Stuffed Buns
🥟 Pirozhki (Russian Stuffed Buns with Beef and Cheddar)
Pirozhki, or “little pies,” are beloved Russian pastries that can be either baked or fried and filled with everything from fruit jam to savory meats. This version features a cozy, flavorful filling of seasoned ground beef and melted cheddar, wrapped in a soft, rich dough made with sour cream, butter, and eggs.
Perfect warm from the oven, served with soup or salad, or tucked away for a quick, hearty snack, these golden buns embody true comfort food. The recipe yields 16 tender, flavorful pirozhki — great for sharing or freezing for later enjoyment.
🧂 Ingredients
For the Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups (480 g) |
| Cheddar cheese powder | ¼ cup (28 g) |
| Sour cream | ½ cup (113 g) |
| Unsalted butter, softened | 4 tablespoons (57 g) |
| Warm water | ½ cup (113 g) |
| Large eggs | 2 |
| Granulated sugar | 2 tablespoons (25 g) |
| Table salt | 1½ teaspoons (9 g) |
| Instant yeast | 2 teaspoons |
For the Filling
| Ingredient | Amount |
|---|---|
| Vegetable or olive oil | 1 tablespoon (14 g) |
| Onion or shallot, finely diced | 1 small |
| Garlic, minced | 1 clove |
| Ground beef | 8 oz (227 g) |
| Salt and pepper | To taste |
| Chopped parsley (fresh or dried) | To taste |
| Shredded cheddar cheese | 1½ cups (170 g) |
| Egg + water (for egg wash) | 1 egg + 1 tablespoon water |
👩🍳 Step-by-Step Directions
1️⃣ Prepare the Dough
Combine: In a large bowl or the bowl of a stand mixer, add flour, cheese powder, sour cream, butter, warm water, eggs, sugar, salt, and yeast. Mix until a soft dough comes together.
Knead: Knead by hand for 5–7 minutes or use a dough hook for 4–5 minutes, until the dough is smooth and elastic.
First rise: Transfer to a greased bowl, cover, and let rise for about 90 minutes — it should look puffy but doesn’t need to double in size.
2️⃣ Make the Filling
Cook the aromatics: Heat the oil in a skillet over medium heat. Sauté the onion until translucent, then stir in the garlic.
Brown the beef: Add the ground beef and cook, breaking it apart as it browns (about 5–10 minutes).
Season and cool: Add salt, pepper, and parsley. Allow the mixture to cool completely before stirring in the shredded cheddar.
💡 Tip: The filling can be made ahead and stored in the fridge until you’re ready to assemble.
3️⃣ Shape the Pirozhki
Divide: After the first rise, portion the dough into 16 equal pieces (about 2 oz or 56 g each).
Form: Shape each piece into a ball and place on a greased or parchment-lined tray. Let rest for 15 minutes.
Fill and seal: Flatten each ball into a 5-inch circle, brush lightly with egg wash, and add 2 tablespoons of filling in the center. Pinch the edges together to seal, forming a small enclosed bun.
4️⃣ Rise and Bake
Second rise: Arrange the filled buns on baking sheets, spacing them slightly apart. Cover and let rise again for about 1 hour.
Preheat: During the last 15 minutes, preheat the oven to 400°F (200°C).
Brush and bake: Brush the tops with egg wash and bake for 15–20 minutes, or until golden and fragrant.
✨ If a few seams open and the filling peeks through — that just adds to their rustic charm!
5️⃣ Cool and Serve
Let the pirozhki rest for 5–10 minutes before serving. Enjoy them warm — tender, cheesy, and perfectly savory in every bite.
