Soft dough balls stuffed with tender sautéed spinach, onion, and fresh dill—fried till golden and crisp—each piroshki melts with herby warmth and a whisper of rustic charm.

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

Instructions for the Dough

1. In a bowl, combine all ingredients except the flour. Mix well using a whisk until fully combined.
2. Gradually add the flour, kneading until you have a smooth and soft dough that doesn’t stick to your hands. Adjust the flour as needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, approximately 25–30 g each, and roll them out into thin disks, about the size of a small plate.

Ingredients for the Filling

• 1 kg spinach
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• 2 tbsp olive oil for sautéing the spinach
• Olive oil for frying

Instructions for the Filling

1. Clean the spinach thoroughly, chop it into medium-sized pieces, and let it drain in a colander.
2. Heat 2 tablespoons of olive oil in a frying pan and sauté the onion for 2–3 minutes.
3. Add the spinach and salt, stir, and cover the pan for 2–3 minutes until the spinach wilts.
4. Uncover the pan, stir, and cook for another 3–4 minutes until the liquid evaporates.
5. Remove from heat, stir in the dill, and let the mixture cool for about 10 minutes.

Assembling the Piroshki

1. Place 1 tablespoon of the filling in the center of each dough disk.
2. Fold the edges and seal tightly to ensure the filling doesn’t escape during frying.
3. Heat enough olive oil in a deep pot for frying. Test the oil by dropping a small piece of dough; if it rises to the surface, the oil is ready.
4. Fry 5–6 piroshki at a time for 2–3 minutes on each side, until they turn golden brown.

Earthy Filling, Fluffy Dough

Spinach wilted with onion, seasoned simply with salt and brightened by dill; encased in dough that’s soft inside, crisp outside, creating a perfect texture contrast.

Snack, Appetizer or Cozy Bite

These piroshki are perfect warm from the fryer—ideal as appetizers, light snacks, or part of a comforting spread with yogurt or dipping sauce.

Golden and crispy on the outside, with a deliciously savory spinach filling, these piroshki are a delightful snack or appetizer. Serve them warm and enjoy the perfect balance of fluffy dough and herby filling. A true comfort food that brings a touch of homemade warmth to your table!

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The post Piroshki with Spinach appeared first on Delicious Path.

Soft dough parcels filled with creamy feta, fluffy boiled potatoes, crisp lettuce & fragrant dill — fried until golden for that satisfying crunch and rich melt inside.

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:

1. In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
2. 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.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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:

1. Place the feta cheese in a bowl and crumble it with your hands or mash it with a fork.
2. Add the mashed potatoes, chopped lettuce, pepper, dill, and olive oil. Mix thoroughly until well combined.

Assembling the piroshki:

1. Place 1 tablespoon of the feta mixture in the center of each dough disk.
2. Fold the edges over the filling and seal tightly to ensure they don’t open during frying.

Frying the piroshki:

1. 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.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Flavor from Simple, Fresh Ingredients

The tang of crumbled feta meets the mellow creaminess of mashed potatoes, while dill & olive oil lift the flavor and lettuce adds a fresh snap.

Perfect Bite-Sized Snack or Appetizer

These piroshki are great warm, served as finger food or as part of a spread — irresistible when fresh, comforting every time.

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!

Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!

The post Piroshki with Feta Cheese appeared first on Delicious Path.

Soft yeast-dough piroshki, stuffed with creamy mashed potatoes, vibrant spinach, and crumbly feta, then fried to golden perfection — each bite brings earthy greens, tangy cheese, and satisfying crunch.

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:

• 4 potatoes
• 200 g crumbled feta cheese
• 400 g spinach
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• 2 tbsp olive oil for sautéing
• Olive oil for frying

Instructions

For the dough:

1. In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
2. 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.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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 potatoes:

1. Peel and wash the potatoes, then cut them into even pieces. Place them in a pot, cover with water, add salt, and boil over medium heat for 30–35 minutes until tender.
2. Drain the potatoes, mash them with a fork, and set aside in a bowl.

For the spinach:

1. Wash the spinach thoroughly and chop it into your desired size. Drain well.
2. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 3 minutes.
3. Add the spinach, season with salt, and stir. Cover the pan for 2–3 minutes to allow the spinach to wilt.
4. Uncover and continue cooking for 4–5 minutes until the liquid evaporates.
5. Add the spinach mixture to the mashed potatoes, then mix in the feta cheese, pepper, and dill. Stir well to combine.

Assembling the piroshki:

1. Place 1 tablespoon of the filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly to ensure they don’t open during frying.

Frying the piroshki:

1. Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Flavor Packed Filling

Potatoes bring comforting creaminess; spinach adds color and subtle vegetal notes; feta gives bright saltiness, while dill lifts it all with herbal freshness.

Crisp Exterior, Comfort Inside

The dough rises soft but is sealed and fried until it’s golden and crisp outside—delivering a contrast between crunchy shell and savory, warm interior.

Golden and crispy on the outside, with a savory blend of creamy potatoes, vibrant spinach, and tangy feta on the inside, these piroshki are a delightful combination of flavors. Perfect as an appetizer, snack, or light meal, they’re a delicious treat for every occasion. Enjoy them warm for the ultimate indulgence!

Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!

The post Piroshki with Potatoes, Spinach, and Feta appeared first on Delicious Path.

Soft, warm piroshki stuffed with tender mashed potatoes, crispy bacon, fragrant onion & fresh dill — fried till golden, offering a rustic, soul-warming treat in every bite.

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:

• 4–5 potatoes
• 6 slices of bacon
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• 2 tbsp olive oil for the onion
• Olive oil for frying

Instructions

For the dough:

1. In a large bowl, combine all ingredients except for the flour. Mix well with a whisk.
2. Gradually add the flour while kneading until the dough becomes soft and smooth, just enough to not stick to your hands. Adjust the flour as needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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 bacon:

1. Heat 2 tablespoons of olive oil in a pan. Sauté the onion for 2–3 minutes until slightly softened.
2. Add the bacon and sauté for another 2–3 minutes until fragrant.

For the potatoes:

1. Peel and wash the potatoes, cut them into even pieces, and place them in a pot.
2. Cover with water, add salt, and boil over medium heat for 30–35 minutes until tender.
3. Drain the potatoes, mash them with a fork, and add them to the pan with the sautéed bacon.
4. Stir in the pepper and dill, and mix well to combine all ingredients.

Assembling the piroshki:

1. Place 1 tablespoon of the filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly to prevent them from opening during frying.

Frying the piroshki:

1. Heat plenty 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.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Flavor Marriage of Smoky & Comforting

Crisp bacon lends smoky saltiness; mashed potatoes bring creamy softness; onions sautéed with olive oil add sweetness; dill gives fresh herbal lift.

Crispy Shell, Tender Inside

The dough is light yet strong enough to hold the filling; frying until golden gives satisfying crunch that contrasts beautifully with the smooth, savory interior.

Golden, crispy, and bursting with the smoky flavor of bacon and the creamy goodness of potatoes, these piroshki are a treat to savor. Perfect for a comforting snack or meal, they’re a delightful fusion of textures and tastes. Enjoy them warm for the ultimate indulgence!

Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!

The post Piroshki with Potatoes and Bacon appeared first on Delicious Path.

Soft, yeasted dough encloses creamy mashed potatoes mixed with sautéed onion, garlic and fresh dill — fried until golden for a snack that feels like a hug from the kitchen.

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:

• 5 potatoes
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• Olive oil

Instructions

For the dough:

1. In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
2. Gradually add the flour while kneading until the dough is smooth and soft, just barely not sticky. Adjust the flour if needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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 potatoes:

1. Peel and cut the potatoes into even pieces. Place them in a pot, cover with water, and add salt.
2. Boil over medium heat for 30–35 minutes until tender. Drain and mash the potatoes using a potato masher.
3. Heat 2 tablespoons of olive oil in a pan and sauté the onion and garlic for 2–3 minutes. Add the mashed potatoes and sauté for another 2–3 minutes.
4. Remove from heat, season with pepper, and mix in the dill. Stir until well combined.

Assembling the piroshki:

1. Place 1 tablespoon of the potato filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly to ensure they don’t open during frying.

Frying the piroshki:

1. 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.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Flavor & Texture in Harmony

The potatoes are boiled until tender, mashed and then spiced just right with onion, garlic and dill. The dough rises soft and elastic, and frying adds a crispy exterior that contrasts beautifully with the fluffy core.

Homemade Snack, Easy Delight

These piroshki are perfect for anytime — snack, appetizer, or light meal. They come together with few ingredients and deliver big flavor without fuss.

Golden and crispy on the outside, soft and savory on the inside, these potato-filled piroshki are a classic comfort food. Perfect for a snack or meal, they bring a touch of homemade warmth to your table. Enjoy them fresh and warm!

Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!

The post Piroshki with Potatoes appeared first on Delicious Path.

Soft yeast dough encloses a savory filling of mashed potatoes, sautéed mushrooms and onion, brightened with fresh dill — fried until golden and irresistible.

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:

• 4–5 potatoes
• 6 white button mushrooms
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• Olive oil

Instructions

For the dough:

1. In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk until smooth.
2. Gradually add the flour while kneading until the dough becomes soft and smooth, just enough to not stick to your hands. Adjust the flour if needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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 potatoes:

1. Peel, cut, and rinse the potatoes. Place them in a pot, cover with water, add salt, and boil over medium heat for 30–35 minutes, until tender.
2. Drain the potatoes and mash them using a potato masher.

For the mushrooms:

1. Slice the mushrooms into pieces.
2. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 2–3 minutes. Add the mushrooms and sauté for another 3 minutes.
3. Add the mashed potatoes to the pan and stir well to combine. Cook for another 3–4 minutes, then remove from heat.
4. Stir in the dill, pepper, and additional salt if needed. Mix thoroughly.

Assembling the piroshki:

1. Place 1 heaping tablespoon of the filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly along the seam to prevent oil from seeping in during frying.

Frying the piroshki:

1. Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 5–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Warm Filling, Deep Forest Flavor

Potatoes mashed until smooth, mushrooms cooked with onion until tender, then mixed with dill, salt, and pepper to give a cozy earthy taste in each bite.

Golden Exterior & Comfort Bite

The dough, soft and elastic, is shaped into piroshki, sealed tightly, then fried in plenty of olive oil so the outside turns crisp while the inside stays juicy and comforting.

Golden and crispy on the outside, soft and savory on the inside, these piroshki with potatoes and mushrooms are a comforting and flavorful treat. Perfect as a snack, appetizer, or meal, they bring a delicious taste of homemade goodness to your table. Enjoy!

Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!

The post Piroshki with Potatoes and Mushrooms appeared first on Delicious Path.

Yeasted dough envelops a rich filling of tender minced meat, sautéed mushrooms, onion, garlic and warm spices — fried until golden, each piroshki offers juicy savouriness and earthy depth.

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:

• 250 g minced meat
• 5–6 white button mushrooms, sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 ripe tomatoes, finely chopped (or 1 tbsp tomato paste diluted in water)
• Salt
• Pepper
• Sweet paprika
• 1 cinnamon stick
• 80 g water
• Olive oil

Instructions

For the dough:

1. In a large bowl, combine all the ingredients except the flour. Mix well using a whisk until smooth.
2. Gradually add the flour while kneading until the dough is soft and smooth, just enough to not stick to your hands. Adjust the flour if needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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:

1. Heat olive oil in a pot and sauté the onion, mushrooms, and garlic until softened.
2. Add the minced meat and sauté until it changes color.
3. Add the water, tomatoes, salt, pepper, paprika, and cinnamon stick. Stir well and simmer over medium heat for 30–35 minutes, until the minced meat is tender and the liquid has been absorbed.
4. Remove from heat and let the mixture cool for about 10 minutes.

Assembling the piroshki:

1. Place 1 tablespoon of filling in the center of each dough disk.
2. Fold the edges of the dough over the filling and seal tightly along the seam to ensure they don’t open during frying.

Frying the piroshki:

1. Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 5–6 piroshki at a time for 2–3 minutes on each side, until golden brown. Repeat until all are fried.

Serve warm.

Hearty Filling that Feels Like Home

Minced meat cooked with mushrooms, garlic, onion and tomatoes, infused with warm paprika & a cinnamon stick — concentrated flavour and comfort in every bite.

Crispy Dough, Juicy Core

The exterior fries to golden crispness while the interior stays juicy and flavourful; perfect as a snack, part of a sharing spread, or a satisfying bite on its own.

Crispy on the outside, savory and flavorful on the inside, these piroshki with minced meat and mushrooms are a hearty treat. Perfect for family gatherings or as a quick snack, they deliver a comforting taste of homemade goodness in every bite. Enjoy!

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The post Piroshki with Minced Meat and Mushrooms appeared first on Delicious Path.

Soft dough filled with smooth mashed potatoes, melted cheese, sautéed onion & fresh dill — fried until the crust is golden-crisp and the center is warm and indulgent.

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:

• 5 potatoes
• 150 g melting cheese of your choice
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• Olive oil

Instructions

For the dough:

1. Combine all the ingredients except for the flour in a large bowl. Mix well with a whisk until smooth.
2. Gradually add the flour while kneading until the dough is soft, smooth, and no longer sticky. Adjust the flour as needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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:

1. Peel and cut the potatoes into even-sized pieces for uniform cooking. Place them in a pot, cover with water, add salt, and boil for 30–35 minutes until soft.
2. Drain the potatoes and mash them using a potato masher.
3. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 2–3 minutes. Add the mashed potatoes and sauté for another 2–3 minutes before removing from heat.
4. Mix in the cheese, pepper, dill, and a pinch of salt (if needed). Stir well to combine.

Assembling the piroshki:

1. Place 1 tablespoon of the potato filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly along the seam to prevent oil from seeping in during frying.

Frying the piroshki:

1. Heat enough olive oil in a deep pot to submerge the piroshki. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 5–6 piroshki at a time for 2–3 minutes on each side, until golden brown. Repeat until all are fried.

Creamy Filling with Onion & Herb Lift

The filling blends fluffy potatoes with caramelized onion, a touch of dill, and melting cheese — flavors that are comforting yet bright, rich yet balanced.

Crispy Fry, Warm Melt, Perfect Snack

These piroshki deliver crisp outside and oozy, cheesy interior. Ideal for snacks, appetizers, or cozy bites when you need something hearty and satisfying.

Golden, fluffy, and filled with creamy mashed potatoes and gooey cheese, these piroshki are a comforting treat that’s perfect for any occasion. Serve them hot and enjoy the irresistible combination of crispy dough and a savory, cheesy filling. A true delight!

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The post Piroshki with Potatoes and Melted Cheese appeared first on Delicious Path.

Soft yeast dough wrapped around a melted center of rich chocolate-hazelnut spread, fried until golden-crisp outside — a sweet treat that comforts and delights with every bite.

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:

• Chocolate hazelnut spread (e.g., Nutella or homemade spread)
• Olive oil for frying

Optional: Recipes for homemade chocolate hazelnut spread:

• Spread with carob flour
• Homemade hazelnut spread
• Homemade Nutella

Instructions

For the dough:

1. In a large bowl, combine all ingredients except for the flour. Mix well with a whisk.
2. Gradually add the flour while kneading until the dough is smooth, soft, and just barely not sticky. Adjust the flour if needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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 assembling the piroshki:

1. Place 1 tablespoon of chocolate hazelnut spread in the center of each dough disk.
2. Fold the edges of the dough over the filling and seal tightly along the seam to ensure they don’t open during frying.

For frying:

1. Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side, until golden brown. Repeat until all are fried.

Sweet Filling & Crispy Dough Contrast

The dough puffs up tenderly while the warm filling melts inside, offering creamy chocolate against a satisfying crunch.

Perfect Dessert, Snack, or Indulgent Breakfast

Great for sweet breakfasts, afternoon cravings, or dessert — these sweet piroshki satisfy chocolate lovers and bring a bit of joy in simple moments.

Golden and crispy on the outside, with a gooey, chocolatey center, these piroshki are a delightful treat for sweet lovers. Perfect for breakfast, dessert, or an indulgent snack, they’re bound to satisfy any chocolate craving. A warm, sweet bite of happiness!

Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!

The post Piroshki with Chocolate Hazelnut Spread appeared first on Delicious Path.

Soft, yeast-raised dough encloses smoky country-style sausage, fried until golden and crisp — each bite delivers the warmth of comfort food and a satisfying flavor punch.

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:

• 3 large sausages (country-style)
• 1 tbsp olive oil for the sausages
• Olive oil for frying

Instructions

For the dough:

1. In a large bowl, mix all the ingredients except the flour until well combined.
2. Gradually add the flour, kneading until the dough becomes smooth and soft, just barely not sticking to your hands. Adjust the flour as needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. 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 sausages:

1. Cut the sausages into finger-length pieces.
2. Heat 1 tablespoon of olive oil in a pan and lightly sauté the sausage pieces until they are browned on all sides.

Assembling the piroshki:

1. Place one piece of sausage on each dough disk.
2. Fold the edges of the dough over the sausage and seal tightly along the seam to ensure they don’t open during frying.

Frying the piroshki:

1. Heat plenty of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 5–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Smoky Sausages & Rustic Filling

The sausages bring bold, smoky richness, while the dough’s subtle sweetness and buttery notes balance them out.

Crisp Outside, Juicy Inside

Frying gives a crunchy golden crust that contrasts beautifully with the juicy sausage core — perfect as a snack, appetizer, or satisfying meal.

Crispy, golden, and bursting with the smoky flavor of country-style sausage, these piroshki are a hearty and satisfying treat. Perfect for gatherings, snacks, or a comforting meal, they’ll quickly become a favorite! Enjoy every delicious bite!

Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!

The post Piroshki with Country-Style Sausages appeared first on Delicious Path.