Baked Potato Pirozhki

Name: Baked Potato Pirozhki
Total time: 2 h 10 min
Yield: 4
Ingredients: butter — 20 г; dill — 10 г; dry yeast — 6 г; eggs — 1 шт; flour — 300 г; ground coriander — щепотка; onion — 70 г; potatoes — 350 г; black pepper — по вкусу; salt — 1 ч. л.; sugar — 18 г; sunflower oil — 50 мл; water — 190 мл

Russian cuisine

Editorial 2 h 10 min 4 servings

Master 189 kcal/100 g updated November 12

Yeast pirozhki filled with mashed potato with fried onion and dill. Baked in the oven, they turn out soft.

Method

Warm the water to 35 °C, dissolve the yeast in it, add the sugar, salt and 35 ml of oil. Add the flour and knead a soft dough. Cover and leave in a warm place for 1 hour.
Boil the potatoes in salted water for 20–25 minutes until done, drain and mash into a purée.
Finely chop the onion and fry in the remaining oil for 7–10 minutes until golden.
Add the butter, onion, chopped dill, coriander and pepper to the hot purée and add more salt if needed. Cool the filling.
Shape the dough into about 11 balls, roll into 5 mm discs, add the filling and pinch the edges. Place seam side down on a baking sheet lined with parchment and leave for 20 minutes.
Brush the pirozhki with egg yolk and bake at 180 °C for 20–25 minutes until golden.