Cheesy Egg and Cheese Piroshki (Printable)

Soft golden pastries filled with eggs, mozzarella, and feta cheese. Ready in under an hour.

# What You'll 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

# Directions:

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 dough forms.
03 - Knead dough on a lightly floured surface for 7–8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm area 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 distributed.
05 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
06 - Punch down 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 Tips:

01 -
  • The dough is impossibly soft and forgiving, even if you are new to yeast baking
  • These freeze beautifully and reheat in the oven like they were just made
  • The cheese and egg filling is comfort food at its most satisfying
02 -
  • If your yeast mixture does not get foamy within ten minutes, your yeast might be dead and you need to start over with a new packet
  • Sealing the edges really well is crucial or the cheese will burst out during baking
  • These freeze perfectly after baking, just wrap them individually and reheat at 350°F for ten minutes
03 -
  • Let the filling cool completely before using, otherwise it will make the dough soggy and hard to work with
  • If the edges will not stay sealed, brush them with a little water before pinching

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