Rye Flour Pirozhki Without Yeast (Oven-Baked)
Very simple, from everyday ingredients - a celebration every day! Rye flour pirozhki without yeast are easy to bake in the oven. The dough is made in minutes and pairs perfectly with any savory filling. Unusual, delicious, and healthier than traditional pastries!
Updated : 21 October, 2025
Easy
About 45 min.
Ingredients
Dough
110 grams
Rye flour
110 grams
Wheat flour
125 milliliters
Water
70 milliliters
Vegetable oil
0.33 teaspoon
Salt
Filling
220 grams
Chicken mince
1
Onions
2 tablespoon
Vegetable oil
to taste
Salt
0.75 teaspoon
Ground coriander
Brushing
1
Egg yolks
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, make the filling. Prepare all necessary ingredients. You can use any minced meat - I used chicken fillet mince, but store-bought works too.
Step 2
Peel and rinse the onion, then chop it finely into small cubes.
Step 3
Slightly heat vegetable oil in a skillet. Add the chopped onion and sauté, stirring occasionally, until soft.
Step 4
Add the minced meat to the skillet. Fry it with the onion over medium heat, stirring and breaking up clumps.
Step 5
Cook the mince for about 15 minutes. Midway through cooking, add salt and coriander (or any preferred spices) and mix well.
Step 6
The filling is ready - set it aside to cool.
Step 7
While the filling cools, prepare the dough. Use room-temperature water.
Step 8
Combine rye and wheat flour with salt. Sift the mixture into a large bowl to make the dough smooth and tender. Since flour absorbs water differently, you may need a little more or less - set aside about 2 tablespoons for adjustments later.
Step 9
Make a well in the flour, add water and vegetable oil. Stir with a spoon, then knead the dough by hand. If it’s too sticky, add some of the reserved flour.
Step 10
Knead until you get a moderately firm, soft, slightly oily dough. Wrap it in a clean plastic bag and let rest at room temperature for 15 minutes - this helps the gluten relax and makes the dough easier to shape.
Step 11
Divide the dough into several equal parts, depending on your desired pirozhki size. Roll each part into a small ball.
Step 12
Roll out each ball into a round flat circle about 0.2 inch (0.5 cm) thick.
Step 13
Place a portion of the filling on one half of the circle.
Step 14
Fold the other half over the filling to form a pirozhok, sealing the edges firmly.
Step 15
You can twist or simply pinch the edges for decoration.
Step 16
Repeat with the remaining dough and filling. Place the pirozhki on a parchment-lined baking tray.
Step 17
In a small bowl, beat one egg yolk with a tablespoon of milk until smooth.
Step 18
Brush the tops of the rye pirozhki with the egg yolk mixture using a pastry brush.
Step 19
Bake in a preheated oven at 350°F (180°C) for about 20 minutes, or until lightly golden. Adjust baking time according to your oven.
Step 20
These rye flour pirozhki taste great both warm and cold. Enjoy your meal!