This recipe guides you through making delicious Russian Pirozhki, small baked buns filled with a savory potato filling. Pirozhki are a staple in Russian and Eastern European cuisine, enjoyed as snacks, appetizers, or as part of a larger meal. These baked versions offer a golden-brown, slightly crisp exterior and a soft, pillowy interior encasing a flavorful and hearty potato filling. The dough is typically a simple yeast-leavened dough, enriched with milk, butter, and sometimes eggs, resulting in a tender and slightly sweet base that complements the savory filling beautifully. The potato filling is often made with mashed potatoes, sautéed onions for depth of flavor, and sometimes mushrooms, herbs like dill, or crispy fried onions for added texture and taste. The process involves preparing the dough, making the filling, shaping the dough around portions of the filling to form small buns, brushing them with an egg wash for a golden finish, and then baking them until puffed and lightly browned. These baked potato pirozhki are incredibly versatile and can be enjoyed warm or at room temperature. They are perfect for picnics, parties, or simply as a comforting homemade treat. The image shows two plates stacked with small, golden-brown buns. The buns are round and slightly flattened, with a smooth, slightly shiny surface. The top buns on each plate appear to have a slightly darker, more golden hue. In the background, there are blurry images of pink flowers and green foliage, suggesting a decorative setting. Two hands are gently holding the bottom plate.
The texture of these Russian Pirozhki is characterized by a soft and slightly chewy, golden-brown crust giving way to a warm and fluffy interior filled with a smooth and satisfying mashed potato mixture.
The flavor profile is a delightful combination of the subtly sweet and yeasty bun and a savory, earthy potato filling, often enhanced by the mild sweetness of sautéed onions and the fresh, slightly herbaceous notes if dill is used.
Russian Pirozhki (Baked Savory Buns with Potato Filling) are a comforting and flavorful baked treat, perfect as a snack or a side dish, featuring a tender dough and a hearty potato filling.
The preparation involves making a yeast dough, preparing a savory potato filling, shaping the dough around the filling to form buns, and then baking them until golden brown.
Ingredients:
For the Dough:
- 1 cup warm milk (105-115°F / 40-46°C)
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 large egg
- ¼ cup (4 tablespoons) unsalted butter, melted and cooled slightly
For the Potato Filling:
- 2 pounds potatoes (such as Russet or Yukon Gold), peeled and quartered
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh dill or other herbs (optional)
- Crispy fried onions (optional, for topping or in filling)
For Egg Wash:
- 1 large egg, beaten with 1 tablespoon milk or water
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Clean work surface
- Rolling pin
- Baking sheets
- Parchment paper
- Small bowl (for egg wash)
- Pastry brush
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it stand for 5-10 minutes, until foamy.
- Make the Dough: Add the flour and salt to the bowl with the yeast mixture. Stir in the egg and the melted butter. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until it is smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Potato Filling: While the dough is rising, prepare the potato filling. Place the peeled and quartered potatoes in a pot of cold, salted water. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes well and mash them until smooth.
- Sauté the Onion: While the potatoes are cooking, heat the olive oil or butter in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Combine Filling Ingredients: Add the sautéed onion to the mashed potatoes. Season generously with salt and freshly ground black pepper. Stir in the chopped fresh dill or other herbs, and crispy fried onions (if using). Mix well and set aside to cool slightly.
- Shape the Pirozhki: Gently punch down the risen dough to release the air. Divide the dough into 12-16 equal pieces. On a lightly floured surface, roll out each piece of dough into a circle, about 3-4 inches in diameter. Place a spoonful (about 2-3 tablespoons) of the cooled potato filling in the center of each circle. Bring the edges of the dough up and pinch them together firmly to seal the filling inside, forming a small bun shape. You can shape them into round or slightly elongated buns, as shown in the image. Place the shaped pirozhki seam-side down on baking sheets lined with parchment paper, leaving some space between them.
- Second Rise: Cover the baking sheets with a clean kitchen towel and let the pirozhki rise in a warm place for another 20-30 minutes.
- Preheat Oven and Prepare Egg Wash: Preheat your oven to 375°F (190°C). In a small bowl, beat the egg with 1 tablespoon of milk or water to make an egg wash.
- Bake the Pirozhki: Brush the tops of the risen pirozhki with the egg wash. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve: Let the baked pirozhki cool slightly on the baking sheets before serving. They are delicious served warm or at room temperature.
Enjoy these comforting and flavorful Russian Pirozhki with their hearty potato filling! They are a wonderful taste of Eastern European home baking.