Russian baked or fried meat pies

Pirozhki (plural for pirozhok) are classic Russian baked or fried meat pies made with a soft dough and savory fillings. They can be stuffed with various fillings like meat, potatoes, cabbage, or mushrooms. Here’s a traditional recipe for Russian Meat Pies (Pirozhki) filled with ground meat.

Ingredients:
For the Dough:
4 cups all-purpose flour (plus extra for dusting)
1 cup warm milk (about 110°F/43°C)
1 packet (2 1/4 tsp) active dry yeast
2 tbsp sugar
1/2 tsp salt
2 large eggs
1/4 cup melted butter
1/4 cup vegetable oil
For the Meat Filling:
1 lb ground beef (or ground pork, chicken, or a mix)
1 large onion, finely chopped
2 cloves garlic, minced
2 tbsp vegetable oil (for frying)
Salt and pepper, to taste
Optional: fresh dill or parsley, chopped
For Brushing (before baking):
1 egg yolk (mixed with 1 tbsp water for egg wash)
Instructions:
Step 1: Prepare the Dough
Activate the yeast:

In a small bowl, mix the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough:

In a large bowl, combine the flour and salt. Make a well in the center.
Add the yeast mixture, eggs, melted butter, and vegetable oil. Mix everything together until a sticky dough forms.
Knead the dough:

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, adding a bit of flour as needed, until the dough is soft and elastic.
Place the dough in an oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Step 2: Prepare the Meat Filling
Cook the filling:
In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and garlic, and sauté until soft and golden.
Add the ground meat, breaking it up with a spoon, and cook until browned and fully cooked through (about 8-10 minutes).
Season with salt, pepper, and herbs (if using). Remove from heat and let the mixture cool slightly.
Step 3: Shape the Pirozhki
Divide the dough:

Once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into small, equal portions (about the size of a golf ball).
Fill the dough:

Roll each portion of dough into a small circle, about 1/4 inch thick. Place about 1-2 tablespoons of the meat filling in the center.
Fold the dough over the filling, pinching the edges tightly to seal. You can shape them into half-moons or more oval shapes.
Step 4: Cooking the Pirozhki
For Baked Pirozhki:
Preheat the oven:

Preheat the oven to 375°F (190°C).
Prepare for baking:

Place the pirozhki seam-side down on a baking sheet lined with parchment paper.
Brush the tops with the egg wash for a golden crust.
Bake:

Bake for 20-25 minutes, or until golden brown.
For Fried Pirozhki:
Heat the oil:

In a large skillet, heat about 1/4 inch of vegetable oil over medium heat.
Fry the pirozhki:

Fry the pirozhki in batches, seam-side down first, until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Step 5: Serve
Serve the pirozhki warm, as a snack or main dish. They pair well with sour cream, mustard, or your favorite dipping sauce.
Enjoy your homemade Russian Meat Pies (Pirozhki)!