These handheld pies are delicious, adaptable, and addictive. The recipe is easy to make and a fun project for making with your grandkids.
Also known as Piroshkies in Russia and Ukraine, Pirogi Russkies use a thin and light bread dough instead of the traditional potato pasta that most people expect.
While we are showing the fried version you can bake them or air fry the pies for a lighter variation.
I’ve added some of our favorite variations below the recipe.


Pirogi Russkie
Also known as Piroshkies, these handheld pies are a delicious meal for everyday or special events.
Ingredients
Filling
- 1 ½ pounds ground beef
- 1 onion finely chopped
- 1 teaspoon salt
- ground black pepper to taste
- dried dill weed to taste
Dough
- 1 .25 ounce package active dry yeast
- ¼ cup warm water
- 1 cup milk
- 3 eggs
- ½ cup vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- oil for frying
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in onion; cook and stir until onion has softened. Season with salt, pepper, and dill weed to taste. Allow to cool before using.
- Dissolve yeast in warm water and place in a warm location about 10 to 15 minutes. Warm milk in a medium saucepan over low heat; gently whisk in eggs, oil, sugar, and salt. Remove from heat.
- Place 1/2 of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution alternately with remaining flour, stirring after each addition; mix well. Knead until the dough forms a ball and does not stick to the bowl. Don't overwork dough.
- Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume, about 30 to 60 minutes.
- Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately 2 tablespoons. Roll the pieces into disks about 3 1/2 to 4 inches in diameter. The disks should be thin but not transparent or with holes.
- Fill the center of each disk with a heaping tablespoon of cooled beef mixture. Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow to sit for approximately 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Lower piroshki carefully into the hot oil in batches. Fry until golden brown on one side, about 3 to 4 minutes; gently turn and fry the other side. Transfer to a paper towel-lined plate to drain.***
Nutrition
Calories: 623kcalCarbohydrates: 54gProtein: 24gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 125mgSodium: 675mgPotassium: 385mgFiber: 2gSugar: 5gVitamin A: 139IUVitamin C: 1mgCalcium: 75mgIron: 5mg
Variations
- Substitute ground chicken or turkey for the ground beef.
- Make it vegetarian with saurkraut and finely chopped mushrooms. I like to use caraway for this variation.
- Like it spicy? Add red pepper flakes to the meat mixture.
- Use your favorite spices instead of the dill. Marjoram and thyme, garlic and oregeno, find the combinations that set your tastebuds on fire :-)
- Serve with a cucumber or green salad. We love to have horseradish and mustard on the table but have seen cretins who pull out the catsup seem to like that.