Egg and Cheese Piroshki

The warm aroma of freshly baked piroshki will instantly transport you to a cozy Eastern European kitchen. With their pillowy-soft dough and creamy, savory filling of hard-boiled eggs, gooey cheese, and aromatic green onions, these handheld delights are both nostalgic and irresistibly comforting.

Perfect for a brunch spread, quick lunch, or picnic treat, these Egg and Cheese Piroshki are also freezer-friendly and great for prepping ahead. They’re an easy introduction to Slavic baking and are guaranteed to win over both kids and adults alike. Whether you’re new to piroshki or grew up enjoying them, this recipe is a must-have in your comfort food collection.

Full Recipe

Ingredients:

For the Dough:

• 1 cup warm milk

• 2 ¼ teaspoons active dry yeast

• 1 tablespoon sugar

• 1 teaspoon salt

• 3 tablespoons butter, melted

• 1 large egg

• 3 to 3 ½ cups all-purpose flour

For the Filling:

• 6 hard-boiled eggs, chopped

• 1 cup shredded mozzarella cheese

• ¼ cup chopped green onions

• Salt and pepper to taste

• 1 egg yolk + 1 tbsp water, for egg wash

Directions:

1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let sit for 5-7 minutes, until frothy.

2. Add the melted butter, egg, and salt to the yeast mixture and whisk together. Gradually add flour, 1 cup at a time, mixing with a dough hook or by hand, until a soft dough forms. Knead for 7-10 minutes until smooth and elastic.

3. Cover the bowl with a towel and let the dough rise in a warm place for 1 hour, or until doubled in size.

4. Meanwhile, prepare the filling by combining the chopped boiled eggs, shredded cheese, green onions, salt, and pepper in a bowl. Mix well and set aside.

5. Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and then flatten into a circle about 5 inches in diameter.

6. Spoon 2 tablespoons of filling into the center of each dough circle. Fold the dough over the filling and pinch the edges to seal, forming a half-moon shape. Place seam-side down on a parchment-lined baking sheet.

7. Cover the filled piroshki with a clean towel and let them rest for 20 minutes. Preheat oven to 375°F (190°C).

8. Brush each piroshki with egg wash, then bake for 20–25 minutes, or until golden brown and puffed.

9. Allow to cool slightly before serving warm or at room temperature.

Prep Time: 1 hour 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 40 minutes

Kcal: 280 kcal
Servings: 12 piroshki

Introduction to Egg and Cheese Piroshki

Egg and Cheese Piroshki are a beloved Eastern European comfort food, deeply rooted in Russian and Ukrainian culinary traditions. These fluffy, yeast-raised pastries are typically baked or fried and come with a variety of fillings, both sweet and savory. Among the savory versions, the egg and cheese filling is particularly popular for its simplicity, rich flavor, and satisfying texture. The soft, golden exterior of the dough encases a warm, creamy interior that combines hard-boiled eggs, melty cheese, and aromatic green onions—creating a handheld meal or snack that’s as nostalgic as it is delicious.

Traditionally, piroshki were made by home cooks using whatever ingredients were readily available, making them a versatile dish that adapts well to seasonal ingredients and family preferences. The egg and cheese variety gained its popularity for being budget-friendly, vegetarian-friendly, and incredibly satisfying. Whether served as a side dish, breakfast, snack, or light meal, these piroshki are a cherished staple at family gatherings, holiday feasts, and Sunday brunches.

Cultural Significance and Origins

The word piroshki (also spelled pirozhki) is the plural form of pirozhok, which is a diminutive of piróg, meaning pie in Russian. Though the fillings and techniques may vary, the essence of piroshki lies in its roots as a celebratory and everyday food. In Slavic households, these filled buns were often prepared in large batches, making them ideal for sharing with friends, neighbors, and guests.

Historically, piroshki were portable and practical—great for field workers, travelers, or school lunches. Over time, the dish has spread across borders and cultures, evolving with local twists and modern ingredients. Despite these changes, the traditional egg and cheese version remains a comfort food classic, connecting generations through the shared experience of baking and enjoying homemade pastries.

Why You’ll Love This Recipe

One of the most endearing qualities of Egg and Cheese Piroshki is their incredible versatility. They can be made ahead of time, stored in the freezer, and reheated whenever needed, making them perfect for meal prep or busy weekdays. The dough is soft, pillowy, and just slightly sweet—providing the perfect contrast to the savory, creamy filling.

They’re also very customizable. While the classic combination includes chopped hard-boiled eggs, shredded mozzarella, and green onions, you can easily add your favorite herbs, use different cheeses, or even incorporate spinach or sautéed mushrooms for added flavor. This makes the recipe not only delicious but also adaptable to what you have on hand or what your dietary preferences require.

Another reason this recipe is so beloved is that it strikes the perfect balance between indulgent and wholesome. The filling is rich in protein and nutrients, and because these piroshki are baked (not fried), they’re lighter and easier to digest than many other filled pastries.

Serving Suggestions

Egg and Cheese Piroshki can be served hot, warm, or at room temperature, making them ideal for just about any occasion. For breakfast, pair them with a cup of tea or coffee and a side of fresh fruit. As a lunch or snack, they’re great with a crisp cucumber and tomato salad or a simple soup like borscht or chicken broth.

You can also use them as a side dish during family dinners or add them to a picnic spread with fresh veggies, dips, and lemonade. Their compact size and portable nature make them excellent additions to lunchboxes for kids and adults alike.

If you’re hosting a brunch or potluck, serve a tray of these piroshki alongside sweet varieties like apple or berry-filled versions to provide a balanced menu that satisfies every taste preference.

Storage and Reheating Tips

One of the best features of this recipe is its freezer-friendliness. After baking and cooling completely, the piroshki can be stored in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy them, simply reheat in a preheated oven at 325°F (160°C) for 10–15 minutes, or until warmed through.

In the refrigerator, baked piroshki will stay fresh for about 3–4 days. For the best texture, avoid microwaving them directly, as this can make the dough rubbery. Instead, reheat in the oven or toaster oven to preserve their golden crust and soft center.

Health Benefits

Although piroshki are generally viewed as a comfort food, this egg and cheese version offers several nutritional benefits. The hard-boiled eggs provide a great source of high-quality protein, vitamins B12 and D, and essential amino acids. The cheese contributes calcium and fat, while the green onions offer a boost of antioxidants and vitamin C.

Because the piroshki are baked, not fried, they’re lighter than many traditional filled pastries and more suitable for regular consumption. You can also control the amount of salt and fat in the recipe, making it a healthier choice for those looking to enjoy traditional food without overindulging.

Using whole wheat flour or adding flax seeds to the dough can further boost the fiber content and turn this humble snack into a nutrient-rich option. Additionally, making the piroshki from scratch allows you to avoid preservatives and artificial ingredients commonly found in store-bought snacks.

Cooking Tips and Variations

If you’re new to working with yeast dough, don’t worry—this recipe is beginner-friendly. The key to successful piroshki dough is giving the yeast enough time to activate and the dough enough time to rise. Keep your ingredients at room temperature, and ensure your milk is warm (but not hot) to encourage proper fermentation.

You can experiment with different fillings once you master the dough. Some tasty additions to the classic egg and cheese mix include caramelized onions, sautéed leeks, feta cheese, dill, or even crumbled cooked bacon. For a touch of spice, a pinch of paprika or chili flakes can add depth to the flavor.

For a shiny, bakery-style finish, don’t skip the egg wash before baking. It helps achieve that gorgeous golden brown color and gives the piroshki an appealing texture. Brushing the tops with melted butter right out of the oven adds an extra dose of richness and helps keep the crust soft.

Make-Ahead and Party Prep

Hosting a gathering? Egg and Cheese Piroshki are a fantastic option for feeding a crowd. You can prepare the dough and filling the night before, store them in the fridge, and shape and bake the next day. Alternatively, you can shape the piroshki and freeze them unbaked. When ready, simply thaw, proof, and bake.

They also make excellent additions to holiday spreads—especially Easter, where eggs symbolize new beginnings and spring. Serve them alongside colored eggs, pickled vegetables, and other traditional dishes for a festive and meaningful meal.

Conclusion

Egg and Cheese Piroshki are more than just a recipe—they’re a celebration of tradition, comfort, and the simple joy of baking from scratch. These soft, golden pastries with their creamy, cheesy filling are perfect for any time of day and can be made ahead, frozen, and reheated with ease. They bring families together, evoke warm memories, and introduce new cooks to the wonders of Slavic home cooking.

Whether you grew up eating them or are discovering them for the first time, Egg and Cheese Piroshki are a timeless favorite that will find a permanent place in your kitchen. Try them once, and they’ll quickly become a go-to comfort food you’ll come back to again and again.