Baked Meat Pirozhki

Yes, exactly perfect: airy, porous, beautiful and fantastically tasty homemade baked meat pirozhki (stuffed buns). The dough is simple, made with water and fresh yeast - thanks to the cook Alexey for a great recipe. Very highly recommend!

Baked Meat Pirozhki

Airy and light baked pirozhki with a meat filling made from a simple yeast dough. A homemade classic that disappears instantly.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising and proofing 1 hour hr 30 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 12 pirozhki

Ingredients Method Notes

Ingredients

  

• 1 cup water warm
• 20-25 g fresh yeast
• 70 ml vegetable oil
• 2.5 cup flour
• 4 tbsp sugar
• 1 pinch salt
• 2 eggs 1 in the dough, 1 for brushing the pirozhki
• 300 g ready-made pork mince filling

Method

 

1. Dissolve the yeast in warm water.
2. Put 2 cups of the flour and all the remaining dough ingredients into a deep bowl: sugar, salt, vegetable oil and 1 egg. Pour in the yeast water.
3. Knead the dough by hand, adding the remaining flour. If you need a bit more, add it, but don't overdo it: the dough should stay elastic and workable. Gather into a ball and set in a warm place for 1 hour.
4. Pinch off pieces from the risen dough, flatten them into rounds, add the meat filling and shape into pirozhki.
5. Arrange the pirozhki close together on a baking sheet and let proof for another 30 minutes.
6. Before baking, brush the tops with beaten egg. Bake for 25 minutes in an oven preheated to 200 C. Let cool - and enjoy. Bon appetit!
   

Notes

Pirozhki placed close together on the baking sheet rise upward and turn out especially light and fluffy.