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Mixed Vegetable Piroshki

Mixed Vegetable Piroshki ~ Sumptuous Spoonfuls #Russian #vegetarian #pocketsandwich

It’s the morning after my daughter’s 18th birthday party. She wanted a Dungeons and Dragons party. It was a wild time last night, quite a change from our normal quiet household. Eight rowdy teenagers who ate voraciously, talked, joked, laughed loudly and frequently broke into song. My daughter and I were way over-prepared in the food category, as usual, but that’s all good. One of her friends arrived with a giant container of cheese puffs, so we never even touched the many snacks we bought for the occasion. No biggie … they’ll get eaten, I’m sure.

My girl wanted piroshki for her “main meal” … it’s one of her very favorite things. She loves the meaty little pockets, so I made the beef piroshki filling for her and most of her friends, but there was one friend who is vegetarian. I thought the potato filling I made last time was a little boring, so I spruced it up a bit this time and added more vegetables. This filling was MUCH better … several of the kids who weren’t vegetarians even liked them! I still have a bunch of filling left from both recipes since I only made one batch of dough, but I’m sure I’ll find another use for the filling. I kind of wonder how the beef and the veggie fillings mixed together would taste? I bet that’d be good.

We fried our piroshki this time, since that’s how my girl prefers her piroshki, and since it’s her birthday, I indulged her. You can bake them if you prefer … it’s much easier and healthier, although there’s not quite the same little “crunch” you get from frying. I included instructions for each method.

Mixed Vegetable Piroshki

Prep Time: 1 hour

Cook Time: 2 hours

Total Time: 3 hours

Yield: About 18 - 20 piroshki

Serving Size: 1- 2 piroshki

Mixed Vegetable Piroshki

Ingredients

    For the dough:
  • 3 cups bread flour
  • 1 cup white whole wheat flour
  • 3 eggs
  • 1 cup lowfat milk
  • 1 teaspoon salt
  • 3 teaspoons yeast
  • 2 teaspoons sugar
  • 2 Tablespoons olive oil
  • For the filling:
  • 8 - 10 brussels sprouts
  • 1 Tablespoon olive oil
  • 2 large sweet onions, peeled & chopped
  • 3 cloves garlic, peeled & chopped
  • 2 medium golden potatoes, peeled & chopped
  • 1 1/2 teaspoons olive oil
  • 1 cup frozen peas
  • 1 cup frozen chopped broccoli
  • 1 teaspoon salt
  • 1 teaspoon dill
  • 1/2 cup light sour cream
  • Freshly ground pepper, to taste

Instructions

  1. Put the dough ingredients in the bread machine, put it on the dough setting, and start it up.
  2. While the dough is going, make the filling: Cut the ends off the brussels sprouts, put them in a food processor and pulse to chop them. Then, heat the Tablespoon of olive oil over medium heat in a large saute pan. Add the onions and saute, stirring frequently, until the onions are browned and caramelized. Add the garlic and brussels sprouts and cook a little longer until the sprouts are crisp tender. Remove from heat.
  3. In a medium mixing bowl, toss the potatoes with 1 1/2 teaspoons olive oil, then microwave on high for 4- 6 minutes or until the potatoes are nice and tender. Mash the potatoes a little with a fork or potato masher, then add them to the onion mixture along with the peas and broccoli. The heat from the onions and potatoes should just thaw the frozen veggies. Stir in the salt, dill, sour cream and freshly ground pepper.
  4. When the dough is done, pull out golf-ball-sized pieces, and, using a rolling pin on a floured surface, roll each piece into a circle roughly 4 inches in diameter.
  5. Dip your fingers into a cup of water and dampen the edges all around, then spoon a Tablespoon or two of filling into the middle of the circle. Fold the dough over the filling and pinch the edges to seal. Set the filled dough seam side down onto a baking sheet lined with a silicon mat or sprayed with cooking spray, leaving a good amount of space between them because the little pockets will rise as you are working. Cover them with a clean kitchen towel as you finish making the rest.
  6. To fry the piroshki: heat canola or peanut oil to 375 F in a large wok or saute pan. Slide a few piroshki into the oil, cook until they are browned on the bottom, then flip them to cook on the other side. When they are browned on both sides, remove them to a plate lined with paper towels.
  7. To bake the piroshki: If you like, you can cover and let rise in a warm place for 20 minutes or so - the dough will get thicker as it rises, so if you want less dough to filling, don't let them rise before cooking. Bake the piroshki at 350 F for about 30 minutes or until they are golden brown.

Notes

Cooking time includes the time in the bread machine.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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http://www.sumptuousspoonfuls.com/mixed-vegetable-piroshki/

Mixed Vegetable Piroshki ~ Sumptuous Spoonfuls #Russian #vegetarian #pocketsandwich

This recipe was shared at Weekend Potluck and Home Matters.

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