photo: Fluffiest Sausage Piroshki

Fluffiest Sausage Piroshki

I cook fried sausage piroshki on kefir quite often. The recipe for a non yeast dough is very easy and fast, the dough does not require long rising. The filling for such Russian piroshki is also as simple as possible: it is enough only to grind all the ingredients and mix them until homogeneous consistency. Piroshki on kefir are very tasty, fluffy and appetizing. After frying, the dough is crunchy and airy, while the filling remains as juicy as possible. Any high-quality sausage is suitable for the recipe. Choose tomatoes not too juicy, fleshy varieties. Hard cheese, greenery or mushrooms fried with onions will significantly enrich the taste of the filling. Therefore, focus on your taste and choose what you like more.
75 min


  • Whole wheat flour
    380 g
  • Kefir
    250 ml
  • Egg
    1 pcs
  • Vegetable oil
    30 ml
  • Baking soda
    0.5 tsp
  • Salt
    0.5 tsp
  • Sausage
    200 g
  • Tomato
    150 g
  • Cheese
    100 g
  • Dill
    30 g
  • Parsley
    30 g

Piroshki (Russian Hand Pies)


  • 1. In a deep bowl, combine warm kefir and baking soda. Mix so that the soda reacts with the kefir. Break into the obtained mixture 1 chicken egg and add salt and vegetable oil.
  • 2. Thoroughly mix the ingredients with a wire whisk, following the piroshki recipe.
  • 3. Add sifted wheat flour into the dough.
  • 4. Kneed the soft elastic dough. Transfer the dough into a deep bowl greased with vegetable oil, cover with food wrap and leave for 30 minutes.
  • 5. In the meantime, let’s prepare the filling. Cut sausage and fresh tomatoes into cubes, grate hard cheese on a large grater, finely chop dill and parsley. Combine all the ingredients for filling in a deep ware, mix.
  • 6. After 30 minutes, you can start forming piroshki with sausage step by step. Divide the dough that has increased in size into several parts for convenience. Roll one part of dough into a layer with thickness of 3 mm on the working surface dusted with flour. Using a glass or a mounding ring cut out from the dough round blanks with a diameter of 8-10 cm.
  • 7. On half of the blanks, let’s put a filling from sausage with tomatoes and cheese. Cover the blanks with the remaining dough circles, carefully attach the edges of the piroshki.
  • 8. With the help of a rolling pin, roll the piroshki a little, giving the products an oval shape. In this way form all the piroshki.
  • 9. Put the blanks in a frying pan with heated vegetable oil (150 ml). On a medium heat, fry pies with sausage in a frying pan until golden on both sides.
  • 10. Transfer the finished products on a plate covered with paper towels to remove excess oil. Serve golden piroshki with sausage immediately after cooking until they cool down.
  • 11. Bon Appetite!
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