Vegetarian Potato and Mushroom Pirozhki

1. 1 Wheat flour 90 g
2. 2 Dry yeast 2 g
3. 3 Sunflower oil 12 ml
4. 4 Sugar 4 g
5. 5 Salt 2 g
6. 6 Potatoes≈ $2.19 per kg 120 g
7. 7 Button mushrooms≈ $7.50 per kg 70 g
8. 8 Onions≈ $1.60 per kg 35 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix flour, yeast, sugar, and 1 g salt. Add 90 ml warm water and 5 ml oil, knead into a soft dough for 5 minutes.

2. Cover the dough and let rise in a warm place for 45 minutes, until doubled.

3. Boil potatoes⁶ for 18–20 minutes until tender, then mash them.

4. Finely chop onion⁸ and mushrooms, sauté in the remaining oil for 8–10 minutes until moisture evaporates, then mix with potatoes⁶ and season to taste.

5. Divide dough into 3 portions, roll each into a thin round, add filling, and pinch edges to seal.

6. Place pirozhki seam-side down on a baking sheet and bake at 190 °C (375 °F) for 18–22 minutes until golden brown.