cheesy beef stuffed buns

These Cheesy Beef Stuffed Buns are the ultimate crowd pleaser. The perfect-size hand-held snack.

Imagine the flavor and texture of your favorite fast-food cheeseburger. Only this one is way more healthy. And way less messy. The consensus in my household is that they are also way more delicious.

The recipe I’m sharing with you is adapted from one I discovered at King Arther Baking. They refer to these treats also as Russian Pirozhki.

The concept is similar to the stuffed buns enjoyed in many European countries… such as Lasineciai – Lithuanian Bacon Buns. Then there’s the German Bierock – traditionally filled with beef and cabbage. The list is endless. Around the globe, we all enjoy our own version of bread stuffed with a delicious savory filling.

Let’s get started on the dough for your Cheesy Beef Stuffed Buns…

What you’ll need for the dough…

• Unbleached all-purpose flour
• Granulated sugar
• Salt – table salt is fine
• Instant yeast
• Cheddar cheese powder – see my note below
• Sour cream
• Unsalted butter – at room temperature
• Warm water
• Eggs 

A note on the cheddar cheese powder…

This is something that is not commonly used but I highly recommend it. Not only does it add significant flavor to this bread dough but it can be used to make a quick and delicious mac & cheese. Or try sprinkling some on your next batch of freshly made popcorn …so darn good.

If you can’t find it in your local market, you can easily purchase it online at Amazon or at King Arthur Baking. If you need to proceed without it, you can replace it with some finely shredded cheddar cheese or parmesan cheese.

• Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
• Whisk to combine the flour, sugar, salt and yeast in a large bowl.
• Add the cheddar cheese powder and whisk until incorporated.

• Add the remaining ingredients to the flour mixture.
• Mix and knead until a soft, smooth dough forms.
• This can be done by hand, mixer or bread machine.

I would normally make this dough with my stand mixer, using the dough hook. Not everyone has a stand mixer or a bread machine, so I thought I’d give you an idea of how this can easily be made by hand …as you can see here. 

• Transfer the dough to a lightly greased bowl.
• Cover, and allow to rest for about 90 minutes.
• The dough will be puffy but not necessarily doubled in bulk.

What you’ll need for the meat filling…

• Olive oil
• Onion or shallot
• Fresh garlic
• Ground beef
• Salt & freshly ground black pepper
• Fresh parsley
• Shredded cheddar cheese
• Large egg – to brush on the dough when assembling

• Heat the oil in a sauté pan set over medium heat.
• Add the onion and cook until translucent.
• Add the garlic and ground beef.
• Cook for 5 to 10 minutes, breaking the meat up as it browns, until it’s cooked through.
  
• Remove the pan from the heat.
• Season the filling to taste with salt, pepper, and parsley.
• Cool to room temperature.
• Stir in the cheese.
  
• The filling can be made ahead of time, then wrapped and stored in the refrigerator until ready to use.
  

It’s time to assemble your awesome Cheesy Beef Stuffed Buns.

• Divide the dough into 16 equal pieces.
• If you have a digital food scale, they’ll weigh about 2 ounces each.

• Shape the pieces into balls.
• Place them on lightly greased or parchment-lined baking sheets, leaving about an inch between them.
  
• Cover the dough balls, and allow them to rest for about 15 minutes.

• Shape each ball into a flattened round about 5″ in diameter.
• Brush the surface with some of the egg/water wash.
• Place 2 tablespoons of filling onto the center of each round.
  
• Pull the dough over the filling.
• Pinch the two opposite edges together tightly, to seal in the filling
• It is helpful to cradle the bun in the palm of your hand as you seal in the filling.
• The sealed bun should look like a dumpling.
  

• Place the buns on the previously used lightly greased or parchment-lined baking sheets.
• Cover the buns, and allow them to rise for 1 hour, or until puffy.
  
• Towards the end of the rising time, preheat the oven to 400°F.
  

• Brush the buns with the remaining egg wash.
• Bake the buns for 15 to 20 minutes, until golden brown.
• It’s OK if some of the seams have come undone and the filling is visible; they’ll be more rustic that way.
  

• Remove the buns from the oven and allow them to cool for 5 to 10 minutes before serving.
  

These Cheesy Beef Stuffed Buns are absolutely delicious just as they are. No exaggeration!

But I must admit they’re pretty darn good when served with some homemade Bread & Butter Pickles and your go-to dipping sauces. My family’s favorites are Creamy Horseradish Sauce and Smoked Red Pepper Sauce. Then there’s always some good old-fashioned ketchup.

Once you see how easy these guys are to make – and how amazing this dough is to work with – you may find yourself looking for ways to customize your stuffed buns. 

The filling options are countless but here’s a possibility or two for you to consider…

• Shredded pot roast, roasted peppers, chopped prepared broccoli rabe & shredded provolone – great way to use up those leftovers
• Well-seasoned shredded rotisserie chicken, sautéed peppers, sautéed onions & shredded cheddar – serve with some sour cream and call them fajita buns
• Sautéed sliced mushrooms, sautéed onions, wilted spinach & feta – awesome snack for the vegetarian crowd 
• Double the recipe for the beef filling & add more to each bun to make a heartier version

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More hearty snacks…