Pirozhki, Piroshky!

I started making this fun Russian treat last year after seeing Anthony Bourdain visit this place in Seattle. Pirozhki or Piroshky is typically a meat pie eaten by hand, hot or cold, and can be spelled either pirozhki or piroshky. I make a mushroom and boiled egg version.

There are two components to making this. One is the dough and one is the filling.

The dough:


3 1/2 Cups Flour

2 Eggs

1 Cup Sour Cream

1 Teaspoon Baking Powder

1 Teaspoon Salt

1 Tablespoon Sugar

1/2 Cup Cold Butter

Mix the dry ingredients together:  salt, powder, flour, sugar. Cut the butter into cubes and add it to the flour mixture, cutting it in with a pastry knife. I use my handy scooper/chopper.

In another bowl, whisk together the eggs and sour cream until smooth.

Then add the liquid to the dry and mix until it comes together. You will then have to use your hands to knead into a smooth dough.

Cover and chill in the fridge for 1 hour.

After an hour, roll the dough out into 1/4 inch thickness. Cut into twelve 6″ rounds. I usually make half the recipe and get about 4 or 5 misshapen pieces. I don’t care about it looking perfect. But if you do, use a dough press. Place the filling on 1/2 of the dough, roll on top of itself, seal tightly and poke holes in the top.

The filling:

1 box Mushrooms


3-4 Scallions, chopped

1 Tablespoon Flour

3 Tablespoons Sour Cream


2 Hard Boiled Eggs

Salt, Pepper

Saute the mushrooms in a buttered pan for roughly ten minutes. While this is happening, hard boil your eggs.

After the mushrooms have reduced and are still on the stove, sprinkle the flour over and let the mixture gelatinize. Add the sour cream, stir, and then remove from the heat. Add water to the mixture to make a sauce. You don’t need much, maybe 1/4 cup. Add the chopped hard boiled egg and season with salt and pepper.  Let cool down before you fill the dough.

Once you have your pockets… bake in the oven at 350 degrees for 20 minutes. If you want that golden brown crust, use an egg wash. I usually just spray with olive oil.


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