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Cheesy Egg & Cheese Piroshki

Cheesy Egg & Cheese Piroshki: Warm Comfort in Every Bite

Cheesy Egg & Cheese Piroshki are delightful Eastern European hand pies filled with creamy farmer’s cheese, boiled eggs, and fragrant herbs.
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Prep Time 45 minutes
Cook Time 35 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 piroshki
Course: Snacks
Cuisine: Eastern European
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Whole Milk Try almond milk for a dairy-free option.
  • 2 tablespoons White Sugar Substitute with brown sugar for a hint of molasses.
  • 1 packet Dry Active Yeast Ensure it’s fresh for best results.
  • 1 teaspoon Sea Salt Kosher salt can be a great substitute.
  • 4 tablespoons Butter (melted) Vegan butter works well for a plant-based version.
  • 1 large Egg A flax egg serves as a vegan substitute.
  • 3 cups All-Purpose Flour Consider whole wheat flour for added texture.
For the Filling
  • 4 large Hard-Boiled Eggs Scrambled tofu is a great vegan alternative.
  • 1/2 cup Mayonnaise Greek yogurt is a lighter option.
  • 1 cup Mozzarella Cheese Swap with cheddar or another melting cheese for variety.
  • 1/4 cup Green Onions Diced regular onion can also be used.
  • 1/4 cup Fresh Parsley Basil or cilantro offers a delightful twist.
  • 1 tablespoon Fresh Dill Dried dill can be used in a pinch.
  • 1 teaspoon Dried Garlic Powder
  • 1 teaspoon Dried Onion Powder
  • to taste Ground Black Pepper Season to taste.
  • to taste Sea Salt Season to taste.
  • 1 cup Farmer's Cheese (Tvorog) Ricotta or cottage cheese can replace it.
For Cooking
  • 1 cup Canola Oil Any neutral oil like vegetable oil can be used.
  • 1 large Beaten Egg For brushing if baking.

Equipment

  • Mixing bowl
  • Rolling Pin
  • Deep pan
  • Baking Sheet

Method
 

Dough Preparation
  1. Heat whole milk to about 120-130°F (50-55°C). In a large bowl, combine warm milk with sugar, sprinkle yeast on top, and let it proof for 5 minutes.
  2. Mix in melted butter, egg, and salt before gradually adding flour. Knead for 4-6 minutes until soft and non-sticky.
Dough Proofing
  1. Place the kneaded dough in a lightly greased bowl and cover with a kitchen towel. Let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
Filling Preparation
  1. Boil large eggs in a pot for about 10 minutes, then cool in cold water and dice. Mix chopped eggs with mayonnaise, mozzarella, farmer's cheese, green onions, parsley, dill, and seasonings until well combined.
Piroshki Shaping
  1. Punch dough down and divide into 12-16 pieces. Roll each piece into a 4-inch circle and place a generous spoonful of filling in the center. Pinch edges to seal.
Second Proofing
  1. Arrange shaped piroshki on a floured baking sheet and cover with a towel. Let rest for 30 minutes.
Frying
  1. Heat canola oil in a deep pan to 275-300°F (135-150°C). Fry piroshki seam side down for about 3-4 minutes on each side until golden brown.
Baking
  1. Preheat oven to 350°F (175°C). Brush piroshki with beaten egg and allow to proof for an additional 30-45 minutes. Bake for 28-35 minutes until golden brown.

Nutrition

Serving: 1piroshkiCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Let fried piroshki cool for 10-15 minutes after cooking to settle flavors. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for about 2 months.

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