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Vegetarian, European

Potato and mushroom pirozhki

Potato and mushroom pirozhki are Russian baked buns filled with a dill scented mashed potato and mushroom filling. This recipe serves 4, takes 1 hour 50 minutes, has a medium difficulty level, and costs about €1.70 per serving. Success depends on a well dried filling and a dough that has truly doubled in size before baking.

Tonight, pirozhki, soft golden buns stuffed with mushroom mashed potatoes, just like in Russian kitchens, served with a green salad.

Potato and mushroom pirozhki
Total time
1 h 50
Difficulty
Medium
Cost per person
€1.70
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under a golden, slightly brioche like crust, pirozhki hide a filling of mashed potatoes, soft mushrooms, and fresh dill. The hand risen dough stays soft for hours after baking, closer to a stuffed roll than a pastry. It is a warming dish without being heavy, ideal as autumn or winter settles in.

This is a Sunday afternoon kind of recipe, one you make when you have time to let the dough rise slowly. Kids love getting their hands in, shaping the buns and pinching the edges closed. Served warm with a green salad, pirozhki make a simple dinner that feels a little different without requiring complicated ingredients.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 450 g
  • Dry active yeastoften in the pantry 7 g
  • Sugaroften in the pantry 1 tsp
  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Warm milk 20 cl
  • Eggs 2
  • Butter 60 g

Fruits and vegetables

  • Potatoes 500 g
  • Button mushrooms 300 g
  • Onion 1
  • Dill 1 bunch
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the flour, yeast, sugar, a pinch of salt, warm milk, one egg, and melted butter, knead, then let rise under a towel. 1 h

    The dough is ready when it has doubled in size and a finger pressed into it leaves a mark.

  2. Boil the potatoes, mash them, and let the mash cool. 20 min

    Keep the mash firm, with no milk added, so it doesn't make the dough soggy.

  3. Brown the chopped onion and mushrooms in a pan, then mix them into the mash with the dill, salt, and pepper. 10 min

    Cook off all the liquid from the mushrooms, a wet filling will make the pirozhki burst open.

  4. Roll out the dough, cut out circles, fill each with a spoonful of filling, and seal them into buns by pinching the edges well.

    Place the pirozhki seam side down so they don't open while baking.

  5. Brush them with beaten egg and bake at 190 degrees, then serve warm with the green salad. 20 min

    Brush them with a little melted butter as soon as they come out of the oven to keep them soft.

Our tips to get it right

  • Weigh the flour instead of measuring by volume, the dough texture depends directly on it.
  • Chop the mushrooms finely and evenly so the filling spreads well inside every bun.
  • Let the pirozhki cool for five minutes before serving, the filling firms up and won't spill out when you bite in.

The variations

  • Swap the button mushrooms for wild mushrooms for a more fragrant filling in fall.
  • Stir crumbled fresh cheese into the mashed potato for a richer, creamier filling.
  • Shape smaller, bite sized pirozhki so kids can eat them easily with their hands.

What to serve it with

  • A sharply dressed green salad
  • A light clear broth to start
  • Homemade applesauce on the side

Storage

Pirozhki keep for 2 to 3 days in the refrigerator in a sealed container. They freeze well once baked and cooled, just reheat them in the oven so the crust turns golden again.

Questions about this dish

Can you make pirozhki ahead of time?

You can shape the buns the day before and keep them covered in the refrigerator. Just brush them with beaten egg and bake right before serving.

Why is my filling watery?

Mushrooms release a lot of water as they cook, and it needs to evaporate fully in the pan. A wet filling will make the dough burst open in the oven.

Can you use fresh yeast instead of dry yeast?

Yes, use about 20 grams of crumbled fresh yeast dissolved in the warm milk. The rising time stays roughly the same.

How do you know the dough has risen enough?

It should have doubled in size and keep a finger mark when you press it. If it springs right back, let it rise a little longer.

How long does it take to make pirozhki, little fluffy baked buns stuffed with potato and mushroom filling, with a side salad?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pirozhki, little fluffy baked buns stuffed with potato and mushroom filling, with a side salad?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pirozhki, little fluffy baked buns stuffed with potato and mushroom filling, with a side salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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