Baked Meat and Potato Pirozhki
Soft, fluffy, and golden! Simple and very tasty! Making baked meat and potato pirozhki is easy for anyone familiar with yeast dough. Even beginners won’t have trouble - the dough rises beautifully and yields tender pastries with a savory filling. Bake and enjoy!
Updated : 16 October, 2025
Easy
More than 1 hour.
Ingredients
Dough
1
Eggs
20 grams
Sugar
0.5 teaspoon
Salt
1 teaspoon
Dry yeast
50 milliliters
Water
150 milliliters
Milk
60 milliliters
Vegetable oil
360 grams
Wheat flour
Filling
300 grams
Ground meat
2
Potato
1 tablespoon
Vegetable oil
1
Onions
to taste
Salt
Brushing
1
Egg yolks
1 tablespoon
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the ingredients for the dough. Use neutral-flavored vegetable oil. Slightly warm the milk and water; do not use cold liquids, as it slows yeast activation.
Step 2
Sift the flour into a large bowl with high sides to aerate it, helping the dough rise and creating fluffy pirozhki.
Step 3
In a small bowl, dissolve yeast and 1 tsp sugar in warm water. Mix and leave for 10-15 minutes. A frothy “cap” shows the yeast is active.
Step 4
In a large container, whisk the egg with salt and sugar until smooth.
Step 5
Add the activated yeast and mix.
Step 6
Pour in the warm milk and stir slightly.
Step 7
Add vegetable oil and mix again.
Step 8
Add about ¾ of the sifted flour. You may need less or more depending on flour type and egg size.
Step 9
Mix first with a spoon, then knead by hand, adding remaining flour gradually.
Step 10
The dough should be soft, elastic, and slightly sticky. Cover with plastic or a towel and let rise in a warm place.
Step 11
Meanwhile, prepare the filling. Any ground meat can be used; here a mix of pork and beef.
Step 12
Peel and cut potatoes into small pieces, boil in salted water until tender.
Step 13
Drain water, mash potatoes into a puree, and cool.
Step 14
Finely dice the onion.
Step 15
Fry the onion in vegetable oil until half-cooked.
Step 16
Add the meat to the onions and mix.
Step 17
Fry the meat over medium heat, breaking up lumps, and season with salt and spices as desired. Let it cool.
Step 18
Combine fried meat with mashed potatoes and mix well; the filling is ready.
Step 19
The dough should rise in 70-80 minutes; bubbles on the surface indicate readiness.
Step 20
Gently punch down the dough, transfer to a floured surface, and divide into equal portions, rolling each into a ball. Cover to prevent drying.
Step 21
Flatten each ball into a round disk, rolling lightly with a pin if needed.
Step 22
Place the filling in the center of each disk.
Step 23
Fold the edges over the filling, pinch to seal, forming the pirozhki. Repeat with remaining dough.
Step 24
Mix the egg yolk with sour cream to brush on top.
Step 25
Place shaped pirozhki on a parchment-lined baking sheet and let rest for 15 minutes. Brush with the egg mixture.
Step 26
Bake in a preheated 180°C (356°F) oven for 20-25 minutes until golden brown. Adjust time based on your oven.
Step 27
Serve Meat and Potato Pirozhki warm. Enjoy!