Recipe For Savoury Mince Baked Pirozhki

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Pirozhki is Russian for ‘small pie’ and these are usually made from a yeast dough. Here I have made baked pirozhki using a sour cream pastry which have been glazed with an egg wash to give them an amazing golden colour. I have used the most common of fillings, beef, but they can also be stuffed with vegetables or made sweet using stewed fruit.

Savoury Mince Baked Pirozhki
Savoury Mince Baked Pirozhki

When I wrote my recipe book Lavender and Lime over 20 years ago my knowledge on how to construct recipes was very limited. I was at that stage a novice cook and the recipes certainly reflected that. Since then I have learnt the important stages of recipe construction. The first of these being to list the ingredients in the order they are used. The second is to test the recipe to make sure it works. I need to know that if someone tries one of my recipes it will not fail and make them frustrated at the waste of ingredients. I was recently sent a recipe card for cottage pie and as this dish has not yet featured on my blog I asked for permission to publish it. I could not in good faith share that recipe here as had I followed it as per the method listed it would have failed dismally. I have 850mls of beef stock in my freezer which the recipe called for but I did not use. The reason I didn’t add the stock to my dish was because I let my instincts as a cook take over. I am no longer in the novice bracket and that made a difference to how my dish turned out. The recipe called for 1kg of beef mince but that would have made too much of a meal for Dave. Having some left over I decided I would make savoury mince baked pirozhki for this month’s Daring Bakers’ challenge. They were delicious served hot, warm or even cold and would make a perfect nibble to go with drinks, or even as a packed lunch.

Savoury Mince Baked Pirozhki


5.0 from 4 reviews
Savoury Mince Baked Pirozhki
 
These small pies are perfect to take along on a picnic.
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Ingredients
for the mince
  • 10mls olive oil
  • 1 medium onion, peeled and finely diced
  • 1 clove garlic, crushed
  • 250g ground beef
  • Salt and freshly ground black pepper to season
  • 20g tomato paste
  • 2.5mls Worcestershire sauce
  • 400g tin tomatoes
  • 1 medium carrot
  • 125mls red wine
  • 50g frozen peas
for the sour cream pastry
  • 190g flour, plus extra for dusting
  • 1.25mls flaked or fine salt
  • 1.25mls baking powder
  • 100g butter, cubed
  • 1 egg yolk, lightly beaten
  • 85g sour cream
for the pirozhki
  • 1 large egg yolk
  • 5mls milk
Method
for the mince
  1. Place the oil into a large pot and heat over a medium to high temperature
  2. Add the onion and
  3. Add the garlic and
  4. Add the beef a bit at a time and brown
  5. Season to taste and then add the tomato paste and Worcertershire sauce
  6. Stir to combine before adding the tin tomatoes
  7. Break the tomatoes up using a wooden spoon before adding the carrots
  8. Stir to combine and then add the red wine
  9. Bring to the boil and then reduce the heat and simmer until the carrots are nearly soft
  10. Add the peas and cook until they have completely defrosted
  11. Adjust the seasoning and place into a sieve
  12. Place the sieve over a bowl and leave to drain and cool
for the sour cream pastry
  1. Place the flour, salt and baking powder into a large mixing bowl
  2. Add the butter and rub in using your fingertips until it resembles coarse bread crumbs
  3. Place the egg yolk and sour cream into a small mixing bowl and whisk to combine
  4. Add to the flour and stir in using a spatula
  5. Turn out onto a lightly floured surface and knead gently to bring the dough together
  6. Shape into a disc and cover with cling film
  7. Place into the fridge for an hour to rest
for the pirozhki
  1. Preheat the oven to 175°Celsius
  2. Place your dough onto a lightly floured surface and roll to 3mm thick
  3. Cut to 8cm rounds
  4. Roll out to 10cm rounds
  5. Place a tablespoon of the filling into the centre of each round
  6. Fold the edges to create a half circle and press firmly to seal
  7. Crimp using a fork
  8. Place onto a lined baking sheet
  9. Place the egg yolk and milk into a small mixing bowl and whisk to combine
  10. Brush the top of each pastry with the egg wash
  11. Bake for 25 minutes and serve
My Notes
My recipe made 14

Click on the links for conversions and notes.

Savoury Mince Baked Pirozhki

This is my submission to the Daring Kitchen Challenge hosted by Sara from Sassy Suppers

Tandy made #pirozhki for the #daringkitchen challenge @Daring_kitchen Click To Tweet

What I blogged June 27:

Lavender and Lime Signature
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Rating: 5.0/5. From 1 vote.
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40 thoughts on “Recipe For Savoury Mince Baked Pirozhki

  1. What an excellent idea! I do love Pirozhki. 🙂

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    1. They were very yummy!

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  2. I LOVE PIROZHKI!
    I mean it, I love anything in hand pie form. Your recipe looks amazing.
    You wrote the recipes 20 years ago? That is absolutely amazing. I have only been creating recipes for about a decade. You are seriously my inspiration and I can’t wait to try this recipe!

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    1. Ah, thanks Krysten 🙂

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  3. Oh I could enjoy a few of those Pirozhki ina heartbeat. geat storya nd a true sign of one knowign their way round a recipe. instinct is best.

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    1. Instinct is always best!

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  4. Love the look of these Tandy, as they are so golden and inviting. What a great idea for a work lunch. Something different than the usual salads and sandwiches.

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    1. They travel well which also helps 🙂

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  5. Why didn’t I know you had actually published a cook book? That is so rad!
    And yes, very frustrating when a recipe is way off, good you listened to your gut, especially good your leftovers had you making pirozhki. I waaaaant!
    Anna @ shenANNAgans sharing the blog ♥ Meet Pink from East Street Canberra and Green Papaya Prawn SaladMy Profile

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    1. It was a very good thing I had the leftovers 🙂

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  6. We ate a lot of these when we were in Poland and they were so good dipped in apple sauce. I am craving them now.
    Dannii @ Hungry Healthy Happy sharing the blog ♥ Comment on Roasted Red Pepper, Spinach and Goats Cheese Pasta by DanniiMy Profile

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    1. That sounds like a great idea!

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  7. Love the sound of these, but then I like anything in pastry! And you are right about cooking and how you learn more, the more you do it! And that includes understanding a recipe!
    Abbe@This is How I Cook sharing the blog ♥ Grilled Quesadillas and #CookoutWeekMy Profile

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    1. For sure Abbe 🙂

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  8. These are just begging to be eaten! Looks delicious Tandy.

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    1. Thanks Jem 🙂

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  9. Oh yum! These Pirozhkis remind me of karipaps…. I am sure they taste super delicious. I have never tried a Pirozhki before and have put that on my list!

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    1. I shall have to read up on karipaps 🙂

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  10. these look really good. I have to applaud you for not using/posting recipes that have not worked out. I’m not a great good, but even I can tell when recipes labelled as tried and tested are very obviously not.

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    1. It is so frustrating when known brands do this!

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  11. Your Pirozhki sound yummy, Tandy… and I love the sound of the sour cream pastry.

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    1. Thank you Liz 🙂

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  12. I have never had or heard about pirozhki before, but looking at the ingredients list I want to taste them. They look awesome!
    Anu – My Ginger Garlic Kitchen sharing the blog ♥ No Churn Peach Blueberry Ice-Cream | Video RecipeMy Profile

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    1. Thank you Anu 🙂

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  13. Mmm they look like beef pasties that I grew up with in Michigan. The pastry looks just perfect.
    Sarah sharing the blog ♥ Grilled Artichokes with Sumac DressingMy Profile

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    1. Thank you Sarah 🙂

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  14. Lovely recipe, Tandy, this makes a perfect summer dish served with a bowl of green salad – thanks for sharing!

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    1. My pleasure Barbara 🙂

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  15. These look delicious Tandy and the pastry dough sounds wonderful.
    cheri sharing the blog ♥ Kolrabi Radish and Cucumber SaladMy Profile

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    1. Thank you Cheri 🙂

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  16. Gosh, I would love to see some photos of you putting these together. Because I am not a baker, I get intimidated by pastry but these look so good. This weekend we went to a small Peruvian restaurant here that specializes in empanadas. They fill them with so many wonderful sweet and savory things!
    Tammy sharing the blog ♥ Spiralizing and the Sharing EconomyMy Profile

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    1. Next time I make pastry I will take more photos for you Tammy 🙂

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  17. Well, I am super excited about todays’ recipe as my ethnic heritage is 50% Russian~ and I love how you test your recipes. You are completely correct….I have done recipes from some of the “big bloggers” that have bombed on me! And yes, what a waste of ingredients.

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    1. Laura, I hope you try these and let me know if they are at all authentic 🙂

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  18. I get so frustrated at recipes that don’t work. And it’s amazing how many cookbooks or recipe cards that come out that have clear mistakes!
    Lorraine @Not Quite Nigella sharing the blog ♥ A Dessert for Summer and Winter: Pineapple Tarte Tatin!My Profile

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    1. It is very frustrating!

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  19. Hi Tandy! Your piroshki turned out so lovely and golden. I’m glad you had success and that you filled them with something that inspired you. Thanks for participating in the challenge!

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    1. Thank you Sara 🙂

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  20. 850mls of stock – that’s a lot! I can see why you didn’t need that much for a cottage pie.
    Fiona Ryan sharing the blog ♥ Hey Sister, Go Sister – Lady Marmalade CafeMy Profile

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    1. It was ridiculous!

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