Russian Baked Stuffed Buns with Beef and Onion

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Pirozhki are beloved Russian hand pies with tender yeasted dough wrapped around a savory filling. This version uses a classic beef and caramelized onion filling that stays juicy through baking. Serve them warm as an appetizer, snack, or alongside a bowl of soup.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 6 gSugar
• 26 gProtein
• 580 mgSodium
• 380 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 3 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 2 1/4 tsp (7 g) active dry yeast
• 3/4 cup (180 ml) whole milk, warmed to 110°F
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1/4 cup (60 g) unsalted butter, melted and cooled
• 1/2 tsp fine salt
• 1/4 cup (60 g) sour cream

For the beef and onion filling

• 1 lb (450 g) lean ground beef
• 2 medium yellow onions, finely diced
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill
• 1 tbsp all-purpose flour

For assembly

• 1 large egg, beaten with 1 tbsp water
• 1 tbsp unsalted butter, melted for brushing

Directions

1. In a small bowl, stir the yeast and 1 tsp of the sugar into the warm milk; let stand 8-10 minutes until foamy.
2. In a large bowl, whisk the remaining sugar with the egg, melted butter, sour cream, and salt. Add the yeast mixture, then stir in the flour 1 cup at a time until a soft dough forms.
3. Turn the dough onto a floured surface and knead 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot 1 to 1 1/2 hours until doubled.
4. Meanwhile, make the filling: melt butter in a skillet over medium heat and cook the onions 8-10 minutes until deeply golden. Add the ground beef, breaking it up with a spoon, and cook 8-10 minutes until browned. Stir in the salt, pepper, flour, and dill; cook 1 minute more. Cool completely.
5. Punch down the dough and roll it out to 1/4-inch thickness on a floured surface. Cut into 3 1/2-inch rounds (you should get about 12).
6. Place about 1 1/2 tablespoons of filling in the center of each round. Fold the dough over to form a half-moon, pinch the edges tightly to seal, then tuck the seam underneath and shape into a smooth oval bun.
7. Arrange buns seam-side down on a parchment-lined baking sheet, cover loosely, and let rise 25-30 minutes until puffy.
8. Preheat the oven to 375°F (190°C). Brush the risen buns with the egg wash and bake 20-25 minutes until deep golden brown.
9. Brush the hot buns with melted butter and serve warm.

Cook’s Notes

• Use lukewarm milk (around 110°F) – too hot will kill the yeast and too cold will not activate it.
• Do not overfill the buns or they will burst during baking; 1 1/2 tablespoons of filling per round is the sweet spot.
• Ground pork or a beef-pork blend works wonderfully in place of all-beef for a more traditional, slightly richer flavor.
• Pirozhki freeze beautifully: cool completely, freeze on a sheet pan, then transfer to a freezer bag; reheat from frozen at 350°F for 12-15 minutes.
• Serve with cold sour cream, pickled cucumbers, or a cup of borscht for an authentic Russian spread.

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