Pirozhki is a Russian holiday pie, which is signified by its name too (“pirog” in Russian means “pie”). It is a delicious, fluffy dough which encloses a filling. A filling that can be either sweet (cream, chocolate, etc.) or savory (with ground meat, potatoes, veggies, etc.).
For the dough
- In a mixer’s bowl add half of the milk, the sugar, and the yeast. Mix with a fork and 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.
- 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.
- Remove the bowl from the mixer and transfer the dough into a lightly greased bowl. Cover with plastic wrap and let it rise at a warm spot for 1 hour or until it doubles in volume.
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.
- Add the butter, the onion, and sauté for 1-2 minutes until it turns nicely golden.
- 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.
- 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.
- 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.