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Russian baked piroshki with potatoes/vegan

Prep Time 25 mins
Cook Time 15 mins


  • 200 gr self-rising flour
  • 70 gr unsweetened soy milk or alternative
  • 50 gr vegan butter
  • 3/4 tsp of baking soda
  • 1/2 tsp of salt
  • 1 tbsp of lemon juice

For the filling

  • 450 gr of potatoes
  • 30 gr of vegan butter
  • 1/2 tsp of salt or to taste


  • Bring the pot with the salted water to boil
  • Peel and chop the potatoes
  • Add potatoes to the pot and cook until tender, about 15 minutes
  • Combine flour, salt, baking soda in a mixing bowl
  • Our melted butter, lemon juice and soy milk over
  • Stir to combine
  • You should get the dough that is only slightly sticky
  • If it feels too wet add a bit of flour, if it feels too dry add a splash of milk
  • Let it rest while you are mashing the potatoes
  • When the potatoes are tender, drain all the liquid
  • Mash the potatoes
  • Add butter and salt, mix everything together, taste and adjust salt if needed
  • Allow mashed potatoes to cool off slightly while you are kneading the dough
  • Take the rested dough and knead it for 2-3 minutes on a well-floured surface
  • Cut the dough into equal pieces
  • Roll one piece of dough at a time into a circle
  • Place a spoonful of the filling in the middle of each circle and seal the edges by pressing them together
  • Repeat with the rest of the dough
  • Bake piroshki in a preheated to 180 degrees oven for 15-20 minutes or until golden brown