Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 400 g crumbled feta cheese
- 2 boiled potatoes, mashed
- 2 lettuce leaves, finely chopped
- 1 tbsp olive oil
- 1 tbsp chopped dill
- Pepper
- Olive oil for frying
Instructions
For the dough:
- In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
- Gradually add the flour while kneading until the dough becomes smooth and soft, just enough to not stick to your hands. Adjust the flour if needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the filling:
- Place the feta cheese in a bowl and crumble it with your hands or mash it with a fork.
- Add the mashed potatoes, chopped lettuce, pepper, dill, and olive oil. Mix thoroughly until well combined.
Assembling the piroshki:
- Place 1 tablespoon of the feta mixture in the center of each dough disk.
- Fold the edges over the filling and seal tightly to ensure they don’t open during frying.
Frying the piroshki:
- Heat a generous amount of olive oil in a deep pot. Test the oil by dropping in a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.
Golden, crispy, and filled with creamy feta goodness, these piroshki are a delicious snack or appetizer. The blend of tangy cheese, fluffy potatoes, and fresh herbs makes them utterly irresistible. Serve them warm and enjoy every flavorful bite!
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