Cheesy Egg and Cheese Piroshki (Printable)

Golden pastries with egg and cheese filling

# Ingredient List:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup warm milk
03 - 1 packet (2 1/4 tsp) active dry yeast
04 - 2 tbsp sugar
05 - 1/2 tsp salt
06 - 2 tbsp unsalted butter, melted
07 - 1 large egg

→ Filling

08 - 4 large hard-boiled eggs, peeled and chopped
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1 cup crumbled feta cheese
11 - 1/4 cup chopped fresh dill
12 - 1/4 cup chopped green onions
13 - 1/4 tsp ground black pepper
14 - 1/4 tsp salt

→ For Brushing

15 - 1 large egg, beaten

# Steps:

01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast over the top and let stand for 5–10 minutes until foamy.
02 - Combine flour and salt in a large bowl. Add melted butter, 1 egg, and the yeast mixture. Mix until a dough forms.
03 - Knead the dough on a lightly floured surface for 7–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
04 - Combine chopped hard-boiled eggs, mozzarella, feta, dill, green onions, black pepper, and salt in a medium bowl. Mix until evenly combined.
05 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide it into 12 equal balls.
07 - Roll each ball into a 4-inch circle. Place 2 tablespoons of filling in the center. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal.
08 - Place piroshki seam side down on the prepared baking sheet. Brush each with beaten egg. Bake for 20–25 minutes until golden brown.
09 - Serve warm or at room temperature.

# Expert Tips:

01 -
  • The combination of mozzarella and feta creates this incredible pull apart cheese moment that people talk about weeks later
  • These freeze beautifully so you can always have homemade comfort food ready in minutes
  • The dough is surprisingly forgiving even if you are new to working with yeast
02 -
  • The most common mistake is overfilling which causes them to burst during baking so resist the urge to add extra filling
  • Sealing the edges really thoroughly is crucial or your cheese will leak out and burn on the baking sheet
  • Let them cool for at least 5 minutes before biting or you will burn your mouth on molten cheese
03 -
  • Warm your measuring cup with hot water before measuring the milk so it stays warm longer
  • If your kitchen is cold let the dough rise in the oven with just the light on
  • Leftovers reheat beautifully in a 350°F oven for 10 minutes

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