Savoury Mince Baked Pirozhki

This recipe for Savoury Mince Baked Pirozhki is my submission to the Daring Kitchen Challenge hosted by Sara from Sassy Suppers

Head straight on to the recipe for Savoury Mince Baked Pirozhki ♥

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

When I wrote my recipe book over 20 years ago, my knowledge on how to construct recipes was very limited. I was 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. Recently, I was 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.

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

There is 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.

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5 from 4 votes

Savoury Mince Baked Pirozhki

These small pies are perfect to take along on a picnic.
Recipe Category: Meat
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime


for the mince

  • 10 mls olive oil
  • 1 medium onion, peeled and finely diced
  • 1 clove garlic, crushed
  • 250 g ground beef
  • Salt and freshly ground black pepper to season
  • 20 g tomato paste
  • 2.5 mls Worcestershire sauce
  • 1 x 400 g tin tomatoes
  • 1 medium carrot, peeled and thinly sliced
  • 125 mls red wine
  • 50 g frozen peas

for the sour cream pastry

  • 190 g flour, plus extra for dusting
  • 1.25 mls flaked or fine salt
  • 1.25 mls baking powder
  • 100 g butter, cubed
  • 1 egg yolk, lightly beaten
  • 85 g sour cream

for the pirozhki

  • 1 egg yolk
  • 5 mls milk


for the mince

  • Place the oil into a large pot and heat over a medium to high temperature
  • Add the onion and
  • Add the garlic and
  • Add the beef a bit at a time and brown
  • Season to taste and then add the tomato paste and Worcertershire sauce
  • Stir to combine before adding the tin tomatoes
  • Break the tomatoes up using a wooden spoon before adding the carrots
  • Stir to combine and then add the red wine
  • Bring to the boil and then reduce the heat and simmer until the carrots are nearly soft
  • Add the peas and cook until they have completely defrosted
  • Adjust the seasoning and place into a sieve
  • Place the sieve over a bowl and leave to drain and cool

for the sour cream pastry

  • Place the flour, salt and baking powder into a large mixing bowl
  • Add the butter and rub in using your fingertips until it resembles coarse bread crumbs
  • Place the egg yolk and sour cream into a small mixing bowl and whisk to combine
  • Add to the flour and stir in using a spatula
  • Turn out onto a lightly floured surface and knead gently to bring the dough together
  • Shape into a disc and cover with cling film
  • Place into the fridge for an hour to rest

for the pirozhki

  • Preheat the oven to 175°Celsius
  • Place your dough onto a lightly floured surface and roll to 3mm thick
  • Cut to 8cm rounds
  • Roll out to 10cm rounds
  • Place a tablespoon of the filling into the centre of each round
  • Fold the edges to create a half circle and press firmly to seal
  • Crimp using a fork
  • Place onto a lined baking sheet
  • Place the egg yolk and milk into a small mixing bowl and whisk to combine
  • Brush the top of each pastry with the egg wash
  • Bake for 25 minutes and serve


My recipe made 14

Click on the links for conversions and notes.


Take a look at what was previously posted on Lavender and Lime on June 27:

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