ReceptnaptárPirozhki (Russian baked filled buns)
Pirozhki are small, filled buns made from yeasted dough, baked or sometimes deep-fried in Russia. The soft, risen dough hides a seasoned potato filling. They're good for a picnic, a snack, or alongside soup.
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Method
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- Activate the yeast with the sugar and half the lukewarm milk, then mix it into the flour, egg, salt and oil.
- Knead into a smooth dough, and leave to rise, covered, for 45-60 minutes.
- Boil the potatoes, mash them, stir in the onion fried in oil, season with salt and pepper, and let it cool.
- Roll the dough out thin, cut out 10 cm circles, put filling on each, and pinch them closed.
- Place the pirozhki seam-down on a lined baking tray, leave to rise for 15 minutes, and brush with the egg yolk mixed with milk.
- Bake at 200°C (180°C fan) for 20-25 minutes, until golden brown.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the dough rise properly, as that's what makes it soft and light.
- The potato filling should be completely cold, otherwise the dough can tear.
- Press the seams together well so they don't open during baking.
- Brushed with egg yolk, the crust turns a nice glossy golden brown.
Frequently asked questions
What other fillings suit it?
It's also made with cabbage, meat, curd cheese, apple or mushroom filling. Savoury fillings need less sugar in the dough, sweet ones more.
Can it be made deep-fried?
Yes, deep-fried pirozhki turn out crisper. The baked version is lighter and needs less oil.
Similar recipes
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More russian ideas
- Koulibiac (Russian baked salmon and rice pastry)
- Borscht (Russian beetroot-cabbage soup)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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