Recipe Category / Savory pies and Tarts

Pirozhki with potatoes and mushrooms

70' 1 hour' 30' 12 2 Ηands on Hands off Cook Time Portion(s) Difficulty

Ingredients

For the dough

240 g milk, (lukewarm, not more than 40°C - 100° F) 1 teaspoon(s) granulated sugar 1 tablespoon(s) yeast 500 g all-purpose flour, + extra, to roll out the phyllo 1 1/2 teaspoon(s) salt 3 eggs 1 tablespoon(s) olive oil

For the filling

4 potatoes, medium, boiled and mashed with a food mill 1 tablespoon(s) butter 1/2 onion, finely chopped 200 g champignon mushrooms, small, cut in Method halves or quarters salt Pirozhki is a Russian holiday pie, which is signified by its name too (“pirog” in Russian pepper means “pie”). It is a delicious, fluffy dough which encloses a filling. A filling that can be 1/4 bunch parsley, finely chopped + extra, to either sweet (cream, chocolate, etc.) or savory (with ground meat, potatoes, veggies, serve etc.). sunflower oil, for the frying For the dough strained yogurt, to serve

In a mixer’s bowl add half of the milk, the sugar, and the yeast. Mix with a fork and Διατροφικός πίνακας allow 5-10 minutes for the yeast to be activated, until you can see bubbles. Add the flour along with the salt and start beating with the hook attachment at medium speed for 1 minute. Nutrition information per portion Add the rest of the milk, the eggs, the olive oil, and keep beating for 3-5 more minutes until there is a nice, smooth, and soft dough. 299 1.9 43.0 Remove the bowl from the mixer and transfer the dough into a lightly greased bowl. Calories 9.9 Saturated Total Carbs Cover with plastic wrap and let it rise at a warm spot for 1 hour or until it doubles in (kcal) Total Fat (g) Fat (g) (g) volume. 15 % 14 % 10 % 17 % For the filling

Add the mashed potatoes into a large bowl and set it aside. Place a frying pan over medium heat until it gets very hot. 2.3 8.5 3.0 0.78 Add the butter, the onion, and sauté for 1-2 minutes until it turns nicely golden. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add the mushrooms and sauté them until they are golden, reduced in volume, and until they’ve released their liquid. Season with salt and pepper. 3 % 17 % 12 % 13 % As soon as the mushrooms are ready, pour the mixture into the bowl with the mashed potatoes, add the parsley, and mix well. Season with salt and pepper one more time, if needed, and let the filling cool.

To assemble

For the pirozhki, cut 12 dough balls that weigh 30-40 g each. With a rolling pin, roll them out into 12 cm discs onto your floured working surface. Be careful not to flour both sides of the dough because if you flour the side where the filling will go, it won’t be able to stick while closing it, and so the pirozhki will open up while frying. Add sunflower oil into a pot, enough to cover 6-7 cm. Place the pot over medium heat until the oil gets very hot and reaches 190°C (375° F). Add 1½ tablespoons of the filling in the center of each dough disc and join the edges to seal them well. With your fingers, press the pirozhki a little in order to widen them and fry them evenly. Add 4 pirozhki into the frying pan and fry them for 2-3 minutes until golden on one side. Then, flip them over and fry until golden. Spread kitchen paper towel into a baking pan and place the pirozhki on top of it, so that the paper absorbs the excess oil. Serve with finely chopped parsley and, if you want, serve them with a yogurt dip or any other kind of dip that you like.