-
30
minPrep Time -
25
minCook Time -
45
minReady in -
4
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:N/A
- Seasons:All
- Cuisines:Russian
- Courses:Snack, Appetizer
Recipe Description
Embark on a delightful culinary journey with Vegan Pirozhki, the plant-based twist on the classic Russian hand pies. Soft, golden dough encases a savory filling of sautéed mushrooms and onions, combined with rich mashed potatoes, creating a comforting and satisfying bite
Ingredients
- 1 cup warm water
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2 large potatoes, boiled and mashed
- 1 cup mushrooms, finely chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil, for cooking
- A small amount of plant-based milk or oil
Steps:
- In a small bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let it sit for about 10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- While the dough is rising, heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until soft.
- Add mushrooms and cook until all the moisture has evaporated and they begin to brown. Remove from heat and let cool.
- Once cooled, mix the sautéed mushrooms and onions with the mashed potatoes. Season with salt and pepper.
- Punch down the risen dough and turn it out onto a floured surface. Divide into small pieces (about the size of a golf ball).
- Place the filled pirozhki seam-side down on a baking sheet lined with parchment paper. Cover and let them rise for an additional 30 minutes.
- Preheat the oven to 375°F (190°C).
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