Potato and Cheese Piroshki

Name: Potato and Cheese Piroshki
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 2 lbs russet potatoes, peeled and cubed; 1 cup sharp cheddar cheese, shredded; 3 cups all-purpose flour; 1 tsp instant yeast; 2/3 cup whole milk (warm); 4 tbsp butter (melted); 2 eggs; 1/2 tsp salt; 2 tsp sugar; 1/4 tsp black pepper; 1 cup sour cream (for serving)

Soft, pillowy Russian pastries filled with creamy mashed potatoes and melted cheese. Perfect as an appetizer or side dish, best served warm with sour cream.

50 minMediumServes 8240 cal/serving

RussianAppetizerOvenVegetarianNut-Free

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Ingredients

2 lbs russet potatoes, peeled and cubed
1 cup sharp cheddar cheese, shredded
3 cups all-purpose flour
1 tsp instant yeast
2/3 cup whole milk (warm)
4 tbsp butter (melted)
2 eggs
1/2 tsp salt
2 tsp sugar
1/4 tsp black pepper
1 cup sour cream (for serving)

Instructions

1

Boil 2 lbs peeled and cubed russet potatoes in salted water for 12-15 minutes until tender. Drain and mash with 4 tbsp butter (melted).
2

Stir 1 cup shredded sharp cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper into the mashed potatoes. Let cool.
3

In a large bowl, combine 3 cups all-purpose flour, 1 tsp instant yeast, salt, and 2 tsp sugar.
4

Mix 2/3 cup whole milk (warm) and 1 eggs. Add to the dry ingredients and mix until a soft dough forms.
5

Knead for 5-7 minutes until smooth. Cover with a damp towel and let rise for 30 minutes.
6

Preheat oven to 400°F.
7

Divide dough into 16 equal pieces and roll each into a thin oval.
8

Place 2-3 tablespoons of filling on one half of each oval, leaving a border.
9

Fold dough in half over the filling and press edges to seal.
10

Place on greased baking sheets. Cover and let rise for 15 minutes.
11

Brush tops with the remaining beaten eggs.
12

Bake for 18-22 minutes until golden brown.
13

Serve warm with 1 cup sour cream (for serving).

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Questions

What is Potato and Cheese Piroshki?

Soft, pillowy Russian pastries filled with creamy mashed potatoes and melted cheese. Perfect as an appetizer or side dish, best served warm with sour cream. This reference files it under Russian appetizer: made in the oven, rated medium and about 50 minutes start to finish.

What oven temperature does Potato and Cheese Piroshki need?

For Potato and Cheese Piroshki, the oven is set to 400 F (about 205 C) in step 6. The longest stretch at that heat is 22 minutes, in step 12.

Is there a substitute for yeast in Potato and Cheese Piroshki?

The entry for Potato and Cheese Piroshki calls for 1 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Potato and Cheese Piroshki gluten-free?

Yes. The gluten in Potato and Cheese Piroshki is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Potato and Cheese Piroshki contain eggs?

Yes: 2 eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Potato and Cheese Piroshki?

One serving (the recipe makes 8) is about 240 calories, with 8 g protein, 28 g carbohydrate and 10 g fat, plus 1 g fiber and 380 mg sodium.

Can I start Potato and Cheese Piroshki the day before?

Yes. Step 5 is a built-in pause of 30 minutes: "Cover with a damp towel and let rise for 30 minutes." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

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