Russian Oven: Pirozhki, stuffed buns from ancient times

Pirozhki have been on the Russian menu for at least a thousand years. With their great variety of fillings and compact size, they are the perfect choice for a picnic or lunch break.

Pirozhki are perhaps one of the best known Russian dishes. These small pastries filled with meat, fish or vegetables can be either a snack or a second course side. In Russia traditional pirozhki are served everywhere, be it a restaurant or a snack bar. Not only that, they can (and most definitely should) be baked at home.

We will show you how to cook pirozhki filled with eggs and green onions, which is a rather popular variety in Russia.

For the dough you will need

  • 290g (2.3 cups) all-purpose flour
  • 150g (2/3 cup) cottage cheese
  • 50g (1/4 cup) milk
  • 50g (1/5 cup) refined vegetable oil
  • 1 egg 
  • 10g (2 teaspoons) baking powder
  • 3g (1/2 teaspoons) salt

Sift the flour through a strainer, then mix with baking powder and salt. Mix the cottage cheese with milk and vegetable oil. Add the egg. Put the blend into the flour mix. Mix the dough. Put the dough in the fridge for 30 minutes.

Now for the filling. Be sure to have:

  • 4 eggs
  • 3 tablespoons green onions

Boil the eggs, crush with a fork and mix with the freshly chopped green onions. Add salt and pepper to your taste.  

When the filling is ready, roll out the dough and cut into thin oval-shaped pieces. Wrap the filling in the dough pieces. Smear the pirozhki with egg using a silicon brush.

Bake the pirozhki at 190 C (374 F) for 22-25 minutes.


Russian Oven is a video series devoted to Russian pastries, featuring traditional age-old pies and cakes, inventive cookies and tarts of recent years, plus Soviet classics and much more. Stay tuned!


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