posted in Recipe


Hi there. i promised to some of you on instagram to post a recipe for pirojki, now i finally came around to write about it. For those that i don’t know – i love to cook, try different recipes and come up with my own. This particular one came from my mother in law. To me it is one of those comfort foods that is good at any time of the day or any season of the year. But i’ll tell you a secret, they’re a specially good late at night. Ask me how i know… We’ll just leave at that 🙂
My mom used to make pirojki pretty often when i was a kid and growing up i always wanted to know how to make them. Every time i would ask my mom how to make them, she would just say…you put a little bit of this and a little of that.. Huh? I NEED A RECIPE MOM!!! I’m sure there are people out there that will agree with me on that one. I try to be exact when it comes to making the dough. It’s like science in a way. But… guess what? you guys don’t have to worry about it at all! It’s easier than you think. Usually when i cook, i do everything from scratch but i didn’t feel bad taking a shortcut with pirojki. Enough talking, let me just show you…
There are so many different fillings you can do, so don’t be afraid to try your own combination.

Things you’ll need

* 2 packs of Pillsbury Biscuits (i get the 4 pack when i shop)
* 1/2 onion dices small
* 1/2 lb ground beef
* 1/4 small cabbage shredded
* salt & pepper


Cook the onion with a little oil until soft, then add beef. Don’t forget salt and pepper. Once that’s cooked, set aside in a bowl. Clean the pan and cook the cabbage with a little salt and pepper. Once the cabbage begins to soften up add the meat mix and turn off the oven. Let it sit covered for a little bit. Take the cabbage/meat mix out on a plate and let cool off. Now ladies, this is where you take off your rings so they won’t be covered in flour. Sprinkle some flour on your work surface and start rolling out the dough one by one. You will need more flour in the process so keep it close by.

*TIP Don’t roll the dough too thin, it will rip.
Once you have a rolled out circle place a teaspoon of stuffing in the middle and pinch the edges of the dough. If you’re feeling fancy, at this stage you can do what’s called “pinch and fold” method to get a nice looking seam.

As you keep working on the rest of dough, keep the once you already made covered so they won’t dry out.
When you’re done with all of them, get your pan nice and hot with plenty of oil in it. Work in batched of 3 to 5 depending on the size of your pan. Get them golden on all sides adding more oil as you go.
Once you’re all done with your pirojki, stack them on a plate, cover them with a napkin and quietly walk away in to your room so you can eat all of them! I’m kidding. These guys are best when shared! At 2 am… on a friday night…just saying. It’s really up to you when you eat them!! Enjoy!
Till next time! 🙂


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