Stuffed Buns

1 2 minutes read

Pirozhki — meaning “little pies” — are beloved Russian buns that can be baked or fried and filled with anything from sweet jam to savory meats. This version features a hearty filling of seasoned ground beef and melted cheddar, wrapped in a soft, pillowy dough enriched with sour cream, butter, and eggs.

Perfect fresh from the oven, paired with soup or salad, or packed for a satisfying snack on the go, these buns are a cozy, crowd-pleasing treat. The recipe yields 16 golden, delicious pirozhki — ideal for sharing or meal prepping.

🧂 Ingredients

For the Dough

Ingredient	Amount
All-purpose flour	4 cups (480 g)
Cheddar cheese powder	¼ cup (28 g)
Sour cream	½ cup (113 g)
Unsalted butter, softened	4 tablespoons (57 g)
Warm water	½ cup (113 g)
Large eggs	2
Granulated sugar	2 tablespoons (25 g)
Table salt	1½ teaspoons (9 g)
Instant yeast	2 teaspoons

For the Filling

Ingredient	Amount
Vegetable or olive oil	1 tablespoon (14 g)
Onion or shallot, finely diced	1 small
Garlic, finely chopped	1 clove
Ground beef	8 oz (227 g)
Salt and pepper	To taste
Chopped parsley (fresh or dried)	To taste
Shredded cheddar cheese	1½ cups (170 g)
Egg + water (for egg wash)	1 egg + 1 tablespoon water

👩‍🍳 Step-by-Step Instructions

1️⃣ Make the Dough

Mix the ingredients: In a large bowl or stand mixer, combine flour, cheese powder, sour cream, butter, warm water, eggs, sugar, salt, and yeast. Mix until a soft, smooth dough forms.
Knead: Knead by hand (5–7 minutes) or with a dough hook (4–5 minutes) until elastic and smooth.
Let rise: Transfer to a greased bowl, cover, and let rest for 90 minutes. The dough should be puffy but doesn’t need to double.

2️⃣ Prepare the Filling

Sauté aromatics: Heat oil in a pan over medium heat. Cook onion until translucent (3–4 minutes), then add garlic.
Brown the beef: Add ground beef, breaking it up as it cooks. Cook until fully browned (5–10 minutes).
Season & cool: Add salt, pepper, and parsley. Let cool to room temperature, then stir in shredded cheese.

Tip: Make the filling ahead and refrigerate until ready to use.

3️⃣ Assemble the Buns

Divide the dough: After rising, divide into 16 equal pieces (about 2 oz or 56 g each).
Shape & rest: Roll into balls and place on greased or parchment-lined baking sheets. Let rest for 15 minutes.
Fill & seal: Flatten each ball into a 5-inch round. Brush with egg wash. Add 2 tablespoons of filling to the center, then pinch the edges to seal like a dumpling.

4️⃣ Final Rise & Bake

Second rise: Arrange buns on baking sheets with space between. Cover and let rise for 1 hour.
Preheat oven: Toward the end of rising, preheat to 400°F (200°C).
Brush & bake: Brush tops with egg wash. Bake for 15–20 minutes until golden brown.