Entree: Russia – Arctic North – пирожки pirozhki (small stuffed pies)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 25 min

Additional 1 hr 20 min

Total 3 hrs 15 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed to about 100–110°F (38–43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) fine salt
- 3 tbsp (42 g) unsalted butter, melted
- 1 large egg, beaten, approx. 50 g (for dough)
- 1 large egg, beaten, approx. 50 g (for egg wash)
- 1 lb (454 g) russet potatoes, peeled and diced
- 8 oz (225 g) smoked Arctic char, flaked
- 1 medium yellow onion, finely chopped, approx. 150 g
- 2 tbsp (30 ml) unsalted butter (for sautéing)
- 2 tbsp (30 ml) sour cream
- 1 tbsp (3 g) fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp (15–30 ml) vegetable oil for brushing the baking sheet

Instructions

1. In a small bowl, sprinkle the yeast over the warmed milk with the sugar; let sit 5–10 minutes until foamy. In a large mixing bowl, combine flour and salt. Stir melted butter and one beaten egg into the milk-yeast mixture, then add to the flour and mix until a soft dough forms.
2. Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place 1–1¼ hours or until doubled in size.
3. Meanwhile, cook the potatoes in salted boiling water until tender, about 12–15 minutes. Drain and mash with sour cream, seasoning with salt and pepper; keep warm.
4. While potatoes cook, sauté the chopped onion in 2 tablespoons butter over medium heat until soft and beginning to brown, about 6–8 minutes. Remove from heat and let cool slightly.
5. Fold the flaked smoked Arctic char and sautéed onion into the mashed potatoes along with chopped dill; adjust seasoning with salt and pepper. The filling should be fairly firm so it doesn’t leak.
6. Preheat oven to 400°F (200°C). Line two baking sheets and brush with vegetable oil.
7. Punch down the risen dough and divide into twelve equal pieces (about 2.5 oz / 70 g each). Roll each piece into a ball, then flatten into an oval about 4–5 inches wide.
8. Spoon about 2–3 tbsp (30–45 g) of the potato-fish filling onto each dough oval, fold over and pinch the edges to seal, forming an oblong bun. Place seam-side down on prepared baking sheets, spacing about 1 inch (2.5 cm) apart.
9. Brush each pirozhok with the beaten egg for a glossy finish. Let rest 15–20 minutes for a brief second rise.
10. Bake in the preheated oven 18–22 minutes, rotating pans once, until golden brown. Cool slightly on a rack and serve warm.