Russian Piroshkis

“I had these at a Russian restaurant one time. They have a unique taste, and we were glad to find this recipe. The borscht was good too, unfortunately we didn’t get a recipe for that.” – Calla Ferre

Russian Piroshkis

Course: Main Courses – Beef
Cuisine: Russian


  • 1/2 Pound Lean Ground Beef
  • 1 Medium Onion Chopped
  • 2 Cloves Garlic Minced or Pressed
  • 1/4 Pound Mushrooms Chopped
  • 3 1/2 Tablespoons Soy Sauce
  • 2 Hard-Cooked Eggs Chopped
  • Pepper To Taste
  • 1 10-Ounces Package Frozen Patty Shells Thawed
  • 1 Egg White Slightly Beaten


  • Crumble and cook beef in 10- to 12-inch frying pan over medium heat until well browned, about 5 minutes.
  • Add onion, garlic, and mushrooms and cook for about 10 minutes more or until onion is soft. Stir in soy, scraping to loosen brown bits. Remove from heat. Stir in eggs and pepper. Cool.
  • On a lightly floured board, roll each shell out to a 7-inch circle. Spoon 1/6 (about 1/2 cup) of meat mixture onto center. Moisten edges with egg white and with seam on top, pinch firmly to seal. Flute edge. Pierce tops in several places to allow steam to escape
  • Set on ungreased baking sheet. If made ahead, cover and chill up to 8 hours. . Bake, uncovered, at 450 degrees for about 20 minutes or until golden. Serve warm. Makes approximately 6 servings.
  • A slice of cheddar cheese may also be added to pastries.

1976 Recipe – Jean Hansen – From Better Homes and Gardens Magazine