Potato and spinach piroshki recipe
Maria Gureeva's piroshki recipe is made with vegan homemade pastry and comes stuffed with a simple potato and spinach filling. You can freeze these for up to two months in a freezer-proof container. To reheat, bake from frozen for 35-40 mins at gas 4, 180°C, fan 160°C.
See method- Makes 8
- Takes 50 mins
- 206 calories / serving
Ingredients
For the dough
- 120g free-from natural yogurt
- 50ml olive oil
- 125g plain flour, plus extra for dusting
- 1 tsp baking powder
For the filling
- 400g medium potatoes, peeled and cut into small chunks
- 3-4 tbsp olive oil
- 50g spring onions, chopped
- 30g spinach, chopped
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Shop ingredientsEach serving contains
- Energy
- 860kJ 206.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 22.2gProtein 3.5gFibre 1.6g
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Method
- To make the dough, mix the yogurt, oil and ½ tsp salt in a bowl. In a separate bowl, combine the flour and baking powder.
- Add the wet ingredients to the dry and mix with a spatula until a dough forms. Cover and set aside for 30 mins.
- Meanwhile, boil the potatoes for 10-12 mins, until fork tender. Drain, rinse, then mash until smooth.
- Heat 1 tbsp oil in a large frying pan or skillet over a medium-high heat. Add the spring onions and cook for 2 mins. Add the mashed potato, spinach and ½ tsp each salt and pepper. Heat, stirring, until the spinach wilts.
- Transfer the dough to a floured surface and divide into 8 even-sized pieces. Roll each one to a 10-12cm circle and add 2 tbsp filling to the centre of each. Fold in half to enclose the filling, gently press flat with your palm, then crimp together the edges using your fingers. You can then braid them or press them down using a fork.
- Heat 2-3 tbsp olive oil in a large frying pan or skillet over a medium-high heat and fry the piroshki for 3-4 mins on each side until golden brown and crispy. Allow to cool for 2-3 mins before serving.
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