| Potato Pirozhki |
|
Pirozhki is a Russian dish. The word Pirozhki means little
pies (singular is pirozhok). They are little rolls
made with yeast dough and stuffed with a sweet or savory
filling. Savory pirozhki make great accompaniments to soups and stews. Here
is a recipe for pirozhki with my favorite filling -- potatoes and mushrooms. |
| Makes 40 pirozhki |
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| Ingredients | Directions |
|
4 medium red skinned potatoes |
Potato Filling Peel and quarter potatoes. Put them in a pot and pour in enough salted cold water to come 1/2 inch above the potatoes (use 2 tsp kosher salt or 1 tsp table salt per 1 quart of water). Cover and bring to a boil over high heat. Reduce heat to medium, slightly open the cover and simmer for 15-20 minutes or until potatoes are very tender. Strain potatoes and return back to the pot. While potatoes are cooking prepare onions and mushrooms. |
|
1 1/2 Tbsp butter 1 large yellow onion diced |
Set a heavy skillet over medium-low heat. Add the butter. When butter melts, add the onions and a generous pinch of salt. Cook until golden brown stirring occasionally, 10-15 minutes. Remove to a bowl and set aside. |
|
1 Tbsp butter 16 oz mushrooms finely chopped |
In the same skillet, sauté mushrooms in butter over high heat until they stop releasing liquid and brown nicely, 8-10 minutes. Season to taste with salt and pepper. |
|
3 Tbsp butter 3 Tbsp cream cheese Black pepper to taste |
Mash potatoes with cream cheese and butter until smooth. Stir in the onions and mushrooms with a spoon. Taste and correct seasoning. Filling can be made in advance and kept in the fridge for up to 2 days. |
|
1 pack Pillsbury country biscuits (40 biscuits) |
To make pirozhki Preheat oven to 450F. Cover a cookie sheet with foil. Butter the foil. Flatten biscuits one at a time with your fingers to make a circle 3 inches in diameter. Put in a tablespoon of filling. Lift the edges and seal them in the middle by twisting. You'll end up with a small ball. Put the filled pirozhok onto the buttered cookie sheet, seam side down. Continue with the rest of the biscuits, placing them on the cookie sheet 2 inches apart. |
|
1 egg yolk 1 Tbsp water |
Beat egg yolk with water and brush onto pirozhki with a pastry brush or paper towel. Bake in the upper third of the oven for 8-10 minutes or until golden brown. Line a bread basket or large bowl with a towel and remove pirozhki into it. Cool 20-30 minutes and serve. |