The cold Ohio weather has finally hit hard. Roads aren’t all that fun to drive on and the temperatures are low. The kind of low where you want to stay home and enjoy time spent with family and loved ones. This kind of weather makes me love being in the kitchen – baking up a storm with the kiddos! That said, I absolutely love the dough in this recipe. It just melts in your mouth. You can change the filling if you like. The chicken filling from this recipe is fantastic, or the meat filling from our Fried Piroshki. The kiddos will definitely approve the homemade Pepperoni Rolls. All those aside, this cheesy potato filling is really yummy as well. It’s great to enjoy hot or cold. If you have a Mr. that likes to pack a lunch, these are so good to pack. Though your home will smell so wonderful when you take these babies out of the oven, you definitely want to give it a few minutes to cool or else the potato filling will be too hot to enjoy. Your mouth will thank you for waiting, no need to burn ourselves.
These Piroshki would go great with soup like the Creamy Tomato Basil. This new popular salad or even this Easy Salad would be a great addition.
*To get the water and milk warm, I just combine the two in a small saucepan on the stove top and get it nice and warm. Not a fan of the microwave.
**You can use whatever cheese you have on hand. For this recipe I used a combination of shredded Mozzarella and Colby Jack cheese. Four cheese is wonderful and even Mexican style.
Check this Post for step-by-step photos of how to make the dough.
Ingredients for Baked Piroshki with Potatoes-
Dough-
1/4 cup Hellman’s mayonnaise
2 tsp oil
1 1/2 tsp salt
3/4 cup warm milk*
3/4 cup warm water*
1 Tablespoon yeast
1 1/2 Tablespoon sugar
4 cups all-purpose flour
Filling-
2 ½ lbs potatoes
1 tsp (plus more to taste)
1 cup shredded cheese**
3 Tbsp sour cream
4 Tbsp butter
1/2 medium cooking onion
Herbs
Egg wash, 1 egg + 1 tsp milk
Makes: 20-24 Baked Piroshki
Preheat oven at step 375°F.
How to make Baked Piroshki with Potatoes –
Prepare dough-
In a bowl, whisk mayo, oil, salt, water and milk. Sprinkle yeast over top of mixture and sprinkle sugar over yeast, let sit 3-5 minutes to activate. (Cover bowl so water stays warm.)
Gradually add flour, mix until flour is well incorporated and combined. Cover with plastic wrap and a kitchen towel. Set dough aside to rise 1 ½ to 2 hours until the dough doubles, almost triples in size.
Prepare filling-
Peel and cut potatoes into even pieces. Place potatoes in a pot and cover with water, sprinkle the salt. Bring potatoes to a boil and cook until potatoes are easily pierced with a fork.
Meanwhile, sauté onion with butter on medium heat until tender, set aside.
Once potatoes are cooked, drain water, set potatoes aside to cool a few minutes.
With a mixer (or masher), mash potatoes. Add sautéed onions/butter, sour cream, cheese, herbs and mix. Taste filling. Add additional salt if necessary.
Assemble Piroshki-
Divide dough into two. Take one half and divide into two again. Then take that half and cut into 2-3 pieces.
Roll out each piece of dough. Add a generous portion of potato filing. Tightly seal edges and turn over with sealed side on bottom. Repeat with remaining dough and filling.
Brush piroshki with egg wash. Set aside to rise another ½ hour.
Baked 18-22 minutes, until really golden in color. Enjoy!
If you bake these, we’d love to see your creation on Social Media. Tag us #ValentinasCorner.
Baked Piroshki recipe with cheesy potato filling.
- 1/4 cup Hellman's mayonnaise
- 2 tsp oil
- 1 1/2 tsp salt
- 3/4 cup warm milk*
- 3/4 cup warm water*
- 1 Tablespoon yeast
- 1 1/2 Tablespoon sugar
- 4 cups all-purpose flour
- 2 ½ lbs potatoes
- 1 cup shredded cheese**
- 3 Tbsp sour cream
- 4 Tbsp butter
- 1/2 medium cooking onion
- Herbs
- Egg wash 1 egg + 1 tsp milk
-
Preheat oven at step 375°F at step 14.
-
In a bowl, whisk mayo, oil, salt, water and milk. Sprinkle yeast over top of mixture and sprinkle sugar over yeast, let sit 3-5 minutes to activate. (Cover bowl so water stays warm.)
-
Gradually add flour, mix until flour is well incorporated and combined. Cover with plastic wrap and a kitchen towel. Set dough aside to rise 1 ½ to 2 hours until the dough doubles, almost triples in size.
-
Peel and cut potatoes into even pieces. Place potatoes in a pot and cover with water, sprinkle the salt. Bring potatoes to a boil and cook until potatoes are easily pierced with a fork.
-
Meanwhile, sauté onion with butter on medium heat until tender, set aside.
-
Once potatoes are cooked, drain water, set potatoes aside to cool a few minutes.
-
With a mixer (or masher), mash potatoes. Add sautéed onions/butter, sour cream, cheese, herbs and mix. Taste filling. Add additional salt if necessary.
-
Divide dough into two. Take one half and divide into two again. Then take that half and cut into 2-3 pieces.
-
Roll out each piece of dough. Add a generous portion of potato filing. Tightly seal edges and turn over with sealed side on bottom. Repeat with remaining dough and filling.
-
Brush piroshki with egg wash. Set aside to rise another ½ hour.
-
Baked 18-22 minutes, until really golden in color. Enjoy!
*To get the water and milk warm, I just combine the two in a small saucepan on the stove top and get it nice and warm. Not a fan of the microwave.
**You can use whatever cheese you have on hand. For this recipe I used a combination of shredded Mozzarella and Colby Jack cheese. Four cheese is wonderful and even Mexican style.
If you bake these, we’d love to see your creation on Social Media. Tag us #ValentinasCorner.
Thanks for posting this… I made this and a sharlotka for our Russian themed potluck at church… it’s perfect for us since we are vegatarian! 😁
How fun, Anne. I would have loved to be a part of your potluck. 🙂 Glad to hear you enjoy the post. 🙂
Can I use Nutella for filling???
I’ve never tried this particular recipe with a sweet filling. THIS dough recipe can be used to fill with Nutella and baked though. You can shape them into the same oval shapes as here or round. 🙂
I truly love these! Many years ago (I’m 80) I was married into a family where the mother-in-law was of Polish descent & the father-in-law was of Russian descent (his mother always said “Lithuanian” because she came from Lithuania before it became part of Russia! Needless to say there were fabulous dishes & recipes I had copied down & sadly years later I lost all of them in a flood! I am so very thrilled to find out that now I can obtain some more recipes, from your lovely site. However, at this time of life we are up in years & there are only the two of us. If not, it’s been so many years that IF I make them larger & just make 12 how big would they be, can you give me an idea please? I can already taste them, my mouth waters remembering the flavors from so long ago! Thank you for sharing this! 😉
Hi Margo,
Best thing would be to go ahead and make them smaller and freeze half. Then just enjoy the rest when you just don’t have the desire to cook. They taste wonderful once thawed and rebaked.
You could do 12, the easier way would just be to divide your dough into 12 equal parts. The baking time would be a little longer. Oh I hope you LOVE this recipe!!! <3
I know what you mean, we immigrated in 1989 to the US. 🙂
My husband is from Ukraine and I am from America so it is so nice to see recipes i can cook for him. I love your website. It has taught me so much about cooking things he loves to eat. These are one of our favorites!
Lily,
Aww. I just love feedback like yours. Makes me smile real big.:) Can I just give you #GreatWifey points for making food your hubby was used to growing up. 🙂 LOVE hearing that!
Can i use leftover mashed potatoes for filling?
You sure can, Kristina. You can as some cheese on top of the potatoes before you close up the piroshki. Add some cheesiness to it?..
These piroshki were amazing. My family loved them. Will definitely make again but this time I want to double the recipe and make half of them with a meat filling ?
Thanks for the recipe Valentina!
That’s so awesome to hear, Brielle. Makes me very happy??. Thank for visiting our online home☺☺..
I forgot to ask what is the best way to store them overnight? Can I leave them room temp or refrigerate?
Either. You can serve them cold or just pop them back in the oven covered and they’ll taste like they just came out of the oven☺.
Valentina,
I made these piroshki today. I started out in a bowl, but then after adding the flour, I decided my bread machine can have fun kneading it:). I set it on the dough cycle and it was easy peasy. The dough was wonderful to work with. One thing that I want to point out that the way you say to split the dough would only make 12 piroshki, I think you didn’t finish explaining maybe. Just would make things simpler for a beginner cook. I figured it out no problem. Anyway, Piroshki were very soft and yummy. My husband wants me to make some with cabbage. So on my to do list is piroshki with cabbage filling and meat filling. Thanks for a great recipe!
Ha Alenka, loved your “bread machine can have fun kneading” comment??, you’re so cute. Good to know for others.
Hhhmmmm, I’ll have to go back and see if I can reword that part, thanks bunches for pointing that out ☺.. The sound of cabbage is making me drool, those are my FAV!
Thank you for trying out recipe and giving us feedback…
Wow these are amazing and very addicting too!!!? thank you!
Ninochka,
That’s wonderful to hear. Glad to hear you approve this simple recipe..??
And another question can i use meat filling? Would i need to fry the ground beef before putting it in the dough?
Kristina,
You can do either. If you plan on making really big piroshki, you may want to fry the meat. If you do not plan on making them too large and keep them about the size I did them, they do not need to be fried. The meat will have enough time to cook through:).
Can i make this dough in a bread maker?
Hi Kristina,
Honestly, I’ve never tried it in a bread maker, therefore cannot tell you for sure. You can however do it in a Kitchen Aid mixer if you are looking for help mixing. 🙂
I made these yesterday and they were so delicious! I love the dough. How would I make an apple filling? Thanks in advance! Love your blog!
Mariya,
We love having you as part of our online family :).. Isn’t this dough just fabulous? I’m so glad you tried it. I love this dough for pizza as well, tastes wonderful.
THIS dough recipe will be a better fit for apple filling. If you wait a week, I actually have a recipe coming up with apple filling – it’s wonderful. Just working out the final details in the post.
Have a blessed weekend.
Valentina, Your post is so timely. I’ve been researching a good baked pirozhki with potatoes. Thank you, I’ll let you know how these turn out. You did such an awesome job decorating and presenting them! Beautiful work!!!!!
Tonya, That’s soo awesome. Oh I can’t wait for you to try them… I’d love your feedback. ☺☺☺