Savory Beef Pirozhki: A Step-by-Step Recipe for the Perfect Hand-Held Pastry

Beef pirozhki are the ultimate comfort food: warm, savory hand pies filled with seasoned ground beef, onions, and spices. These delightful pastries are perfect for a hearty snack, a satisfying lunch, or even a portable dinner. Whether you’re familiar with Eastern European cuisine or looking to try something new, this recipe will guide you through creating delicious, homemade beef pirozhki that will impress your family and friends.

## What are Pirozhki?

Pirozhki (пирожки́) are baked or fried buns stuffed with a variety of fillings. Originating in Eastern European cuisine, particularly Russian, Ukrainian, and Polish, they can be sweet or savory. Sweet fillings often include fruits like apples, cherries, or berries, while savory fillings range from meat and potatoes to cabbage and mushrooms. Beef pirozhki are a popular savory option, offering a satisfying and flavorful experience.

## Why This Recipe Works

This recipe is designed to be approachable for home cooks of all skill levels. It breaks down the process into manageable steps, providing clear instructions and helpful tips along the way. We’ll cover everything from making the dough to preparing the filling and shaping the pirozhki. This recipe focuses on baking the pirozhki for a healthier and less messy option, but also provides notes on how to fry them if that’s your preference.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for both the dough and the beef filling:

**For the Dough:**

* **Active Dry Yeast:** 2 1/4 teaspoons (one standard packet). This is the leavening agent that makes the dough rise, creating a light and airy texture.
* **Warm Water:** 1/4 cup (105-115°F). The warm water activates the yeast. Make sure it’s not too hot, as this can kill the yeast.
* **Sugar:** 1 teaspoon. The sugar provides food for the yeast, helping it to activate and rise properly.
* **Milk:** 1 cup, warmed. Milk adds richness and flavor to the dough, and also helps to keep it soft.
* **Butter:** 1/4 cup (4 tablespoons), melted and cooled slightly. Butter adds flavor and tenderness to the dough.
* **Egg:** 1 large. The egg adds richness and structure to the dough.
* **Salt:** 1 teaspoon. Salt enhances the flavor of the dough and controls the yeast activity.
* **All-Purpose Flour:** 3 1/2 – 4 cups. The flour provides the structure for the dough. The amount needed may vary depending on the humidity and other factors, so start with 3 1/2 cups and add more as needed until the dough is smooth and elastic.

**For the Beef Filling:**

* **Ground Beef:** 1 pound. Lean ground beef works best to prevent the filling from being too greasy. You can also use ground turkey or lamb as alternatives.
* **Onion:** 1 medium, finely chopped. Onion adds flavor and moisture to the filling.
* **Garlic:** 2 cloves, minced. Garlic adds a pungent aroma and flavor to the filling.
* **Olive Oil:** 1 tablespoon. Olive oil is used to sauté the onions and garlic, adding flavor and preventing them from sticking to the pan.
* **Beef Broth:** 1/4 cup. Beef broth adds moisture and richness to the filling.
* **Tomato Paste:** 2 tablespoons. Tomato paste adds depth of flavor and a slight sweetness to the filling.
* **Dried Thyme:** 1/2 teaspoon. Thyme adds an earthy and aromatic flavor to the filling.
* **Dried Oregano:** 1/2 teaspoon. Oregano complements the thyme and adds a Mediterranean touch to the filling.
* **Salt:** 1/2 teaspoon, or to taste. Salt enhances the flavors of the filling.
* **Black Pepper:** 1/4 teaspoon, or to taste. Black pepper adds a subtle spice to the filling.
* **Egg:** 1 large, beaten (for egg wash). The egg wash gives the pirozhki a golden brown and glossy finish.

## Equipment You’ll Need

* **Large Mixing Bowl:** For mixing the dough ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Saucepan or Skillet:** For cooking the beef filling.
* **Rolling Pin:** For rolling out the dough.
* **Baking Sheet:** For baking the pirozhki.
* **Parchment Paper:** To line the baking sheet and prevent sticking.
* **Pastry Brush:** For applying the egg wash.
* **Small Bowl:** For the egg wash.
* **Plastic Wrap:** For covering the dough while it rises.

## Step-by-Step Instructions

Follow these detailed instructions to create delicious beef pirozhki:

**Part 1: Making the Dough**

1. **Activate the Yeast:** In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. **Combine Wet Ingredients:** In a large mixing bowl, combine the warm milk, melted butter, and egg. Whisk until well combined.
3. **Add Yeast Mixture:** Pour the foamy yeast mixture into the wet ingredients and stir gently to combine.
4. **Add Dry Ingredients:** Gradually add the flour and salt to the wet ingredients, mixing with a wooden spoon or dough hook until a soft dough forms. Start with 3 1/2 cups of flour and add more as needed, 1/4 cup at a time, until the dough is smooth and elastic. Be careful not to overmix the dough, as this can make it tough.
5. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic. Alternatively, you can knead the dough in a stand mixer with a dough hook for the same amount of time. The dough should be slightly sticky but not unmanageable.
6. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. The rising time may vary depending on the temperature of your kitchen.

**Part 2: Preparing the Beef Filling**

1. **Cook the Onion and Garlic:** Heat the olive oil in a large saucepan or skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. **Brown the Ground Beef:** Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Add Seasonings and Liquids:** Stir in the tomato paste, beef broth, dried thyme, dried oregano, salt, and black pepper. Mix well to combine.
4. **Simmer the Filling:** Reduce the heat to low and simmer the filling for 15-20 minutes, or until the liquid has reduced and the flavors have melded. Stir occasionally to prevent sticking.
5. **Cool the Filling:** Remove the skillet from the heat and let the filling cool slightly before using it to fill the pirozhki. This will prevent the dough from becoming soggy.

**Part 3: Assembling the Pirozhki**

1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. **Divide the Dough:** Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12-16 equal pieces. You can use a kitchen scale to ensure each piece is the same size.
3. **Roll Out the Dough:** Roll each piece of dough into a circle about 4-5 inches in diameter. The dough should be thin but not so thin that it tears easily.
4. **Fill the Pirozhki:** Place about 2-3 tablespoons of the cooled beef filling in the center of each dough circle.
5. **Seal the Pirozhki:** Fold the dough over the filling to form a half-moon shape. Pinch the edges together tightly to seal, crimping them with a fork to ensure they are securely closed. This will prevent the filling from leaking out during baking.
6. **Place on Baking Sheet:** Place the assembled pirozhki on the prepared baking sheet, leaving some space between each one.
7. **Egg Wash:** In a small bowl, beat the egg for the egg wash. Brush the tops of the pirozhki with the egg wash. This will give them a golden brown and glossy finish.
8. **Bake:** Bake the pirozhki for 20-25 minutes, or until they are golden brown and cooked through. Rotate the baking sheet halfway through baking to ensure even browning.
9. **Cool and Serve:** Remove the pirozhki from the oven and let them cool slightly on the baking sheet before serving. They are best served warm.

## Tips for Success

* **Use Warm Water and Milk:** The warm water and milk are crucial for activating the yeast and creating a soft dough. Make sure they are not too hot, as this can kill the yeast.
* **Don’t Overmix the Dough:** Overmixing the dough can make it tough. Mix until the ingredients are just combined, and then knead until smooth and elastic.
* **Let the Dough Rise Properly:** Allowing the dough to rise properly is essential for a light and airy texture. Make sure to place it in a warm place and give it enough time to double in size.
* **Cool the Filling Before Filling:** Cooling the beef filling slightly before filling the pirozhki will prevent the dough from becoming soggy.
* **Seal the Edges Tightly:** Sealing the edges of the pirozhki tightly will prevent the filling from leaking out during baking. Crimp the edges with a fork for extra security.
* **Don’t Overcrowd the Baking Sheet:** Leaving some space between the pirozhki on the baking sheet will allow them to bake evenly.
* **Use a Kitchen Scale:** For perfectly uniform pirozhki, use a kitchen scale to divide the dough into equal portions.

## Variations and Substitutions

* **Different Fillings:** Feel free to experiment with different fillings, such as potato and cheese, cabbage and mushrooms, or even sweet fruit fillings like apple or cherry.
* **Ground Meat Alternatives:** You can substitute ground turkey, lamb, or even a vegetarian ground meat substitute for the ground beef.
* **Spice Variations:** Adjust the spices to your liking. Add a pinch of red pepper flakes for a bit of heat, or try using different herbs like dill or parsley.
* **Frying Option:** For fried pirozhki, heat about 1 inch of vegetable oil in a large skillet over medium heat. Fry the pirozhki in batches until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels before serving.
* **Cheese Addition:** Add shredded cheese, such as cheddar or mozzarella, to the beef filling for a cheesy twist.
* **Egg Wash Substitute:** If you don’t have an egg for the egg wash, you can use milk or a mixture of milk and sugar instead.

## Serving Suggestions

Beef pirozhki are delicious on their own as a snack or light meal. Here are some other serving suggestions:

* **With Soup:** Serve them alongside a hearty soup, such as borscht or chicken noodle soup, for a complete and comforting meal.
* **With Salad:** Pair them with a fresh green salad for a lighter and more balanced meal.
* **With Sour Cream:** Serve them with a dollop of sour cream or Greek yogurt for a creamy and tangy accompaniment.
* **As Appetizers:** Cut the pirozhki into smaller pieces and serve them as appetizers at a party or gathering.

## Storage Instructions

* **Refrigerating:** Leftover baked pirozhki can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave before serving.
* **Freezing:** Baked pirozhki can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

(Per Pirozhok, based on 16 servings. This is an estimate and can vary based on specific ingredients used.)

* **Calories:** 200-250
* **Fat:** 10-15g
* **Saturated Fat:** 5-7g
* **Cholesterol:** 40-50mg
* **Sodium:** 200-300mg
* **Carbohydrates:** 20-25g
* **Protein:** 8-10g

## Conclusion

Beef pirozhki are a delicious and versatile treat that can be enjoyed any time of day. With this detailed recipe and helpful tips, you can easily make these savory hand pies at home. Whether you’re craving a comforting snack, a hearty lunch, or a portable dinner, beef pirozhki are sure to satisfy. So, gather your ingredients, put on your apron, and get ready to bake some deliciousness! Enjoy!