Pirozhki

Pirozhki are small yeast buns with savoury fillings such as meat, cabbage or potato, baked or fried.

Pirozhki are a Russian snack, and the name is a diminutive of pirog, the larger pie. Cooks in Ukraine and Belarus make the same kind of bun under a closely related name, so the bun is shared across the region rather than belonging to one country.

What it really is

A pirozhok is a bun of soft yeast dough wrapped around a filling that is cooked before it goes in, so the bun only has to heat through and brown. The classic filling is minced beef with onion, and cabbage and potato fillings are also widespread. Egg is part of the usual recipe, in the dough, the filling or as a glaze on top, depending on the cook.

The usual method is baking. Fried pirozhki are also made, and they have a crisper skin and more oil in the bite.

How it's served

• Hot or warm, straight from the oven or the fryer, as they are sold at bakeries and street stalls.
• Held in the hand and eaten whole or in halves, often alongside soup or tea.
• Several to a plate, with each filling easy to tell apart so a guest knows what they are biting into.

How to write it on the menu

• Name the filling on the line: "Beef and onion pirozhki", "Cabbage pirozhki" or "Potato pirozhki". If the meat is a mix, name both meats.
• Flag the wheat in the dough and the egg, which is part of the usual recipe. Ask the kitchen whether the dough contains milk or butter.
• Say how each bun is cooked. Fried pirozhki use more oil, so state the method on the menu.
• State the portion as a count and a weight, since bun sizes vary a lot.