Stuffed Buns
Pirozhki, meaning “little pies,” are cherished Russian pastries that can be baked or fried and filled with anything from sweet preserves to savory meats. This particular version features a comforting filling of seasoned ground beef and melted cheddar, all enclosed in a tender, fluffy dough enriched with sour cream, butter, and eggs.
Perfect straight from the oven, alongside a bowl of soup or a crisp salad, or packed up for a hearty snack, these golden buns are pure comfort food. The recipe makes 16 soft, flavorful pirozhki — ideal for sharing or freezing for later.
🧂 Ingredients
For the Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups (480 g) |
| Cheddar cheese powder | ¼ cup (28 g) |
| Sour cream | ½ cup (113 g) |
| Unsalted butter, softened | 4 tablespoons (57 g) |
| Warm water | ½ cup (113 g) |
| Large eggs | 2 |
| Granulated sugar | 2 tablespoons (25 g) |
| Table salt | 1½ teaspoons (9 g) |
| Instant yeast | 2 teaspoons |
For the Filling
| Ingredient | Amount |
|---|---|
| Vegetable or olive oil | 1 tablespoon (14 g) |
| Onion or shallot, finely diced | 1 small |
| Garlic, minced | 1 clove |
| Ground beef | 8 oz (227 g) |
| Salt and pepper | To taste |
| Chopped parsley (fresh or dried) | To taste |
| Shredded cheddar cheese | 1½ cups (170 g) |
| Egg + water (for egg wash) | 1 egg + 1 tablespoon water |
👩🍳 Step-by-Step Directions
1️⃣ Prepare the Dough
- Combine ingredients: In a large mixing bowl or stand mixer, add the flour, cheese powder, sour cream, butter, warm water, eggs, sugar, salt, and yeast. Mix until a soft, cohesive dough forms.
- Knead: Knead by hand for 5–7 minutes or use a dough hook for 4–5 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover, and let it rest for about 90 minutes. It should look puffy, though not necessarily doubled in size.
2️⃣ Make the Filling
- Cook the aromatics: Heat the oil in a skillet over medium heat. Sauté the onion until soft and translucent, then stir in the garlic.
- Brown the beef: Add the ground beef and cook, breaking it apart as it browns (about 5–10 minutes).
- Season & cool: Stir in salt, pepper, and parsley. Let the mixture cool completely, then mix in the shredded cheddar.
💡 Tip: You can make the filling ahead of time and refrigerate until ready to use.
3️⃣ Shape the Pirozhki
- Portion the dough: Once risen, divide the dough into 16 equal pieces (around 2 oz or 56 g each).
- Form and rest: Shape each into a ball and place on a greased or parchment-lined baking sheet. Let them rest for 15 minutes.
- Fill and seal: Flatten each ball into a 5-inch circle. Brush lightly with egg wash. Add about 2 tablespoons of filling in the center, then pinch the edges closed to seal, creating a dumpling-like shape.
4️⃣ Rise and Bake
- Second rise: Arrange the buns on prepared baking sheets, spacing them slightly apart. Cover and let them rise again for about 1 hour.
- Preheat oven: During the last 15 minutes of rising, preheat to 400°F (200°C).
- Brush and bake: Brush the tops with egg wash, then bake for 15–20 minutes, or until golden brown.
✨ If a few seams open and the filling peeks out, consider it part of their rustic charm!
5️⃣ Cool and Serve
Allow the pirozhki to cool for 5–10 minutes before enjoying. Serve warm for the ultimate experience — soft, savory, cheesy, and utterly satisfying in every bite.
