ReceptnaptárBaked pirozhki with potato and onion
Potato pirozhki are a Russian Lenten and everyday pastry, loved in both country and city kitchens. The creamy potato filling and soft dough go well together. Especially popular on cold days.
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Method
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- Knead and prove the dough as for the cabbage pirozhki.
- Mix the mashed potato with the fried onion, butter, salt and pepper and cool.
- Roll the dough into 12 discs, add filling and pinch closed.
- Place seam side down on a tray, rest for 20 minutes and brush with egg.
- Bake at 190 °C for 20-25 minutes.
- Serve lukewarm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not thin the mash too much so it does not soak the dough.
- Fried onion makes the filling tasty.
- They are also good mixed with mushrooms or cabbage.
Frequently asked questions
Are they Lenten?
Yes; made with oil and a water dough instead of milk and butter they are vegan.
Can they be frozen?
Yes, baked, for 2 months.
Similar recipes
- Mashed potatoes with butter and milk (kartofelnoye pyure) · Russian
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- Baked pirozhki with meat and onion · Russian
- Fried potatoes with mushrooms and onions (zharenaya kartoshka s gribami) · Russian
- Purée de pommes de terre à l'ancienne (old-fashioned mashed potatoes) · French
- Mashed potatoes · Hungarian
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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