This is an easy piroshki recipe. You make these simple ham and cheese piroshki in three steps: make the dough, cook the filling, and then assemble the piroshki. It’s easiest to do with a dough press, but you can build it manually. If so, be sure to seal the edges well with the tines of a fork.
For the Piroshki Dough
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup cold butter
- 2 large eggs
- 1 cup sour cream
- Sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into 1/2-inch cubes and add it to the flour. Cut the butter into the flour with a pastry knife until it is the consistency of oatmeal.
- In another bowl, whisk the eggs and sour cream together until it is smooth.
- Add the egg mixture to the flour mixture and stir into a mass. Remove the dough ball to a floured counter and knead for a few minutes to make a smooth dough. Cover the dough ball and chill it in the refrigerator for an hour.
For the Piroshki Filling
- 1 1/2 cups cubed ham, 1-inch pieces
- 1 1/2 cups cubed cheddar cheese
- 6 teaspoons mustard
To Assemble and Bake the Piroshki
Preheat the oven to 375 degrees.
- Divide the dough in half and return one half to the refrigerator to keep it cold. Roll the dough out on a floured counter to a thickness of 1/4-inch. Cut the dough into twelve 6-inch rounds. Place a round in the floured dough press.
- Spread 1/2 teaspoon mustard onto each piroshki round.
- Place 2 tablespoons of ham and 2 tablespoons of cheese onto a piroshki round.
- With a pastry brush, spread water on the edges of the round to help seal it. Close the dough press firmly to seal the edges of the pastry. Continue with the rest of the rounds and filling. Place the piroshki on a lightly greased baking sheet.
- Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with beaten egg. Bake at 375 degrees for 12 to 15 minutes.
Baker’s note: You can make piroshki without a dough press—a dough press just makes it easier. Place your filling on one-half of the round, fold the other half over until the edges meet, and press the edges together with the tines of a fork. Press firmly to make sure that you have a good seal.