Merlot California


Beef Piroshki

Beef Piroshki


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


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.

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