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The Best Beef Piroshki Recipe
Published: 04/05/2025
There’s something about a golden, flaky, homemade pastry that turns even a casual gathering into a celebration—and these beef piroshki are no exception. Packed with savory ground beef, fresh herbs, and chopped egg, all wrapped in a tender, buttery dough, each bite delivers old-world comfort with a satisfyingly modern twist. Whether you're hosting a dinner party or prepping for a weekend picnic, these hand-held delights are made to impress.
What makes them especially wonderful is their versatility: serve them warm out of the oven as a hearty appetizer, or make a batch ahead of time for a quick bite on the go. However you serve them, don't be surprised when they vanish faster than you can say “pass the sour cream.”
What are Piroshki?
Piroshki (pronounced peer-oh-shkee) are beloved Eastern European pastries that hail primarily from Russia and Ukraine. The word "piroshki" is the plural form of pirozhok, which loosely translates to "small pie"—and that’s exactly what they are. These hand-held pockets can be filled with anything from meat and potatoes to mushrooms, cabbage, or sweet fruit fillings.
Traditionally baked or fried, piroshki have long been a staple in Slavic households, often served at holidays, family gatherings, or as comforting street food. Their soft, pillowy dough and rich fillings make them endlessly customizable and completely irresistible.
How to Make Beef Piroshkis
Ingredients
Makes approximately 80 piroshki
For the dough:
- 1 lb. unsalted butter, softened
- ¼ cup sugar
- 1 tsp. kosher salt
- 1½ lbs. sour cream
- 3¼ cup self-rising flour*
- 3¼ cup all-purpose flour
For the filling:
- 1 Tbsp. olive oil
- 2½ lbs. (75% lean) ground beef
- 1 large onion, minced
- 3 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- ¼ cup parsley, minced and firmly packed
- 5 eggs hard-boiled, rough chopped
To finish:
- 2 eggs mixed with ⅛ cup water, for egg wash
- Maldon sea salt, optional
- Sour cream, for serving
Directions
For the dough:
- In a large bowl, cream together butter, sugar and salt.
- Add sour cream and blend together thoroughly.
- In a separate bowl, add the flours and stir to combine.
- Add flour to butter mixture and knead until dough is formed.
- Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
*You can make your own self-rising flour by adding 1½ teaspoons baking powder and ½ teaspoon salt with 1 cup all-purpose flour.
For the filling:
- In a large skillet, heat oil over medium heat.
- Add ground beef and cook until browned.
- Remove beef and drain, reserving fat.
- Return pan to heat and add reserved fat, onions, garlic and salt; sweat for 2 to 3 minutes.
- Once translucent, return ground beef to the pan and add parsley.
- Salt and pepper to taste.
- Remove from heat and allow to cool.
- Add chopped eggs.
To finish:
- Preheat oven to 350⁰F.
- Roll out dough to a thickness of ⅛-inch.
- Cut out rounds with a 3½-inch round cutter.
- Spoon 1 tablespoon of filling onto each round.
- Fold piroshki in half and place seam-side down on a sheet pan lined with parchment paper.
- Brush with egg wash and sprinkle with sea salt.
- Bake for 10 to 12 minutes or until piroshki are golden brown; rotating the pan halfway through.
Serve with sour cream on the side for dipping.
Pairing Piroshkis with Wine
To bring out the savory richness of these beef piroshki, we’re pouring a glass of Murphy-Goode Pinot Noir. This wine’s bright cherry and raspberry notes offer a vibrant contrast to the hearty beef filling, while its smooth, earthy undertones echo the warmth of the garlic, onion, and herbs. The acidity cuts through the richness of the pastry dough, making every bite feel balanced and satisfying.
Serve the Pinot slightly chilled, gather some friends, and enjoy a cross-cultural combo that feels both rustic and refined. Trust us—this pairing is the real deal.
