Vegan Russian Pirozhki with Potato and Onion Filling

Ingredients

• 3 cups All-purpose flour
• 2 teaspoons Active dry yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 cup Plant-based milk (oat or almond)
• 1/4 cup Vegetable oil
• about 910 g Potatoes, boiled and mashed
• 1 large Onion, diced
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine flour, yeast, sugar, and salt.
2. 2In a separate bowl, warm plant-based milk and vegetable oil. Add to dry ingredients and mix until a dough forms.
3. 3Knead dough for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
4. 4While dough is rising, prepare the filling. Heat olive oil in a skillet over medium heat.
5. 5Add onion and sauté until softened, about 5 minutes.
6. 6Add mashed potatoes, salt, and pepper. Mix well.
7. 7Preheat oven to 190°C.
8. 8Punch down dough and divide into 12 equal pieces. Roll each piece into a circle.
9. 9Place a spoonful of potato filling in the center of each circle. Fold dough over and pinch edges to seal.
10. 10Place pirozhki on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
11. 11Serve warm.

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