Pirojki with potatoes

As you probably realized by the name “pirojki” is a Russian recipe and they are a kind of mini pies with yeast dough, they are required to be in the form you see in the picture, if you modify their shape their name will be changed. This recipe I saw on Russian culinary forum, I can not say I liked the picture presentation, they had but a list of 49 pages of photos and praises from all the persons that tried it out immediately made me to go to the kitchen and try it (especially since the ingredients are so fast and simple).

What can I say, for about half a year now, the pirojki are present on my table with every opportunity because they are vanishing from the plate as they were melting on the plate; and even those that say that do not like potatoes or onions go trough them as rats trough cheese not understanding what they are eat, especially children. They are ideal to serve at the meal, or breakfast and the can be made so fast, clean, and are absolutely delicious.

They are just as good with other salty fillings – see the last step variants that we propose, otherwise you can improvise.

Quantity: 20 pieces (depends how many you make)
Difficulty: medium
Preparation time: 45 min
Total preparation time: 60 min

Skim milk / yogurt / Kefir a glass of 250 ml
0.5 glasses of sunflower oil
1 tablespoon sugar
1 teaspoon salt
11 g instant yeast if it doesn’t instantly dissolve simply put a few tablespoons of water until is dissolved and add some yogurt
Quality white flour 3 cups
Potatoes white / yellow 1 kg for filling
White onion 1 piece
Herbs (dill, parsley) 2 tablespoons ground black pepper and a little extra salt according to taste
1 egg yolk for anointed above

Getting Started
1. First prepare the filling, so it can be cold when you fill your pirojki.
So potatoes are clean, wash and boiled in water enough to cover them. When starting to boil, lower heat and let them for about 30-35 minutes.

2. Meanwhile fry the finely chopped onion in a little oil until it is slightly yellow.

3. After boiling the potatoes drain all the water of their pot, add the onion, salt, pepper and smash them well.

4. Add the finely chopped herbs, mix well and leave the creamy mix to cool until the dough is ready.

5. Now to make the dough, take a bowl and mix the buttermilk, oil, salt, sugar. Then pass them in a saucepan and heat them slightly on the stove – be careful not to be hot.

6. Instant yeast is mixed with flour and add it to the above ingredients.

7. Knead the dough until the dough will get a very nice and soft and the oil composition makes it very pleasant and not sticky. Allow it to rest 10-15 minutes, covered with a towel or food wrap.

8. After this time I still knead the dough on a table sprinkled with a little flour after which you should leave it for 20-25 minutes, to grow nicely.

9. When you got to make dough pirojki cut small pieces, about the size of a nut if you want smaller or larger if you like and want pirojki a bit bigger. They make balls and put them side by side.

10. Each ball of dough is spread with your hands or paddle until it gets to be about 5mm thick and round.

11. Put 1 tablespoon of filling on each.

12. Fold the edges well.

13. The corners should be slightly toward the middle and make them stick slightly.

14. Turn the seam down and you have a perfect copy of pirojok ready

15. We do it to all the dough and place them on a baking paper bedding in an oven tray.

16. Let them sit for about 15 minutes to rise slightly in the tray, then brush them with egg yolk and place them in the oven at 180-200 degrees.

17. They are ready when they are browned both on top and bottom. Remove them and let them cool well.

18. They are good to be served either hot or cold; I recommend them with confidence.

About fillings:

– Potatoes can be mixed with salty sheep cheese, or cheese;
– Roasted mushrooms with onions, a little pepper and salt to taste;
– Slightly roasted green onions mixed with boiled eggs cut into small pieces;
– Roasted fresh cabbage with some onions, pepper and salt;
– Roasted sauerkraut with onion, pepper + salt;
– Mixed with feta and cheese;
– Any minced meat, roasted with a bit of onion, pepper and salt.
– Cottage cheese;

So you can improvise as you please.
Good appetite!