Cheesy Egg and Cheese Piroshki (Printable View)

Soft golden pastries with eggs and two cheeses, ready in under an hour.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup warm milk
03 - 1 packet (2 1/4 tsp) active dry yeast
04 - 2 tbsp sugar
05 - 1/2 tsp salt
06 - 2 tbsp unsalted butter, melted
07 - 1 large egg

→ Filling

08 - 4 large hard-boiled eggs, peeled and chopped
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1 cup crumbled feta cheese
11 - 1/4 cup chopped fresh dill
12 - 1/4 cup chopped green onions
13 - 1/4 tsp ground black pepper
14 - 1/4 tsp salt

→ For Brushing

15 - 1 large egg, beaten

# How-To Steps:

01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast over the top and let stand for 5–10 minutes until foamy.
02 - Combine flour and salt in a large bowl. Add melted butter, 1 egg, and the yeast mixture. Mix until a dough forms.
03 - Knead the dough on a lightly floured surface for 7–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
04 - Combine chopped hard-boiled eggs, mozzarella, feta, dill, green onions, black pepper, and salt in a medium bowl. Mix until evenly combined.
05 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 12 equal balls. Roll each ball into a 4-inch circle.
07 - Place 2 tablespoons of filling in the center of each dough circle. Fold dough over filling to form a half-moon shape. Pinch edges tightly to seal.
08 - Place piroshki seam side down on the prepared baking sheet. Brush each with beaten egg. Bake for 20–25 minutes until golden brown.

# Expert Advice:

01 -
  • The combination of feta and mozzarella creates the perfect creamy, tangy filling
  • These freeze beautifully so you can always have homemade snacks ready
  • The dough comes together faster than you would expect for something this impressive
02 -
  • Make sure to seal the edges really well or the cheese will escape while baking
  • Let the dough rise fully the first time or the piroshki will be dense and heavy
  • You can freeze the unbaked piroshki on a tray, then transfer to a bag for later
03 -
  • Brush the dough with egg right before baking for the deepest golden color
  • If the egg wash starts browning too quickly, tent loosely with foil

Go Back