Ukrainian Pyrizhky With Meat Filling (Stuffed Buns)

Recipe by Olha7397

Pyrohy and pyrizhky are usually made of yeast-raised dough but for special occasions short or puff pastry may be used. These pyrizhky are light and tender and very good. Everybody loves these when I make them especially the meat pyrizhky.

Top Review by Annabell33

These always turn out really good and they're a great get up and go type of food. Just a few problems with the recipe. <br/><br/>1) MAKE THE DOUGH FIRST!!! You will have to let it sit and rise which takes a while.<br/><br/>2) There is no way this takes only one hour to make. This takes around 3 or 4 hours to make. The dough takes around 1 to 2 hours to rise and make (but maybe you don't have to wait that long?). Then if you're not experienced at making these, putting the meat into the dough is hard and took me about an hour to get everything packed. The dough doesn't want to stick to what I did was squeeze the edges together and then put water on them and curl them onto a dry part of the bun.<br/><br/>3)The filling is kind of gross...(I made it before) but the second time I just used my favorite ground beef recipe without all of the fat dripping etc and I thought it was better. Also If you use the recipe filling beware because it is pretty wet. You want to use dry meat (so no stew) for the stuffing because it will spew out (been there done that). <br/><br/>4)Okay and finally, when you're making the buns and pancaking the dough, you want it to be as flat as possible. I used small balls that fit my hands. Fit in as much of the filling as possible. I say this because these things are bready. If they are too thick, your first bite will be bread and the meat will be hidden. Because I did this my baking time was 15-20 minutes. 30-35 min was way to long. <br/><br/>Great recipe though Thanks!

Ingredients Nutrition


  1. PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
  2. To the hot scalded milk, add the butter, and cool to lukewarm.
  3. Add the eggs, salt, sugar, and yeast.
  4. Mix in enough flour to make a medium soft dough as for bread.
  5. Knead on a floured board until smooth and satiny.
  6. Return to the bowl, cover, and let it rise until double in bulk.
  7. Punch down, knead a few times in the bowl, and let it rise again.
  8. Use any favorite filling in the recipes that follow.
  9. TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
  10. Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
  11. (I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
  12. All edges must be free of filling.
  13. Shape into an oblong with a plump center and tapering ends (like a football).
  14. This is the traditional shape of pyrizhky.
  15. As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
  16. Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
  17. Cover and let them rise in a warm place until light, for about 1 hour.
  18. Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
  19. Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
  20. MEAT FILLING: Cook the onion in half of the butter until it is tender.
  21. Add the remaining butter and the meat.
  22. Brown the meat lightly.
  23. Season with salt and pepper.
  24. Cover and cook over a low heat until done.
  25. Remove the meat.
  26. Stir the flour into the drippings.
  27. Add the soup stock or water, then cook, until the sauce comes to a boil.
  28. Combine with the meat and cool.
  29. Mix in the parsley and chopped eggs.
  30. *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.

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