Homemade Russian Pirozhki with Bacon, Apple and Cheese

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Last Updated on June 1, 2015 by Chef Mireille

Stuffed Pirozhki Recipe

Pirozhky can be stuffed with either sweet or savory fillings. Berry for sweet ones and cabbage for savory ones are the most popular fillings. However, using inspiration from Russian cooking, these are filled with apple, bacon and cheese. This filling is sweet and savory at the same time for a really delicious complex flavored piroshki.

Ingredients

  • milk
  • dry active yeast
  • sugar
  • butter
  • all purpose flour
  • egg
  • bacon
  • apple
  • onion
  • ground cinnamon
  • dried chives
  • salt
  • ground paprika
  • grated cheese (I used Fontina)

How to Make Russian Pirozhki

  • Put together the bread dough.
  • Let it rise until doubled, about 1 hour.
  • While it is rising, make the filling with bacon, apples, cheese and spices.
  • Divide the dough into 16 pieces.
  • Roll out the pastry and stuff them.
  • Let the stuffed rolls rest for another 30 minutes.
  • Bake for 40 minutes in a 350 F oven.

It’s best to cook the buns in 2 pans so they have room to spread without getting stuck together. However, if you squeeze them together in one pan as I did, carefully cut them apart with a sharp knife.

These buns have a palate tempting flavor profile – both sweet and savory at the same time! All stuffed inside an incredibly soft bread roll!

These make a delicious breakfast or tea time snack.

Pirozhky, Russian Pirozhky, Savory Stuffed Buns
Stuffed Russian Piroshky on a plate
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Russian Pirozhki

Stuffed Bread rolls with Apples, Bacon and Cheese. A delicious tea time snack.
Prep Time2 hrs
Cook Time40 mins
Servings: 16 rolls
Calories: 271kcal

Ingredients

Dough Ingredients

  • 1 cup milk
  • 1 1/2 teaspoons dry active yeast
  • 2 teaspoons sugar
  • 1 tablespoon melted butter
  • 1 teaspoon salt
  • 1 egg
  • 3 – 3 1/2 cups all purpose flour
  • egg wash 1 egg beaten with 1 tablespoon water

Filling Ingredients:

  • 4 slices chopped bacon
  • 1 apple peeled, cored and chopped
  • 1 thinly sliced onion
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried chives
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground paprika
  • 1 cup grated cheese I used Fontina

Instructions

  • Heat milk. Transfer 1/2 cup of the milk to a bowl. Add sugar and stir. Sprinkle yeast on top. Let it rest until yeast becomes foamy, about 10 minutes.
  • In the bowl of an electric mixer, combine proofed yeast with the rest of the milk, butter, salt and egg. Whisk with 1 cup of the flour. Add 2 more cups of flour and knead for 10 minutes until the dough is smooth and elastic, adding up to an additional 1/2 cup of flour as necessary.
  • Transfer to a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rise until doubled in size, about 1 hour.
  • Meanwhile, make the filling.
  • In a skillet, fry the bacon until it starts to brown.
  • Add onions and cook on medium heat for about 3 minutes, until they start to change color and caramelize. Add apples and spices. Cook for another 3 minutes.
  • Turn off heat and add cheese. Stir to combine until cheese is melted.
  • Spray a baking tray with non stick spray.
  • Divide the dough in half.
  • On a lightly floured board, roll out half the dough into a rectangle, Using a pizza cutter, divide into 8 pieces. Put a little filling in the middle of each piece.
  • Roll up like a burrito, folding in the edges as your roll. Pull some dough around the sides so that it is well sealed all around. Place seam side down on baking tray. Repeat with the other half of the dough.
  • Cover with a kitchen towel and leave to rise for 30 minutes.
  • Preheat oven to 350 F.
  • Brush with egg wash. Bake for 40 minutes, Leave to cool.

Notes

It’s best to cook the buns in 2 pans so they have room to spread without getting stuck together. However, if you squeeze them together in one pan as I did, carefully cut them apart with a sharp knife.

Nutrition

Calories: 271kcal | Carbohydrates: 43g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 282mg | Potassium: 134mg | Fiber: 2g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Adam M

    Apples, bacon, and onion seem like a great combination. I love the way all of the pirozhky bunch up against eachother in the pan when baking. Fun to tear apart and tear open!

  2. Stacy Rushton

    Bacon and apples and cheese are a winning combination is my book! Isn't it funny how sometimes we just don't feel like making something? Best part is that often what we end up making is better! Like your pirozhky.

  3. Holly @ abakershouse.com

    Apples, bacon and onions sounds like a wonderful combination and perfect for the filling inside this bread. I like that you created your own filling with what you had on hand. Looks like it worked really well.

  4. Ansh Dhar

    I had my first Pirozhky in Seattle. I was hooked . so hooked that I had to try my own when I got back. I will try it again with your flavor combinations! You stole my heart with this one 😀

  5. Shireen Sequeira

    Wow! Bacon, apple and cheese – what a burst of flavours it would be when one bites into this pirozhky! Great choice for a stuffed bread Mireille! I have to try this as soon as I manage to get my hands on some bacon!

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