef Pirozhki
Beef Pirozhki
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
155 minutes
"Chef John's savory pirozhki filled with aromatic beef and onions, customizable with any filling you crave."
Ingredients:
  • 1 cup warm milk (110 degrees F)
  • 1 (.25 ounce) package active dry yeast
  • 2 teaspoons white sugar
  • 1 teaspoon kosher salt
  • 1 large egg, beaten
  • 2 tablespoons melted butter
  • 3 cups all-purpose flour, or as needed
  • 0.5 teaspoon oil, or as needed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, finely diced
  • 2 pounds ground beef
  • 2 teaspoons kosher salt, or more to taste
  • 0.5 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 teaspoons dried dill weed
  • 0.33333334326744 cup chicken broth
  • 0.25 cup shredded sharp Cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • vegetable oil for frying
Instructions:
  • In the bowl of a stand mixer fitted with a dough hook, mix 1 scant cup of warm milk and yeast until foamy, about 10 minutes. Add sugar, salt, egg, butter, and most of the flour, reserving a little in case the dough needs more moisture.
  • In the mixer, knead the dough until soft and supple. Transfer the dough onto your work surface. Grease the bowl with a few drops of oil, return the dough to the bowl, cover, and let it rise in a warm spot until doubled in volume, for approximately 1 hour.
  • While you wait, warm up a mix of olive oil and butter in a pot on medium-high heat. Toss in onion, ground beef, and garlic. Season with kosher salt and black pepper. Sauté the beef, breaking it up with a wooden spoon, until it loses its pink color, which should take about 5 to 7 minutes. Keep stirring occasionally until evenly browned, about 2 minutes. Remove from heat.
  • Blend in the fragrant dill with the flavorful beef. Pour in chicken broth and mix well to capture all the delicious bits from the pan. Allow the mixture to cool for 10 minutes, then gently fold in the rich Cheddar and Parmesan cheeses. Let the divine filling cool thoroughly.
  • On a clean work surface, gently press out any air bubbles from the dough. Take a small piece of dough and shape it into a ball, then flatten into a disc. Lightly dust with flour and roll into a 1/8-inch thick circle, measuring 5 to 6 inches in diameter. Moisten the edges of the circle by lightly running a damp finger along them.
  • Place the dough circle in your hand and fill it with a generous amount of the savory beef filling. Seal the edges by gently pinching them together. Place the pirozhki on the table with the seam side up and remove any excess dough; too much dough will affect the frying process. Moisten the center of the seam with water, then fold the two ends inward and flip the pirozhki over, pressing down lightly to secure the shape.
  • Shape the remaining pirozhki and allow them to rest until the dough has risen slightly, which should take about 15 to 20 minutes.
  • Preheat oil in a deep-fryer or large saucepan to 375°F (190°C). Fry pirozhki in batches with the seam-side down until golden brown, approximately 90 seconds per side. Drain on paper towels and let cool briefly before serving.

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