Cheesy Egg and Cheese Piroshki (Printable)
Soft golden pastries stuffed with eggs, mozzarella, and feta cheese. A classic Eastern European handheld that's perfect for snacking or light meals.
# What You Need:
→ 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
# How-To:
01 - Dissolve sugar in warm milk in a small bowl. Sprinkle yeast over the surface and let stand 5–10 minutes until foamy.
02 - Combine flour and salt in a large bowl. Add melted butter, 1 egg, and the activated yeast mixture. Mix until a cohesive dough forms.
03 - Knead 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 area for 1 hour until doubled.
04 - Combine chopped hard-boiled eggs, mozzarella, feta, dill, green onions, black pepper, and salt in a medium bowl. Mix until evenly distributed.
05 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 12 equal portions. Shape each into a ball.
07 - Roll each dough ball into a 4-inch circle. Place 2 tablespoons of filling in the center. Fold dough over filling to create a half-moon shape and pinch edges tightly to seal.
08 - Arrange piroshki seam side down on the prepared baking sheet. Brush each with beaten egg. Bake for 20–25 minutes until golden brown.
# Expert Advice:
01 -
- The combination of feta and mozzarella creates this incredible pull-apart cheese situation that people literally crowd around the kitchen counter for
- These freeze beautifully so you can make a double batch and have instant comfort food ready to bake on busy weekdays
02 -
- Seal edges really firmly or the cheese will explode out during baking and burn onto your pan
- Let them cool for at least 5 minutes before biting or you will burn your mouth on molten cheese
03 -
- Use a pizza cutter to divide dough into 12 equal portions quickly and evenly
- Keep a small bowl of water nearby to dampen your fingertips if edges are not sealing properly