Pirozhki (пирожки)


Pirozkhi are Russian savory, filled pastries. I made them in honor of the Sochi Olympics! The filling was great, but I would make the dough thicker in the future, and I think that I would also add a sauce, but the taste was good and they were popular. I will be making them again.

Special tools: baking sheet, rolling pin

Adapted from: Poh’s Kitchen and Russian Martini.

Pirozhki (makes 11)

Preheat oven to 350 F (170 C)


Heat your pan on medium heat.

  • 1 tbsp olive oil


  • 1 shallot, finely diced

When softened (5 minutes), add

  • 1/2lb mushrooms (about 8), finely diced

When softened (5-10 minutes)

  • 1 lb Cod, roughly cubed

When flaky, add

  • 1/2 cup cooked rice
  • 2 tbsp chopped Parsley
  • 1 tsp Dill (or to taste)
  • 1 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)

Fill in pastry.

Pastry Dough

In a small bowl, combine

  • 1/2 packet Active Dry Yeast
  • 2/3 cup warm Milk

Set aside. In a bowl, combine

  • 3 cup All Purpose Flour
  • 1/2 tsp salt
  • 2 tsp sugar

In dry ingredients, work in

  • 1/2 stick butter (softened, and cubed)

Then add in the warmed milk with yeast. Let the dough sit for about 15 minutes. Break into 10-11 pieces, and roll out. Add filling.

Once in pan, coat with egg wash (1 egg yolk + 1 tbsp water, mixed).

Bake 20 minutes, or until golden brown.


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