Piroshki with Cheese Potatoes

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.

Piroshki with Cheese Potatoes
With a mixer (or masher), mash potatoes. Add sautéed onions/butter, sour cream, cheese, herbs and mix. Taste filling. Add additional salt if necessary.

Piroshki with Cheese Potatoes
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!

Piroshki with Cheese Potatoes
If you bake these, we’d love to see your creation on Social Media. Tag us #ValentinasCorner.

5 from 4 votes
Piroshki with Cheese Potatoes
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Baked Piroshki with Potatoes

Baked Piroshki recipe with cheesy potato filling.

Servings: 20 - 24
Author: Valentina's Corner
Ingredients
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 cup shredded cheese**
  • 3 Tbsp sour cream
  • 4 Tbsp butter
  • 1/2 medium cooking onion
  • Herbs
  • Egg wash 1 egg + 1 tsp milk
Instructions
How to make Baked Piroshki with Potatoes -
  1. Preheat oven at step 375°F at step 14.

Prepare dough-
  1. 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.)
  2. 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-
  1. 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.
  2. Meanwhile, sauté onion with butter on medium heat until tender, set aside.
  3. Once potatoes are cooked, drain water, set potatoes aside to cool a few minutes.
  4. 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-
  1. Divide dough into two. Take one half and divide into two again. Then take that half and cut into 2-3 pieces.
  2. 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.
  3. Brush piroshki with egg wash. Set aside to rise another ½ hour.
  4. Baked 18-22 minutes, until really golden in color. Enjoy!
Recipe Notes

*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.

Russian baked piroshki with potato filling.

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