Cheesy Egg and Cheese Piroshki (Print Version)
Soft golden pastries with eggs, mozzarella, and feta in tender dough
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 cup warm milk
03 - 1 packet active dry yeast (2 1/4 teaspoons)
04 - 2 tablespoons sugar
05 - 1/2 teaspoon salt
06 - 2 tablespoons 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 teaspoon ground black pepper
14 - 1/4 teaspoon 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 for 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. Place in a greased bowl, cover, and let rise in a warm place 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 risen dough and divide into 12 equal balls. Roll each ball into a 4-inch circle.
07 - Place 2 tablespoons filling in center of each circle. Fold dough over filling to form half-moon shape. Pinch edges tightly to seal.
08 - Place piroshki seam side down on prepared baking sheet. Brush with beaten egg. Bake for 20–25 minutes until golden brown.
# Expert Tips:
01 -
- The dough comes together beautifully and bakes up incredibly tender, with just the right amount of give when you bite into it
- That combination of mozzarella and feta creates the most satisfying pull, while the chopped eggs add richness that feels special
02 -
- If your dough is not rising, check that your milk was warm but not hot, as temperatures above 110°F can kill the yeast
- The filling can be prepared a day ahead and stored in the refrigerator, which actually helps the flavors meld together
03 -
- Do not overfill the piroshki or the filling will burst through the dough during baking
- If the edges will not seal, dab them with a little water before pinching together