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Cheesy Egg & Cheese Piroshki Recipe

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3.9 from 15 reviews

Cheesy Egg & Cheese Piroshki are delightful Eastern European breakfast pockets filled with a flavorful mixture of eggs and shredded cheese. Crispy on the outside and gooey inside, these comforting bites transform simple ingredients into a festive, satisfying treat perfect for any morning or snack time.

Ingredients

Dough Ingredients

  • 2 cups All-Purpose Flour (Gluten-free flour can be used as a substitute)
  • 1 teaspoon Salt (Kosher salt will impart a different texture)
  • 1 teaspoon Baking Powder (Ensure it’s fresh for best results)
  • 4 tablespoons Unsalted Butter (Can substitute with margarine or vegan butter)
  • 1 large Egg (Flax egg can be used for vegan option)
  • 1 cup Sour Cream (Plain Greek yogurt works well as a substitute)

Filling Ingredients

  • 2 cups Shredded Cheese (cheddar, mozzarella, or preferred blend)
  • 2 large Eggs (Use just egg whites for a lighter version)
  • 1 teaspoon Black Pepper (White pepper can be used for milder flavor)
  • 1 tablespoon Chopped Fresh Herbs (optional - parsley or dill recommended)

For Frying

  • Oil for Frying (vegetable or canola oil recommended; baking is an alternative for a healthier option)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Cut in the softened unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  2. Add Wet Ingredients: Mix in one large egg and the sour cream to the dry mixture. Stir until a rough dough forms that holds together but remains slightly sticky.
  3. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 15 minutes to firm up, making it easier to roll and shape.
  4. Make the Filling: In a separate bowl, beat two large eggs until combined. Fold in the shredded cheese, black pepper, and optional fresh herbs to create a delicious filling.
  5. Roll Out the Dough: Remove the dough from the fridge and place it on a floured surface. Roll it out evenly to about ¼ inch thickness.
  6. Cut Dough Circles: Using a 4-inch round cutter, cut circles from the rolled dough to form the piroshki bases.
  7. Fill the Piroshki: Place a generous spoonful of the egg and cheese filling into the center of each dough circle.
  8. Seal and Shape: Fold each circle over into a half-moon shape, then pinch the edges tightly to seal, creating a decorative crimp if desired.
  9. Heat the Oil: Pour oil into a large skillet and heat it over medium-high heat until it reaches about 375°F (190°C), hot enough for frying.
  10. Fry Piroshki: Carefully place the piroshki in the hot oil and fry them for 3-4 minutes on each side, or until they become golden brown and crispy.
  11. Drain and Cool: Remove the fried piroshki and drain on paper towels or a wire rack. Allow them to cool slightly before serving to enjoy the perfect melty filling inside.

Notes

  • Gluten-free flour can be substituted to make the dough gluten-free.
  • For a vegan version, replace the egg with a flax egg and use vegan butter and vegan cheese.
  • You can bake the piroshki as a healthier alternative: bake at 375°F (190°C) for 20-25 minutes or until golden.
  • Use fresh herbs like parsley or dill in the filling to add an aromatic freshness.
  • Be sure to seal the edges well to prevent the filling from leaking during frying.
  • Adjust the amount of black pepper in the filling to suit your taste preference.

Find it online: https://miracooking.com/cheesy-egg-and-cheese-piroshki-recipe/