🥟 Potato Pirozhki
Potato pirozhki are small oval buns of soft yeast dough wrapped around a filling of mashed potato, onion softened in butter and fresh dill. Baked until golden, they have a tender, slightly sweet crust and a savoury, comforting centre. They are eaten warm as a snack, packed for lunch or served alongside soup.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g yeast dough
- 600 g potatoes
- 1 large onion (150 g)
- 30 g butter
- 15 g fresh dill, chopped
- Salt and black pepper
Method
- Boil the peeled potatoes in salted water until soft, drain and mash.
- Fry the chopped onion in the butter until golden, then mix into the potatoes with the dill, salt and pepper; let cool.
- Divide the risen dough into 12 pieces and roll each into a small round.
- Place a spoonful of filling in the centre, fold over and pinch the edges to seal; lay seam-side down on a lined tray.
- Leave to rise for 20 minutes, then bake at 190 °C for 20–25 minutes until golden.
How to make it lighter
- Use half the butter in the filling and add extra onion for flavour; 1 tbsp butter ≈ 100 kcal.
- Make the buns smaller so each one is an easy-to-count portion.
- Pair one or two pirozhki with a vegetable soup or salad instead of a larger plate.
History
Pirozhki are a long-standing part of Russian and wider Eastern European home cooking, made with many fillings from cabbage to meat. Potato versions are among the most common everyday kinds, sold at bakeries and street stalls across the region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →