ukranian pyrizhky buns

Ukrainian Pyrizhky (Beef Buns)

Last Updated on June 6, 2022

Packed with a rich mix of beef and bacon, these plump buns work well as snacks or appetizers. If you find yourself with extras, freeze them for future use, they reheat well for a quick meal. 

ukranian beef buns

Ukrainian Pyrizhky (Beef Buns)

3.76 from 53 votes
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Protein: Beef
Cut: Bacon, Ground Beef
Course: Appetizer, Lunch, Main Course
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 10 people
Author: Nevin Martell


  • 1 pound ButcherBox ground beef
  • 6 strips thick-cut bacon diced
  • 1 medium yellow onion peeled and finely diced
  • 6 cloves garlic peeled and minced
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 3 tubes Pillsbury Crescent Rolls
  • 1 egg yolk


  • Heat a large non-stick skillet over medium-high heat and sauté the bacon until it starts to brown, stirring frequently—about 8 minutes.
  • Add the onion and sauté until the onion is translucent and the bacon is golden brown, stirring frequently—about 8 minutes.
  • Add the beef and sauté until it is cooked through and browned, stirring frequently to break up clumps—about 10 minutes.
  • Add the garlic, stir to incorporate fully, and sauté it until you can smell the garlic cooking, about 1-2 minutes. Remove skillet from heat and cool the beef mixture.
  • Flour a work surface and unroll the tubes of dough onto the surface. Separate each roll into 8 equal pieces for 24 pieces total.
  • Heat the oven to 375°F. Line 2 sheet pans with parchment paper. Whisk together egg yolk and 1 teaspoon of water.
  • Place 2 heaping tablespoons of the beef mixture at the center of a dough round. Bring together opposing sides of the dough and pinch together to form an open-ended tube. Then fold each open end towards the center and pinch the dough so it's tightly sealed, creating a pill-shaped bun. Turn it over and place it seam side down. Brush top with egg wash. Repeat with remaining dough rounds.
  • Cook for about 15 minutes—the buns will be light amber brown and firm to the touch. Cool for 10 minutes before eating.
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Nevin Martell is a D.C.-area based food and travel writer, parenting essayist, recipe developer, and photographer whose work has appeared in The Washington PostNational Geographic, FortuneTravel + Leisure, and many other publications. His eight books include Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery and The Founding Farmers Cookbook: 100 Recipes for True Food & DrinkIt’s So Good: 100 Real Food Recipes for KidsFind him on Instagram @nevinmartell, on Twitter @nevinmartell, and online at