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How to Make Homemade Pirozhki with Creamy Potato and Mushroom Filling

Learn how to create authentic Russian Pirozhki filled with a creamy potato and mushroom mixture. These golden-brown buns are perfect for any time of day, combining the comfort of freshly baked bread with a savory, satisfying filling. Ideal for beginners and experienced cooks alike, this recipe will guide you through creating a crowd-pleasing treat.

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Recipe Details

Prep Time

2 hours (including rising time)

Cook Time

25 minutes

Servings

12 pirozhki

Difficulty

Intermediate

Simple Summary

Pirozhki with Potato and Mushroom are delightful Russian stuffed buns, combining a soft, golden exterior with a savory, hearty filling. These handheld treats are perfect for snacking or as a comforting meal.

Recipe Details

  • Prep Time: 2 hours (including rising time)
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Servings: 12 pirozhki
  • Difficulty: Intermediate

Ingredients

For the dough:

  • 3 cups all-purpose flour
  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 egg, beaten (for egg wash)

For the filling:

  • 2 large potatoes, peeled and diced
  • 8 oz mushrooms, finely chopped
  • 1 onion, finely diced
  • 2 tbsp butter
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tbsp fresh dill, chopped (optional)

Instructions

  1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.

  2. Add flour, salt, and vegetable oil to the yeast mixture. Knead for 8-10 minutes until smooth and elastic.

  3. Cover the dough and let rise in a warm place for 1 hour or until doubled in size.

  4. While the dough rises, prepare the filling. Boil potatoes until tender, about 15 minutes. Drain and mash.

  5. In a pan, sauté mushrooms and onions in butter until golden, about 8 minutes.

  6. Combine mashed potatoes, sautéed mushrooms, milk, salt, pepper, and dill (if using). Mix well and let cool.

  7. Punch down the risen dough and divide into 12 equal pieces.

  8. Roll each piece into a circle about 4 inches in diameter.

  9. Place a spoonful of filling in the center of each circle.

  10. Fold the edges over the filling and pinch to seal, forming a bun shape.

  11. Place seam-side down on a baking sheet lined with parchment paper.

  12. Cover and let rise for 30 minutes.

  13. Preheat oven to 375°F (190°C).

  14. Brush the buns with beaten egg.

  15. Bake for 20-25 minutes until golden brown.

  16. Cool on a wire rack for 10 minutes before serving.

Chef's Notes

  • For a crispier crust, brush the buns with melted butter immediately after baking.
  • You can make the dough ahead of time and refrigerate overnight for the first rise.
  • Experiment with different fillings like beef and onion, or cabbage and carrot.
  • Leftover pirozhki can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

Nutritional Info

Each pirozhki contains approximately 200 calories. They are a good source of complex carbohydrates and provide some protein from the milk and flour. The mushrooms add B vitamins and minerals, while potatoes contribute vitamin C and potassium.

Serving Suggestions

Serve pirozhki warm as a snack or light meal. They pair well with a side of sour cream or a light salad. For a complete Russian-inspired meal, serve alongside borscht or a hearty vegetable soup. These buns are perfect for picnics, packed lunches, or as appetizers for parties when made slightly smaller.