Ingredients

How to make it

  • Boil the potatoes, skins on, until a knife slides in easily and the potato falls off the knife back into the water. Let them cool a bit
  • While the potatoes are cooling, saute the onions in olive oil until translucent, soft and shiny, not browned.
  • Peel potatoes, and cut into chunks into a large bowl.
  • Mash. Add the sauteed onions, mixing thoroughly.
  • Add sour cream, mix well.
  • Season to taste with salt, pepper, horseradish and dill. - I like enough horseradish to get my sinuses open, but not so much that my eyes water.
  • Combine the yeast, sugar and lukewarm milk in a large bowl and let sit until the yeast gets foamy, about 5 minutes. It should smell nice and yeasty and look brown and puffy.
  • Add the melted butter, salt and beaten egg to the yeast mixture, stirring very well to incorporate all that butter.
  • Add 3 ¼ cups of flour, 1 cup at a time, stirring very well after each addition. You should have a pretty rough dough by now.
  • Turn out the doughy into a well-floured board and knead for 5 minutes or so, adding more flour as necessary to keep it from sticking.
  • Cover with a tea towel and let rest for 10 minutes. Use it now or refrigerate it for up to 24 hours.
  • Preheat the oven to 350 F.
  • Line a baking sheet with parchment or a silpat baking mat.
  • With a pastry scraper, divide the dough into thirds. With a rolling pin, roll out one third of the dough about 1/8 inch thick.
  • Using a round biscuit or cookie cutter (or the top of a drinking glass), cut out rounds of dough.
  • Place a fairly heaping spoonful of filling in the center of the circle, then fold the dough over, so it makes a plump semi-circle.
  • Press the edges together firmly and crimp closed with the tines of a fork.
  • Place on the baking sheet.
  • Mix together the egg yolk and milk, and brush the pirozhki with the egg wash.
  • Bake for 25-30 minutes until golden brown and delicious.

Reviews & Comments 9

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • babsalaba 3 years ago
    You're welcome. I hope you enjoy it. :)
    Was this review helpful? Yes Flag
  • berry 3 years ago
    Awesome recipe... Thanks!!!!!!!!
    Was this review helpful? Yes Flag
  • babsalaba 3 years ago
    Yinhomemade - that sounds nice, the curry & potato combination. :)
    Was this review helpful? Yes Flag
  • Yinhomemade 3 years ago
    We have similar in Malaysia where we call it Curry puff. The fillings using same potato but stir fry with onion, and added in curry powder and some with meats too :-P
    Was this review helpful? Yes Flag
  • babsalaba 3 years ago
    Rescue_ranger - the worst-looking, seediest stands were always my favorites. lol
    Was this review helpful? Yes Flag
    " It was excellent "
    rescue_ranger ate it and said...
    Got to agree with you babsalaba I love street vender foods when I was in Germany I would always stop at a worst stand in the afternoon or some of the many others in the evening before and after going to the folk houses and I remember getting fresh hot Pirozhki from the vendors and snacking on them as we “weaved” our way to the next folk house
    Was this review helpful? Yes Flag
  • babsalaba 3 years ago
    Nativeprincess- thank you!
    Was this review helpful? Yes Flag
  • babsalaba 3 years ago
    Detroit Tokyo, you can use either fresh or dried. I like fresh dill better, mostly because it fills the kitchen with that wonderful smell. lol

    The dough is a yeasted dough, unlike a butter-based flaky pastry dough, so it won't puff up like the yeast dough I use, but I bet it would still taste good.
    Was this review helpful? Yes Flag
  • DetroitTokyo 3 years ago
    is the dill fresh or dry? and is there any pre-made dough that would suffice, like pie crust or puff pastry or..?
    Was this review helpful? Yes Flag
  • nativeprincess 3 years ago
    What a great post!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes