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

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).

Questions

Can I make Potato and Cheese Piroshki dairy-free?

Not cleanly. Here the dairy (1 cup sharp cheddar cheese, shredded, 2/3 cup whole milk (warm), 4 tbsp butter (melted), 1 cup sour cream (for serving)) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Potato and Cheese Piroshki gluten-free?

Yes. The gluten in this entry 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.

How long does Potato and Cheese Piroshki keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Potato and Cheese Piroshki?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Sbiten drink
Tuong Ot sauce
Piim drink

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