Dairy-Free Pirozhki with Potato and Mushroom Filling

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour, 2 1/4 teaspoons of instant yeast, 1 tablespoon of sugar, and 1 teaspoon of salt.
2. 2Add the 1 cup of warm water and 3 tablespoons of olive oil to the bowl. Mix with your hands or a spoon until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes until it is smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
4. 4While the dough is rising, peel and cut the 2 medium potatoes into 2.54 cm chunks. Place the potato chunks in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and mash them in a bowl until smooth.
5. 5Peel and finely chop the 1/2 medium onion and 2 cloves of garlic. Wipe out the pot used for the potatoes, add 1 tablespoon of olive oil, and heat over medium heat (176.7°C/175°C). Add the chopped onion and garlic and cook for 5-7 minutes, stirring occasionally, until softened and fragrant. Wipe the mushrooms clean and chop them. Add the about 225 g of mushrooms to the pot with the onions and garlic. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned.
6. 6Add the mashed potatoes, the mushroom and onion mixture, and the 2 tablespoons of fresh dill to a medium bowl. Stir to combine everything evenly. Season the filling with salt and pepper to your preference.
7. 7Once the dough has risen, gently punch it down to release the air. Divide the dough into 8-10 equal pieces. Roll each piece of dough into a circle about 12.7-15.24 cm in diameter.
8. 8Place about 2 tablespoons of the potato and mushroom filling in the center of each dough circle. Fold the dough over the filling to create a crescent shape. Pinch the edges firmly together to seal, ensuring no filling can escape. You can crimp the edges with a fork for extra security.
9. 9Arrange the sealed pirozhki on a baking sheet lined with parchment paper, leaving a little space between each one. Brush the tops of the pirozhki with the 2 tablespoons of non-dairy milk.
10. 10Bake in a preheated oven at 190°C for 20-25 minutes, or until the pirozhki are golden brown and puffed up.

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