I prefer to bake pirozhki (or small-sized Russian pies) with potatoes and mushrooms, but the dough we will make is also suitable for frying.
- 450 g + 1 tbsp of all purpose flour
- 250 ml of warm milk (36-38°C)
- 50 ml of warm water (36-38°C)
- 1,5 tsp of dry yeast (of good quality)
- 1 tsp of sugar
- 0,5 tsp of salt
- 50 ml oil
- 1 small egg for glazing (usually this amount of dough takes only 0,5 of egg) can be replaced with some milk
- 1,2 kg of potatoes
- 350 g of champignons (you can use porcini instead of them)
- 125 g of onions
- 2 tsp of salt
- 0,25 tsp of freshly grounded black pepper
- Frying oil
One should rather start the process with cooking the filling, so it will cool down, when you are ready to stuff.
1. Peel and wash potatoes, cut them in quarters. Put potatoes in the water, bring to a boil and simmer covered for 20-25 min.
2. While potatoes is boiling, wash and clean mushrooms, peel the onion. I prefer to slice champignons and cut onion in very small cubes.
3. Pour some oil in a frying pan, add chopped onion and sliced champignons and fry at medium heat occasionally stirring until they are ready. In the middle of frying process add half (1 tsp) of salt and (1/8 tsp) of pepper.
4. Pour water off cooked potatoes, add the rest of salt and pepper to the pot and mash potatoes with potato masher. Add fried mushrooms (and oil from frying pan, if there’s left any) and mix everything well. As soon as the filling will cool down, it will be ready to be wrapped in dough. Usually I don’t cover the filling.
5. In this article I explain in detail how to make and work with Russian dough that suits this type of pirozhki. Concerning the shape I prefer to make pirozhki with potatoes & mushrooms round or oval with the seam down. Baking time is standard (25 min. at 180°C), watch the colour of your pies.