Piroshki are traditional Ukrainian hand pies made from soft, yeasted dough – a comforting staple that’s both hearty and satisfying.
In this version, I’ve taken inspiration from my classic meat piroshki recipe and given it a seasonal twist with a pumpkin and feta filling, fragrant with fresh herbs and aromatics. A touch of prosciutto adds a salty, umami note, though you can easily omit it for a fully vegetarian option.
Each piroshki is wrapped in a gluten-free bread dough that bakes into a beautifully soft and pillowy pastry. The golden crust soaks up the savoury flavours of the filling, creating a melt-in-your-mouth bite that’s comforting and full of autumn warmth.
How to Create a Pumpkin Piroshki Design
To give each piroshki a charming pumpkin look, cut four lengths of kitchen string and tie them evenly around each unbaked piroshki. Gently tighten the strings so they create light indents – this will mimic the ridges of a pumpkin once baked.
Place the shaped piroshki on a lined baking tray and brush with egg wash for a golden finish.
After baking, let the piroshki cool slightly, then carefully remove the kitchen string.
Just before serving, insert a short pretzel stick or carrot stick into the centre to resemble a pumpkin stem. For the finishing touch, add a fresh sage leaf beside the stem to complete the look.
How to Eat Pumpkin Piroshki
Piroshki can be enjoyed warm or cold, making them a great on-the-go snack or a tasty addition to picnics and lunch boxes.
Their festive pumpkin shape also makes them a lovely centrepiece for a Halloween party or any cozy autumn gathering.
For the best flavour, serve these gluten-free piroshki warm from the oven with a side of sour cream and mustard, or pair them with a simple green salad for a wholesome, flavour-packed meal.
Made Too Many?
If you’ve baked a few extras, you’ll be happy to know that piroshki freeze beautifully. Once cooled, store them in an airtight container or freezer bag.
When ready to enjoy, thaw briefly, then reheat covered in foil in a moderate oven for about 10 minutes. They’ll taste just as soft and delicious as freshly baked.
GOOD TO KNOW!
Piroshki and Cornish pasties were both created for similar reasons. In the eighteenth century, mine workers were often sent these hearty handheld pies for lunch, as their sturdy pastry and rich filling made them easy to carry and wholesome to eat.
Gluten-Free Pumpkin Piroshki
Equipment
- Kitchen string
Ingredients
PIROSHKI - Dough
- 250 ml warm milk
- 2 tsp dried yeast
- 1 tsp white sugar
- 500 g store-bought or homemade gluten-free plain flour
- 2 tsp xanthan gum
- 1 tsp salt
- 4 tbsp white sugar
- 2 egg yolks from medium-sized eggs
- 130g melted butter, cooled
PIROSHKI– Filling
- 400 g pumpkin, cut into 2-cm cubes, weighed after rind removed
- 1 tbsp olive oil, to coat the pumpkin
- 1 tsp garlic powder
- freshly cracked black pepper & salt, to season
- 1 tbsp butter
- ½ tbsp olive oil
- 1 onion, chopped finely
- 3 garlic clove, minced
- 3 tbsp fresh sage, finely chopped, or halve the amount if using dried sage
- 5 slices Prosciutto, finely sliced
- 135 g feta cheese, crumbled
- 1 handful spinach leaves, shredded
- 1 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely sliced
- 1 tsp ground nutmeg
- 1 tsp white pepper
- ½ tsp salt
Extras
- gluten-free flour, for rolling the dough
- 1 egg, lightly beaten with some water, to use as an egg wash
- 2 pinches salt, to sprinkle on the piroshki before baking
- store-bought gluten-free pretzel stick, (alternative: a thin raw carrot stick)
- fresh sage leaves, for garnishing
Instructions
PIROSHKI - Dough
- Heat up the milk until warm and stir in the yeast and sugar.
- Cover and allow to react for 10 mins.
- Melt the butter and allow it to cool down slightly.
- In a large bowl, mix the flour, xanthan gum, salt and caster sugar together.
- Make a well in the middle of the dry ingredients and add the melted butter, egg yolks and yeast mixture.
- Start mixing with a wooden spoon and then using your hands, bring the dough together, kneading for a few minutes.
- Cover and rest the dough in a warm spot for one hour.
PIROSHKI– Filling
- Preheat the oven to 180°C/350°F.
- Coat the pumpkin cubes in some olive oil and sprinkle garlic powder, salt and black pepper over them.
- Roast the pumpkin for 15 mins. Set aside while preparing the rest of the filling.
- In a large pan over medium heat, add the butter and olive oil and fry the onion until it becomes transparent.
- Add the garlic, sage leaves and prosciutto. Fry for 3 mins stirring often.
- Transfer the onion mixture to a bowl and add the roasted pumpkin, crumbled feta, shredded spinach leaves, herbs and seasoning. Combine gently, using two large spoons.
- Once combined, add the egg and fold in.
- Either start stuffing the piroshki with this pumpkin mixture or cover and chill to assemble later.
Assembling the piroshkis
- Knead the dough on a floured surface and then divide the dough into equal golf size balls.
- Roll each ball out to 12 cm in diameter, sprinkling more flour on the surface if it starts to stick.
- Add 2 tablespoons of filling to the centre of the rolled-out dough.
- Gather the edges of the dough and meet in the middle, pressing together.
- Pinch the dough firmly at the centre to enclose the filling.
- Cut 4 pieces of kitchen string 15cm long and place the piroshki pinched side down on top of one length of string.
- Tie the first string quite tightly around the centre of the piroshki, tightening it until it presses into the dough and creates a pumpkin rind pattern.
- Repeat with the second piece of string.
- Continue tying the 3rd and 4th string, making sure they are evenly spaced.
- Once all of them have been tied, snip the ends off neatly.
- Place the assembled piroshkis on a lined baking tray and cover them to rest for 10 mins.
- Brush the tops with the egg wash and sprinkle them with salt.
Baking
- Preheat the oven to 180°C/350°F.
- Bake for 25 mins, or until they appear golden.
- Allow to cool on the tray for 5 mins before removing the strings gently.
Serving
- Before serving, insert a pretzel or carrot stick into the centre of each pumpkin piroshki followed by a medium-sized fresh sage leaf.
- Serve warm or at room temperature with a side of sour cream or mustard.
Notes
- Keeps for 3 days chilled
- Suitable to freeze
- Reheat in the air fryer or moderate oven
