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Pirozhki (Russian meat & vegie pastries)


  • Heat a little oil in a heavy-bottomed pan and briefly sauté 1 chopped onion until tender.
  • Add the mince and gently cook until it changes colour, mashing with a wooden spoon as you do so.
  • Then add the stock, Worcestershire, tomato sauce and seasonings. Mix well and gently cook until very thick and fairly dry, mashing as you do so.
  • Heat a little oil in a wok (or large non-stick pan) and gently sauté the remaining onion and cabbage until tender.
  • Then combine the cabbage mixture with the mince and set aside to cool.
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Whisk the egg and milk, and cut each pastry sheet into 4.
  • Then put a good dollop of the mince in the centre of each pastry square, paint the edges with egg wash and fold each corner into the centre to form a square (like an envelope). Repeat the process.
  • Place each parcel onto 1-2 lightly oiled baking trays, brush the tops with egg wash and cook in the oven for about 12-15 mins until puffed and golden.


  • olive oil
  • 2 onions, finely chopped
  • 500 gm minced beef
  • 1 cup chicken stock
  • a good splash of Worcestershire sauce
  • 1-2 good splashes good quality tomato sauce (or chutney)
  • sea salt & freshly ground pepper
  • ½ Savoy cabbage, finely sliced
  • 2 frozen puff pastry sheets
  • 1 egg, beaten
  • ¼ cup milk
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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