Little Deep-fried Potato Pies

Name: Little Deep-fried Potato Pies (Jarenye Pirojki s Kartoshkoj)
Cuisine: Russian
Ingredients: 50 g/2 oz/¼ cup butter; 200 ml/7 fl oz/scant 1 cup milk; 1 small (US medium) egg plus 1 egg yolk; 1 small (US medium) egg plus 1 egg yolk; 7.5 ml/1½ tsp caster (superfine) sugar; 5 g/⅛ oz easy-blend (rapid-rise) dried yeast; 400 g/14 oz/3½ cups plain white (all-purpose) flour; 45 ml/3 tbsp water; 500 g/1¼ lb floury potatoes; 45-60 ml/3-4 tbsp rapeseed (canola) oil; 2 onions, finely chopped; salt and ground black pepper; salt and ground black pepper

Jarenye Pirojki s Kartoshkoj

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Pirojki are an indispensable part of the zakuski table, but can also be served as accompaniments to soup, when a little hole is made in the top and a spoonful of soup is poured in. Pirojki can be baked, but here they are fried so the pastry is deliciously crisp.

Ingredients

For the dough

50 g/2 oz/¼ cup butter
200

Method

To make the filling, peel and cut the potatoes, put in a pan of salted cold water, bring to the boil then reduce the heat and simmer for 15-20 minutes, until soft. Drain, return to the pan then leave for 2-3 minutes to allow the steam to evaporate. Mash the potatoes until smooth then transfer to a bowl.

Energy 349kcal/1467kJ; Protein 8.5g; Carbohydrate 55.1g, of which sugars 6.3g; Fat 12g, of which saturates 4.6g; Cholesterol 64mg; Calcium 127mg; Fibre 3.1g; Sodium 69mg.