Russian pirogki with potato filling /sour milk&yeast dough/
- Sift the flour into a large mixing bowl, combine with yeast.
- In a cup/bowl stir kefir with oil, salt and sugar.
- Pour kefir mixture into flour. Mix to combine a dough. Cover with kitchen towel or plastic wrap and leave to prove for 45-60 minutes.
- While the dough is proving, prepare the potato filling (recipe below).
- When it’s risen, divide the dough into several equal balls. The size depends on your taste: if you wish to make small pirogki – you need small dough balls. Roll each ball slightly into round shape. The dough is soft and tender, that sometimes I don’t use rolling-pin and carefully stretch the dough with hands.
- Put a tablespoon or two of potato filing into each round, close and arrange onto lined with baking paper baking tray.
- Leave to rise for 10-15 minutes. Brush with egg wash.
- Bake in a preheated 180C oven for 20 minutes.
- Optionally, you can brush pirogki with butter. Cover with kitchen towel: it helps the dough to stay softer.
- Serve warm with milk or tea.
- In a large pan, bring water to boil. Add potatoes and bay leave, bring to boil again, reduce the heat and simmer on a medium heat for 15-20 minutes or until potatoes are soft and ready.
- Meanwhile, in a small frying pan, heat oil and butter, fry onions on a medium heat until soft and lightly brown. Stir in thyme and saute for a minute more.
- Drain potatoes (leave 2 tbsp of water in a pan). Add butter, nutmeg and season to taste. Mash it. Stir in fried onion and fresh parsley.
Small quiches: 4 fillings
- Broccoli+Gruyère cheese
- Leek (slightly sautéed in butter)+Cheddar
- Zucchini (raw, sliced or grated)+Thyme(fresh or dried)+Parmesan
- Sun dried tomato (chopped)+Olives+Basil (fresh or dried)+Pecorino Romano cheese
On this day, 8 of October, 123 years ago one of the greatest poetess in Russian literature – Marina Tsvetaeva drew the first breath.
Tsvetaeva Apple Pie
- For the dough, in a large bowl, add butter, sift the flour and mix until mixture resembles crumbs. Add sour cream. Dissolve soda in vinegar or lemon juice and pour in the dough mixture. Mix to combine. Knead a dough a bit, shape into a disk, cover in plastic wrap and put in the fridge for 30 minutes.
- Take the baking tin, grease it and line with baking paper. Roll the dough into the circle to fit the baking tin. Put the tin into the fridge.
- Preheat the oven to 200C.
- Peel (optional), core and thinly slice apples, sprinkle with lemon juice.
- In a bowl, with electric or hand whisker beat sour cream with egg and sugar. Add vanilla, if using. Sift the flour. Whisk to combine.
- Take the baking tin with dough from the fridge. Arrange apple slices. Pour over the sour cream mixture.
- Bake for 20 minutes. Then reduce the heat to 180C and bake for 25 minutes more. If the top begins browning too much, cover it with a foil.
- Allow the pie to cool completely in the baking tin. Then carefully transfer the pie onto the serving plate. Slice and serve with cup of hot tea.
One day I was watching numerous foody videos.. among those millions just one stuck in my head. Russian cook (don’t know his name) made small pies with potato filling, which he called knyshy. Pirogki with potato mash are one of my favourite, they always bring back memories about parents’ home ..kitchen, my mother is making pies, me and my sister are impatiently sitting and waiting while pirogki are baking in the oven.. Sweet time!
The difference between these pies and regular Russian pirogki is in the dough and shape, first ones are round, second are oval and usually made from yeast dough. I browse the Internet, and found not much information about these little pies. According to different sources, knyshy belong whether to old-Russian or Belarusian cuisine. In 19th century knyshy were widely-eaten pies among middle-class people, and the most popular filling was buckwheat kasha with fried onion and bacon.
Knyshy - little pies with potato filling
- In a bowl whisk egg with oil, water and vinegar.
- Sift flour with salt and baking powder into another large bowl.
- Pour the egg mixture into the bowl with flour. Mix all ingredients together, cover the bowl with plastic wrap and leave to rest for 40 minutes.
- Meanwhile, prepare the filling. In a frying pan heat oil with butter, add onion and fry until lightly golden. Clean and peel potatoes, cut into medium chunks and boil until ready, drain. Using a potato masher blend butter into potatoes until soft. Mix in fried onion and dill, if using. Season with salt and pepper to taste.
- Divide the dough into two parts. On a lightly floured surface roll out one part into 30x40cm rectangle. Spread half of the filling near the edge of the longest rectangle side. Make the roll. Cut the roll into 8 pieces: 5cm width each.* Carefully seal the ‘hole’ on one side, shaping into a roundish form (like a small barrel), place pie sealed side down on a lined and greased baking sheet. Repeat with all pies.
- Brush all pies with egg wash. Bake in preheated 190C oven for 40 minutes.