Joined Jan 31, 2016
@Cerise was asking about the recipe of “pirozhki”. Here you go)

Actually, “pirozhki” don’t have a staple recipe. The word itself is plural from “pirozhok”. It is a bun with some filling. “Pirozhok” can be of any size, made of almost any kind of pastry, and with any filling you can come up with. Traditional fillings are mashed potatoes, stewed cabbage, cherry, and cottage cheese. This recipe is my mom’s favorite.

For pastry:

Water with an egg – 150ml

Wheat flour – 350 g

Sugar – 30 ml

Butter – 75 g

Dehydrated milk – 2 tbsp

Salt – 1 teaspoon

Yeast – 1.25 teaspoon

(On the photo sugar, dehydrated milk, and salt are in one dish)

I have a breadmaker, so I don’t have to knead pastry myself. But there’s nothing special in it. Only when the pastry is ready you need to cover it and leave for an hour. It should become twice the size it was.

Then you need to knead it one more time and to the following:

Cut the pastry in five pieces.

Round them.

Oil the baking tray.

Take one piece of pastry. Roll it out in a square shape.

Cut it the way it’s shown on the photo.

Put the fitting in the middle. In my case, it’s cherry confiture.

Fold it the following way.

The pirozhok should look like this.

Put it on the baking tray. Repeat this with all the rest.

Take an egg, whip it a bit, then smear the pirozhki with it. Cover them and leave for ten minutes. After that put the baking tray in an oven (it should be 190°C).

In 20 minutes pirozhki are ready. Take them from the oven and wait until the pirozhki are of body temperature. Then cut them. Bon appetit!

P.S. I'm not a native speaker, so write to me, if something is not clear. I'll try to explain)


Joined Jul 5, 2013
Hi, Valery. Very nice. Thank you for taking the time to share your recipe.

I have tried and liked the meat filled and potato filled. I'm sure I would like the mushroom filled as well. Some are shaped like a fat eggroll and some like a calzone. I think the dough is a major key. In my research, the crispy or flakey dough is far from what I liked/experienced. Have not tried a sweet version. Lots of food for thought. Thank you.
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