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
Vegan
Vegan Pirozhki
Embark on a delightful culinary journey with Vegan Pirozhki, the plant-based twist on the classic Russian hand pies.
About this recipe
Method
30 min prep · 25 min cook
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).
Courses: Snack, Appetizer
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